Mirchi Gosht With Rice-Potato Pulao
A fiery Mirchi Gosht, a luscious goat meat curry, is served alongside a fragrant basmati rice and potato pilaf.
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Instructions
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Blend garlic and green chiles into a smooth paste; mix in ghee and salt, then combine with cubed lamb.
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Heat a heavy pot, add the lamb mixture, and fry on medium heat for 5 minutes, stirring frequently.
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Stir in 1 cup of water, cover, and cook for 10 minutes on medium heat.
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Reduce heat to low, cover, and cook for an additional 20 minutes, or until the meat is tender.
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In a separate pan, heat ghee for the pulao; add cumin seeds, then whole spices, and stir.
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Add potatoes and fry for 3-4 minutes, stirring frequently.
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Combine rice, enough water to cover by two finger-widths, and salt; stir well.
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Bring the rice to a rolling boil, boil for 1 minute, then reduce heat and cook undisturbed until done. Remove from heat and keep covered.
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Serve the Mirchi Gosht with the rice-potato pulao, optionally with a cooling raita.