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Recipe for :

Madras Balti Gosht - Lamb with Tomatoes and Coconut Flakes

This recipe comes from Vikas Khanna an Indian chef now living and teaching as well as cooking in New York.

When asked to give a brief summary of how he came to be where he is today this is what Vikas had to say:

I was born in the holy city of Amritsar, India. I did not have to try different jobs to understand and decide out about my profession. I just wanted to be in the food business from the very childhood. At the age of ten, I started creating my own recipes and ways to present them. I ran my own banquets at the age of sixteen and wanted to develop my passion professionally. I graduated from the prestigious WelcomGroup Graduate School of Hotel Administration. During this period I was trained under some of the top Food Authorities of India at the flagship hotels of Sheraton, Taj, WelcomGroup, Oberoi, Kempinski, Cater to Cater and Essex banquets. After gaining enough experience I took my business, with the help of my family, to one of the most popular banquets and catering services in North India. Lawrence Gardens is one of the favorite banquets in Punjab.

During this period I had hundreds of opportunities to take my concept of banquets all over the country. While, I was focusing to take my profession Internationally I moved to New York City in 2000 and studied at some of the major Culinary Institutes in the US like Culinary Institute of America, Massachusetts Culinary Arts, New School, New York University and lots more. I served as The Executive Chef of the Salaam Bombay Restaurant, New York and was appreciated for my culinary genius by press from all over the world and my gastronomic peers. Today I have affiliations from The James Beard Foundation, New York University, Cornell University, Wall Street Rising, Taste of Tribeca, Just One Break, International Association of Culinary Professionals, Borough of Manhattan Community College, Johnson and Wales University, New York Public Library and many more.

Vikas has his own web site which contains additional information <click here>


2 tablespoon canola oil
2 teaspoons cumin seeds
1 medium onion, finely chopped
2 tablespoons minced garlic
2 fresh green chiles, seeded and sliced
1 tablespoon garam masala
2 teaspoons cayenne pepper
1 pound lean lamb, cut into 1 inch cubes
salt to taste
1 tablespoon balsamic vinegar
2 medium ripe tomatoes, skinned, seeded and chopped
1 tablespoon coconut flakes


  • Heat canola oil in a large skillet over medium heat and add cumin seeds and fry for 2 minutes.
  • Add onions, garlic, chiles and stir fry until the color changes to golden brown, about 5 minutes.
  • Add the garam masala, cayenne pepper and lamb cubes, and salt and mix thoroughly.
  • Add 1/2 cup water, cover and cook for 20 minutes.
  • Add vinegar and tomatoes and cook for another 10 minutes, until the lamb is tender and cooked, adding a little water if it appears to be sticking to the bottom of the skillet.
  • Transfer it to a serving dish and garnish with coconut flakes.

Serves 4

Vikas Khanna