Gosfand (Lamb)

Ingredients

• two pounds of lamb cut in two-inch pieces
• half a pound of oil
• two large finely shred onions
• two cupfuls of water
• one teaspoonful of salt
• half of a shred red chilli
• a teaspoonful of cinnamon
• a teaspoonful of coriander
• one or two pieces of green ginger
• half a dozen cardamoms

Method

1. 1

   Take two pounds of lamb cut in two-inch pieces.

2. 2

   Put half a pound of oil in a pot, and bring to the boil.

3. 3

   In this put two large finely shred onions, and cook till red; place to the one side.

4. 4

   In the same oil brown the pieces of lamb on both sides, put in two cupfuls of water, the onions, one teaspoonful of salt, half of a shred red chilli, a teaspoonful of cinnamon, a teaspoonful of coriander, one or two pieces of green ginger, and half a dozen cardamoms.

5. 5

   Cover closely, bringing all to the boil, then simmer gently until the meat is cooked; add more water if necessary, and be careful to keep the meat from charring.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 123. The excerpt below is the record exactly as published.

Gosfand. (Lamb.) Take two pounds of lamb cut in two-inch pieces. Put half a pound of oil in a pot, and bring to the boil. 296 KASHMIR (Mussulman) In this put two large finely shred onions, and cook till red ; place to the one side. In the same oil brown the pieces of lamb on both sides, put in two cupfuls of water, the onions, one teaspoonful of salt, half of a shred red chilli, a teaspoonful of cinnamon, a teaspoon- ful of coriander, one or two pieces of green ginger, and half a dozen cardamoms. Cover closely, bringing all to the boil, then simmer gently until the meat is cooked ; add more water if necessary, and be careful to keep the meat from charring. Ahu. (Venison.) Take two pounds of lean venison, cut in two-inch pieces, and wash thoroughly. Put half a pound of oil in a pot, and bring to the boil ; in this put two large finely shred onions, and cook till red, then place to the one side. In the same oil brown the pieces of venison on both sides, put in a cupful of water and a cupful of curd, the onions, one teaspoonful of salt, a shred red chilli, a teaspoonful of cinnamon, a teaspoonful of coriander

Cook this with the app: pantry check, scaling, and the assistant.