Gosht shorba

Gosht shorba

A rich and flavorful Indian lamb soup

Ingredients (4 servings)
1
Ingredient: Lamb
Quantity: 500g )
Preparation: cut into small pieces
2
Ingredient: Onion
Quantity: 1 )
Preparation: finely chopped
3
Ingredient: Tomato
Quantity: 2 )
Preparation: finely chopped
4
Ingredient: Ginger
Quantity: 1 inch )
Preparation: grated
5
Ingredient: Garlic
Quantity: 4 cloves )
Preparation: minced
6
Ingredient: Green chilies
Quantity: 2 )
Preparation: slit
7
Ingredient: Cumin seeds
Quantity: 1 teaspoon
8
Ingredient: Coriander powder
Quantity: 2 teaspoons
9
Ingredient: Turmeric powder
Quantity: 1/2 teaspoon
10
Ingredient: Red chili powder
Quantity: 1 teaspoon
11
Ingredient: Garam masala
Quantity: 1/2 teaspoon
12
Ingredient: Bay leaf
Quantity: 1
13
Ingredient: Cinnamon stick
Quantity: 1 inch
14
Ingredient: Cloves
Quantity: 4
15
Ingredient: Cardamom
Quantity: 2
16
Ingredient: Salt
Quantity: to taste
17
Ingredient: Oil
Quantity: 2 tablespoons
18
Ingredient: Fresh coriander leaves
Quantity: for garnish
Nutrition / 100 g

Calories: 183 kcal
Protein: 18.6g
Carbohydrates: 2.3g
Fat: 11.6g
Cholesterol: 58mg

Preparation

1
Heat oil in a large pot or pressure cooker.


2
Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom. Sauté for a minute until fragrant.


3
Add chopped onions and sauté until golden brown.


4
Add ginger and garlic, and sauté for another minute.


5
Add lamb pieces and cook until browned. Stir in between to ensure even browning.


6
Add turmeric powder, coriander powder, red chili powder, and salt. Mix well until the spices coat the lamb.


7
Add chopped tomatoes and cook until they become soft and pulpy.


8
Add slit green chilies and garam masala. Mix well.


9
Add enough water to cover the lamb pieces. Bring to a boil.


10
If using a pressure cooker, close the lid and cook for 5-6 whistles on medium heat. If using a pot, cover and simmer until the lamb is tender (approximately 1-2 hours).


11
Once cooked, garnish with fresh coriander leaves.


12
Serve hot with naan bread or rice.