Recipe by Chef Abraham Risho
The Number 1 Best Seller at The Silk Road Restaurant. Without fail. Every menu. Sam had more than several restaurant guests say "I broke my vegetarian diet to eat the Kid Nu Gosht!"
The Kid Nu Gosht on the spice can is our "Quick and Easy" starter recipe, but in truth, the restaurant version is a very slow, time-intensive recipe.
Here's the easy one:
1lb lamb stew-meat chunks
½ cup ghee
1 Tbsp Garam Masala
1 Tbsp garlic minced
1 Tbsp ginger minced
½ cup diced onion
½ cup cashews
1 cup coconut milk
1ts poppy seed
Easy Recipe Instructions:
Cook garlic, ginger, onion, poppy seed & Garam Masala in ghee
Add lamb & cashews
Salt to taste
Finish with coconut milk, simmer 10 minutes
Restaurant Recipe Instructions
⦁ In a large pot, heat ghee to coat the bottom of the pan. add crushed pepper (cayenne)
⦁ coat the lamb in half of the Garam Masala, all of the poppy seed, salt and Ginger&Garlic paste
⦁ Sear lamb on high heat until browned in small batches.
⦁ Do not overcrowd pan. add more butter if needed
⦁ remove lamb from pan and let rest
⦁ Add onion and saute until translucent
⦁ add remaining Garam Masala and cook 1 minute longer
⦁ return lamb to pan and reduce heat to a low simmer
⦁ add coconut milk and cashews, continue to simmer
⦁ Cover with paper lid and simmer for 2-3 hours until sauce is thick and lamb is tender
⦁ Adjust with salt or garam if necessary
⦁ Let cool completely before storing in refrigerator.
⦁ Store in appropriate container and label/date.