
Gosht Lababdar Motimahal Recipe
By Monish Gujral |
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Gosht Lababdar Motimahal Recipe Recipe

By Monish Gujral Published: November 18, 2014
- Prep: 20mins mins
- Cook: 20 mins
- Ready In: 40 mins
Ingredients
- 300 gm Boneless lamb
- 4 tbsp Refined oil
- 2 Black cardamoms
- 3 Green cardamom
- 3 CLoves
- 2 jaivitri
- 1 " Cinnamon
- 1 Bay leaf
- 2 tbsp Ginger garlic paste
- 1 Large onion chopped
- 1 tsp Degi Red chili powder
- 1 tsp White pepper powder
- 1/2 cup Tomato puree
- 1 tsp Chopped green chilies
- 1 Bell pepper green sliced
- 1.5 tsp Salt
- 2 tbsp Butter
- 1/2 cup Cream
Instructions
- Wash and pat dry mea and cut in 2” cubes, Set aside
- In a wok heat oil add whole spices and bay leaf ,Stir over moderate heat for 2 minutes
- Stir in ginger garlic paste
Sauté for 2 minutes
Add onions and fry till golden brown.
Mix in meat cubes , spices and fenugreek leaves, Cook for few minutes stirring well to coat the meat.
- Add tomato puree , green chili and cook stirring and cook till oil floats on the surface
Pour 3 cups of water and mix well
- Cover the wok with a pan cover and cook for 20 to 30 mins till meat is tender and semi dry
Add bell pepper sauté till 3-4 mins over high heat
- Add butter and stir till it melts,
Stir in cream mix well and remove from heat
- Serve hot
- Cuisine: Indian
- Course: Main Course
- Skill Level: Moderate

Monish Gujral
First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.
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