Am­rit­sari tawa gosht

Friday - - Leisure -

Prep time: 10 mins Cook­ing time: 1 hour 15 mins In­gre­di­ents 4 tbsp mus­tard oil whole spices (a mix of few pep­per­corns, cloves, cumin seeds, 2.5cm cin­na­mon stick, a bay leaf and black and green car­damoms) finely chopped gar­lic onions, chopped mut­ton, cut into cubes and washed gin­ger-gar­lic paste turmeric pow­der Kash­miri chilli pow­der fresh tomato purée wa­ter green chill­ies, sliced length­ways juli­enned gin­ger ka­soori methi pow­der (dried fenu­greek leaves) garam masala pow­der onions, cut into rings toma­toes, cut into wedges co­rian­der leaves, coarsely chopped co­rian­der seeds, crushed 4 tsp 200g 1kg 80g 1 tsp 20g 100g 2 cups 2-3 10g pinch 1 tsp 100g 40g hand­ful 1 tsp

(serves 4-6) Method 1. Heat oil in large heavy-bot­tomed pan un­til it smokes. Add whole spices, sauté for a few sec­onds then add gar­lic and chopped onion. Sauté un­til onion is golden brown. Add mut­ton and gin­ger-gar­lic paste and cook un­til mut­ton turns pale in colour. Add turmeric and chilli pow­ders and sauté un­til they coat mut­ton, then add tomato purée. Cook un­til all liq­uid evap­o­rates, about 30 min­utes. Add wa­ter, stir and bring to a boil. Re­duce heat, cover and sim­mer for 30 min­utes or un­til mut­ton is ten­der. Re­move lid and cook over high heat un­til gravy thick­ens. Add re­main­ing in­gre­di­ents, ex­cept co­rian­der leaves and seeds and cook for about 2 min­utes. Gar­nish with co­rian­der leaves and seeds and serve hot with chap­patis or parathas.

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