Kadai Ghost is one of the famous dish from mughlai. This dish is also called as “karahi ghost”. They are named as kadai ghost as they are traditionally prepared in “kadai” (Indian pot). They have even biryani using this recipe. The name looks complicated but the recipe is very simple to make. I always feel lamb recipes are easy to make and taste great. You have to be careful with the oil you use as lamb itself oozes out oil from its fat.
I made this today before sometime and posting it now. I wanted to make this for a long time but never got some time and usually I don’t make much non veg recipes. You can use with bone or boneless meat for this recipe. Adding the lamb to the oil before boiling gives good taste. It taste great with Indian breads/ naan/ paratha/parotta or plain rice.
- Lamb Meat(breast)– 1 lb , cut into 2 inch chunks
- Cardamom – 1
- Cloves – 2
- Cinnamon stick – small piece
- Onion – ¾ cup, Sliced thinly
- Shallots – ¼ cup (optional)
- Tomato – 1 cup, Sliced thinly
- Yogurt – 4 tbsp, beaten
- Turmeric powder – 1 tsp
- Red chilli powder – 1 tsp
- Garlic – 4, Minced finely
- Ginger – 1 inch, julienne cut
- Green chilli – 2, slit
- Mint – 1 tbsp, chopped finely,
- Coriander leaves – 1 tbsp, chopped finely
- Curry leaves – 1 sprig
- Lime - ½ , garnish
- Coriander leaves – 1 tbsp, Garnish
- Salt - 2 tbsp
Roast & grind: - Red Chilli – 4
- Urad dal – 1 tbsp
- Coriander seeds – 1 tbsp
- Whole pepper balls – 1 tbsp
- Cumin seeds – 2 tsp
- Fennel seeds – 1 tsp
- Fenugreek leaves – 2 tsp, crushed
- Wash lamb pieces and drain well.
- Dry roast the ingredients under “roast & grind” except fenugreek leaves in medium flame and when there is good aroma and they are golden brown. Switch off and add fenugreek leaves and mix well. Now blend them in a blender or “mortar pestle” to a smooth (little coarse is fine too). Keep it aside.
- In a pressure cooker, heat oil. Add cardamom, cinnamon and cloves and sauté for few seconds till it gives good aroma. Add the lamb and roast in that oil for two minutes.
- Add the onions, tomatoes, turmeric powder and salt. Mix well, add enof water to just cover the meat and whistle for 3 counts. Or cover it and let it get cooked for 35-40 minutes in medium-low flame.
- Now remove the cover, add yogurt, grounded ingredients, ginger, garlic, mint, coriander leaves, curry leaves, green chillies and red chilli powder. Mix well and cook it till the oil oozes out and it has thick gravy consistency.
- Switch off, Garnish with limejuice and coriander leaves.
Taste best with Indian breads/naan/paratha/parotta or rice.
