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Sunday, March 7, 2010

Achari Gosht


Set A:
1lb Goat/Lamb (with bone)
1/2 Yellow onion (chopped)
1tbsp ginger-garlic paste
1/4tsp Turmeric powder
1tbsp Chilli powder
1 1/2tbsp Coriander powder
4tbsp Oil
1 1/2 cups Water
Set B:
Pinch of Fenugreek seeds
1tsp Cumin seeds
1tsp Fennel seeds
1/2tsp Black Cumin seeds (Kala jeera)
1 1/2 tbsp Almonds (chopped)
1tsp Mustard seeds
3 green chillies (optional)
Set C:
1/2tsp Cumin seeds
1/2tsp Black Cumin
Pinch of Fenugreek seeds
1/2 Cup Yogurt
2tbsp Oil
Ground paste
Set D:
1/2 cup Cilantro
Thinly sliced Ginger
Thinly sliced Green Chilli
How to:
  • In a pressure pan, heat oil, add chopped onions with salt and saute.
  • When onion turns slightly brown add turmeric powder.
  • Now add the bite-size mutton and mix well with the sauteed onion.
  • Then add water and pressure cook for 2 whistles.
  • In a pan dry roast all the ingredients in Set B.
  • Grind the roasted spices along with water and make a fine paste.
  • In a skillet, heat oil and add set B ingredients, pour the ground paste and cook for few mins.
  • Then add the mutton stock alone in the skillet and cook till the gravy start to thicken.
  • Now add the cooked mutton along with salt and yogurt and cook for few mins with lid closed.
  • Adjust the salt for taste and let it simmer till the gravy thickens.
  • Finally add set C, mix well and close with a lid. Let the aroma of fresh ginger and green chilli blend into the gravy.
Serve with steamed rice, chapathi or naan.

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