Finger Licking Goulash

This recipe caught my attention because of its simple ingredients and no fuss cooking. I have taken liberties to suit my taste but I haven’t changed the essence of this recipe. It is a rustic dish, though this is served as fine dining in many of the restaurants nowadays. This recipe demands a heavy pot to cook in and very slow cooking but I used a pressure cooker to cook. This is a soupy dish but I preferred to serve it sticky as the sweetness of paprika and bell peppers gives a caramely texture to the dish.

Serves 4

Ingredients

1. 8 lamb chops
2. 1 onion sliced
3. 8 fat garlic cloves roughly chopped
4. 1 red bell pepper cut into cubes
5. 2 ripe and juicy tomatoes cut into cubes
6. 1 fresh red chilli chopped roughly
7. 2 bay leaves
8. 1 cinnamon stick
9. 1 tsp paprika powder
10. 1/2 tsp cinnamon powder
11. 1 tsp lemon juice
12. A pinch of saffron strands
13. Salt to taste
14. 2 tbsp olive oil for cooking
15. 2 tbsps of  fresh cream.

Procedure

1. Place the pressure cooker on medium flame and add oil.
2. When the oil is hot, add garlic cloves followed by onion slices. Sautee for a minute 
3. Add lamb chops and fry for 2 mins.
4. Add tomato, bell pepper, red chilli,bay leaves, cinnamon stick, paprika powder. Fry for a minute or so .
5. Add salt, saffron and sprinkle some water with your fingers.
6. Close the lid and let it cook on low flame for half an hour.Turn off the flame and let it rest for an hour in the cooker.
7. 15 minutes before serving put the cooker without the lid on a high flame and fry.
8. Add  fresh cream, cinnamon powder and 1 tsp of freshly squeezed lemon juice.
9. Serve hot with fried rice or kulcha or bread of your choice.