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Ma Gosht Recipes
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Dodhi Ma Gosht Valsad
Heat fat and fry meat till well browned.
Add remaining ingredients except crushed garlic cloves.
Do not add water.
Simmer on low heat till meat is tender.
Fry crushed garlic and add to meat.
Simmer for a few minutes more.
Serve with hot rotli. - 43.122
Masoor Ma Gosht Murghi Or Geeb
Heat fat in a pan and fry onions till pale brown.
Add ground spices and dhan sakh masala powder and saute for a few minutes.
Add meat, saute till brown and cook with one cup water till half done.
Add dal and more water if required and simmer till dal and meat... - 42.7849
Tari Ma Gosht Athwa Murghi
Heat fat and lightly brown sliced onions.
Add ground spices, cinnamon and cloves.
Brown for 1-2 minutes and add meat or chicken.
Saute till brown.
Add toddy or beer and salt and simmer till meat or chicken is three-quarters done.
Add cubed onions and potatoes... - 41.4416
Papeta Ma Gosht Athwa Murghi
Mix ginger and garlic and all spices together and rub into meat or chicken.
Leave to marinate for half an hour.
Lightly fry potatoes and keep aside.
Heat ghee or oil in a pan and fry meat or chicken till light brown.
Do not overbrown.
Add green chillies and a... - 41.4739
1. Wash and cut mutton into pieces. Pick and wash the cow peas.
2. Chop half the onions and cut the rest into big pieces.
3. Boil mutton, peas and cut onions together.
4. Fry chopped onions till golden in poiour; add ginger and garlic paste, turmeric,... - 41.3187
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Chas Paialo Kan
Deep fry sweet potatoes or yam and keep aside.
Make a sugar syrup with remaining ingredients and add yam or sweet potato.
Simmer for five minutes or till vegetables turn tender on low heat and serve at room temperature.
You may cook kharo gosht and add... - 34.3466
Mix fenugreek (methi) leaves with salt and leave for fifteen minutes.
Squeeze out water and keep aside.
This helps to remove the bitterness from the leaves.
Heat fat in a pan and fry sliced onions.
Do not let them brown.
Add all ingredients except green peas,... - 43.5032
Mr Fernandes' Goa Curry
Mix ground spices with strained tamarind juice, ginger, salt and coconut milk.
Bring to boil and simmer till it reaches the consistency of thick milk.
Add fish and cook till done.
Cool completely, remove ginger and reheat gently before serving, but do not... - 38.4983