For Gosht's Sake
Jan. 26th, 2025 11:24 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Pudina Gosht (Minty Lamb Curry).
"I've made this curry on the stove, but the stovetop version doesn't compare to how flavorful this dish becomes when cooked in the CultPot. The mint and spices get locked into the meat under pressure, resulting in a simply delicious curry with melt-in-your-mouth lamb."
Marinade:
1/3 cup / 80 ml plain Greek yogurt
1 cup / 32 g fresh mint leaves
1 Tbsp meat masala (garam masala with 1/2 tsp ground mustard added)
1/2 tsp black pepper
no garlic (Ha! I used... more.)
1 1/2 lb boneless lamb stew meat, cut into 1 1/2" cubes
Paste:
1/4 cup / 8 g mint leaves
1/4 cup / 4 g cilantro leaves
1-2 green bird's eye chilies, chopped
Curry:
2 Tbsp veg oil
1 tsp cumin seeds
1 large onion, minced
pinch salt
1/2" fresh ginger, minced
2 cloves garlic, minced (Ha! I used... more.)
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1 Tbsp tomato paste
2 medium tomatoes, pureéd
1/4 cup / 60 ml water
more mint, for garnishing (we were out by then, so we used cilantro)
Start by preparing the marinade the night before. In a large bowl, whisk together the yogurt, mint, meat masala, salt and pepper. Add the lamb and toss it in the marinade, ensuring all the pieces are evenly coated. Marinate the lamb in the fridge overnight. Let the meat sit out on the counter for 30-60 minutes to warm up before cooking.
The next day, make the paste: combine the mint, cilantro, and chilies in a fud processor. Pulse the ingredients a few times to create a coarse paste, then set aside.
Heat the CultPot on Sauté. Add the oil and cumin seeds. When they sizzle, add the paste. Let it sizzle for 30 seconds, then add the onion. Season with salt to help the onion soften. Sauté the mixture for 5-7 minutes, stirring frequently, until the onion is translucent. Stir in the ginger and garlic and sauté for 1 minute. Add the turmeric, cumin, and coriander; let sizzle for 30 seconds to bloom the spices. Add the tomato paste and puréed tomatoes; stir well and deglaze the pot to avoid burning.
Season the curry with salt if needed. Cook for 5 minutes, until the tomatoes lose most of their moisture. Hit cancel. Add water and stir to combine. Stir in the marinated lamb and ensure that all the pieces are coated with the sauce. Close the CultPot and cook on Meat/Stew for 30 minutes at high pressure. Allow to release pressure naturally for 15-20 minutes, then open. Serve garnished with mint over rice or with naan.
What worked: Tasty. It had a bit of a sting in its tail, but wasn't blisteringly spicy. Presumably this is something close to authentic - certainly I could see getting it at an Indian buffet.
What didn't: The mint, cilantro, and chilies did not form anything close to a paste - just chopped herbs. That didn't seem to affect anything, but. I ran out of mint well before the quantity called for.
This is a fair amount of work, but I have to realize that this isn't the typical "use the CultPot to avoid work and/or dishes." This is using the CultPot as a tool to make authentic Indian dishes, like this one from the same book.
Will I make it again? Eh, maybe.
"I've made this curry on the stove, but the stovetop version doesn't compare to how flavorful this dish becomes when cooked in the CultPot. The mint and spices get locked into the meat under pressure, resulting in a simply delicious curry with melt-in-your-mouth lamb."
Marinade:
1/3 cup / 80 ml plain Greek yogurt
1 cup / 32 g fresh mint leaves
1 Tbsp meat masala (garam masala with 1/2 tsp ground mustard added)
1/2 tsp black pepper
no garlic (Ha! I used... more.)
1 1/2 lb boneless lamb stew meat, cut into 1 1/2" cubes
Paste:
1/4 cup / 8 g mint leaves
1/4 cup / 4 g cilantro leaves
1-2 green bird's eye chilies, chopped
Curry:
2 Tbsp veg oil
1 tsp cumin seeds
1 large onion, minced
pinch salt
1/2" fresh ginger, minced
2 cloves garlic, minced (Ha! I used... more.)
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp coriander
1 Tbsp tomato paste
2 medium tomatoes, pureéd
1/4 cup / 60 ml water
more mint, for garnishing (we were out by then, so we used cilantro)
Start by preparing the marinade the night before. In a large bowl, whisk together the yogurt, mint, meat masala, salt and pepper. Add the lamb and toss it in the marinade, ensuring all the pieces are evenly coated. Marinate the lamb in the fridge overnight. Let the meat sit out on the counter for 30-60 minutes to warm up before cooking.
The next day, make the paste: combine the mint, cilantro, and chilies in a fud processor. Pulse the ingredients a few times to create a coarse paste, then set aside.
Heat the CultPot on Sauté. Add the oil and cumin seeds. When they sizzle, add the paste. Let it sizzle for 30 seconds, then add the onion. Season with salt to help the onion soften. Sauté the mixture for 5-7 minutes, stirring frequently, until the onion is translucent. Stir in the ginger and garlic and sauté for 1 minute. Add the turmeric, cumin, and coriander; let sizzle for 30 seconds to bloom the spices. Add the tomato paste and puréed tomatoes; stir well and deglaze the pot to avoid burning.
Season the curry with salt if needed. Cook for 5 minutes, until the tomatoes lose most of their moisture. Hit cancel. Add water and stir to combine. Stir in the marinated lamb and ensure that all the pieces are coated with the sauce. Close the CultPot and cook on Meat/Stew for 30 minutes at high pressure. Allow to release pressure naturally for 15-20 minutes, then open. Serve garnished with mint over rice or with naan.
What worked: Tasty. It had a bit of a sting in its tail, but wasn't blisteringly spicy. Presumably this is something close to authentic - certainly I could see getting it at an Indian buffet.
What didn't: The mint, cilantro, and chilies did not form anything close to a paste - just chopped herbs. That didn't seem to affect anything, but. I ran out of mint well before the quantity called for.
This is a fair amount of work, but I have to realize that this isn't the typical "use the CultPot to avoid work and/or dishes." This is using the CultPot as a tool to make authentic Indian dishes, like this one from the same book.
Will I make it again? Eh, maybe.
