Mouth-Watering Lamb Meat Stew Making in Pots Over The Coals | Chainaki Gosht Recipe #streetfood, by Peshawari Street Foodies on YouTube. 2 min 47 s.
- Video length
- 2 min 47 s
- Time to do it
- 2 hours 30 minutes
- Difficulty
- Medium
- Steps
- 8
What you need
Steps
Light the charcoal and let it burn down until the coals are grey and glowing. You need a steady bed of coals, not a tall flame.
Heat the oil or ghee in the pot and fry the sliced onions until golden brown. This takes about 8 to 10 minutes on medium heat.
Add the ginger garlic paste and cook for 1 minute, then add the lamb chunks and sear them on all sides until they change colour.
Stir in the salt, red chili, turmeric, cumin and coriander. Add the chopped tomatoes and cook until they break down into a paste.
Whisk the yogurt and add it slowly, stirring so it does not split. Cook for 5 minutes until the oil separates.
Add about 1 cup of water, bring to a simmer, then put the lid on tightly. Seal the lid edge with dough or foil if it is loose.
Place the pot on the bed of coals and pile a few coals on the lid. Cook for 1.5 to 2 hours, turning the pot now and then.
Check that the lamb is fork tender and the gravy is thick. Stir in garam masala, taste for salt and rest for 10 minutes before serving.
Tips and common mistakes
Keep the heat low and steady; a roaring fire will burn the bottom of the stew before the meat is tender.
Add the yogurt off the boil and stir constantly to stop it curdling.
If the gravy gets too dry, add hot water a little at a time, never cold.
Use a pot with a heavy base and handle it with thick gloves, since coals make it very hot.
Questions
Can I make chainaki gosht on a stove or in a slow cooker?
Yes. Use the lowest heat on a stove with a heat diffuser, or set a slow cooker to low for 6 to 8 hours. The pot-over-coals method gives a smokier flavour.
What cut of lamb works best?
Shoulder or neck with some bone and fat gives the best result. Lean cuts turn dry during the long cook.
How do I know when the meat is done?
A fork should slide in with no resistance and the meat should pull away from the bone easily. If it still feels firm, cook another 20 minutes.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
