Pursuing the low fat theme on parsi recipes, I picked half a kilo of Australian fresh lamb meat. Prepped the lamb with minimal use of spices, so as to extract the full flavours of the meat. The word of this dish Junglee Gosht is due to minimal spices available when on a hunt in the jungle – as in a city or urban lifestyle. Gosht means meat. So here is presented a Gosht Junglee:
Heat 1 tsp of oil to a high smoke point, and then begin to cool it, now adding the cinnamon, whole red chillies, bayleaf, cumin, a fist full of chopped garlic and sauté well.
Add generous amount of finely chopped onions and salt. Cook till they turn golden evenly, tip in the lamb and stir cook for 8 – 10 minutes.
When the meat turns pinkish grey, add the chopped tomatoes and stir it around gently for 5 -6 minutes. Add some water and allow to boil for 7-8 minutes and then leave it on a simmer to cook gradually, keep the lid on so the sauce remains consistent and lamb moist with the steam as well.