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Boti Gosht ***
Servings: 4 small, make with rice
3 tbsp vegetable oil
1 1/2 inch of fresh ginger, skinned, finely chopped
4 cloves garlic, skinned, finely chopped
15 fresh or dried curry leaves (optional, adds biter spiciness)
1 lb boneless lamb or pork, chopped in 1 inch-cubes
2 tsp garam masala
1 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp cayenne pepper
1 fresh jalapeno, finely sliced, do not deseed
1/2 tsp salt
black pepper
1 1/2 tsp lemon juice (optional)
+ heat oil in sauce pan over medium heat
+ mix in ginger, garlic, and optional curry leaves
+ when garlic starts browning add meat
+ reduce heat to medium-low
+ mix in garam masala, cumin, turmeric, cayenne, jalapeno, salt
+ add 2 tbsp water
+ tightly cover with lid, helps if you put layer of foil between lid and pan
+ bring heat to high
+ once heat is at high reduce heat to medium-low
+ cook for 15 minutes
+ remove lid and crank heat back to high
+ stir continuously until liquid reduces
+ add pepper and optional lemon juice
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Boti_Gosht