Gos Ni Kari Recipe
Summary
Ingredients
| 1 kg. leg mutton chunks with nali | ||
| 250 gms. potatoes, peeled, cut | ||
| Onions | 200 Gram, finely chopped | |
| Gram flour | 3 Tablespoon | |
| Coconut | 1 , grated | |
| 16 Kashmiri red chillies | ||
| Coriander seeds | 75 Gram | |
| 25 gms. khaskhas or poppy seeds | ||
| Sesame seeds | 25 Gram | |
| Ginger | 1 Inch | |
| Garlic | 20 Clove (5gm) | |
| Cashewnuts | 100 Gram | |
| Black peppercorns | 10 To taste | |
| 1 small lime sized knob tamarind , | ||
| Green cardamom | 1 , crushed | |
| Turmeric powder | 1 Teaspoon | |
| Curry leaves | 1 | |
| 1 cup oil salt | ||
Directions
1. Wash the meat and potatoes well and place them along with two teaspoons coarse salt and four tea cups of water in a pressure cooker and cook till soft.
2. Grind the masaia till soft. Place the finely chopped onions in a vessel along with half cup refined oil. When the onion becomes pink add the curry leaves, turmeric, cardamom and the gram flour and fry well. After two minutes add the masaia, lower the flame and allow to cook for five minutes till red.
3. Strain the soup through a fine sieve into the masaia and then add the mutton and potato pieces. Stir and allow to simmer for 25 minutes before serving. Taste for salt.
2. Grind the masaia till soft. Place the finely chopped onions in a vessel along with half cup refined oil. When the onion becomes pink add the curry leaves, turmeric, cardamom and the gram flour and fry well. After two minutes add the masaia, lower the flame and allow to cook for five minutes till red.
3. Strain the soup through a fine sieve into the masaia and then add the mutton and potato pieces. Stir and allow to simmer for 25 minutes before serving. Taste for salt.
Chef
