Dum Gosht

May 1st, 2007

800 grams mutton (on bone),1inch pieces
1/4 cup ghee
1 bay leaf
1 black cardamom
5 green cardamoms
5 cloves
1-inch stick cinnamon
1/2 blade mace
1 cup yogurt
Salt to taste
1 1/2 tsps red chilli powder
2 medium onions, grated
7-8 garlic cloves, chopped
1 1/2 inch piece ginger, chopped
1 tbsp coriander powder
3-4 green chillies, chopped
1/2 tsp turmeric powder
2 tbsps kasoori methi
3 tbsps chopped fresh coriander leaves

Take yogurt in a bowl. Add mutton, salt and one tsp of red chilli powder. Mix well and keep aside for an hour. Heat ghee in a pressure cooker. Add bay leaf, black cardamom, green cardamoms, cloves, cinnamon, mace and sauté. When the whole garam masala crackles, add grated onions and sauté for four to five minutes. Add chopped garlic, chopped ginger, coriander powder, green chillies, remaining red chilli powder, turmeric powder and sauté. Add marinated mutton and mix. Add kasoori methi and chopped coriander leaves,mix. Add one cup of water. Cover with the lid and cook for two whistles. Lower heat and cook for 10-15 minutes. Open the lid when the pressure has fully released.
Serve hot.

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