Rania
11-07-2013, 02:32 PM
http://upload.wikimedia.org/wikipedia/commons/b/bb/Aaloo_Gosht.JPG
Ingredients
1 Kg. Mutton
½ Kg Potato-peeled and cut into pieces of 1 to 2 inches.
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) seeds powder
2-3 medium onion–chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1½ tsp. salt (adjust to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies–chopped
1-2 Lemon
Instructions
Fry the onion in oil till brown. Remove the onion and grind.
Add haldi, dhaniya, mirch, garlic, ginger and salt in the oil. Fry with little water till water dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat.
Garnish with fresh dhaniya, green chilies and lemon.
Serve with naan.
Serving: 6–8 persons
Ingredients
1 Kg. Mutton
½ Kg Potato-peeled and cut into pieces of 1 to 2 inches.
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) seeds powder
2-3 medium onion–chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1½ tsp. salt (adjust to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies–chopped
1-2 Lemon
Instructions
Fry the onion in oil till brown. Remove the onion and grind.
Add haldi, dhaniya, mirch, garlic, ginger and salt in the oil. Fry with little water till water dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat.
Garnish with fresh dhaniya, green chilies and lemon.
Serve with naan.
Serving: 6–8 persons