gosht ilahi Recipe
simply unique & non descriptable
Summary
Preparation Time6 Hr 0 MinCooking Time2 Hr 0 Min
Ready In8 Hr 0 MinDifficulty LevelBit Difficult
Health IndexAverageServings4
Ingredients
lamb meat with bones especially ribs 01 kg
marinade:
hung curd 100 gm
salt to taste
red chilly powder 01 tbspn
garam masala powder 01 tspn
mint powder 01 tb spn
ginger garlic paste 01 tb spn each
pomegranate juice 50 ml
nutmeg powder 2 gm
cumin powder 01 tspn
curry:
onion paste 100 gms
ginger garlic paste 10 gms
corriender chopped 01sprig
caraway seeds 1 tspn
bay leaf 02 nos
black cardamom 3
cinnamon stick 2"
mutton fat chopped finally
Directions
marinate the lamb with marinade for 6 hrs
after 6 hrs.
in a pan add mutton fat & let it release its juices
when cracking add caraway seeds along with cardamom bayleaf & cinnamon.
as these stop crackling add the onion paste And ginger garlic paste to it.
cook for around 10 miinutes or till the onion paste turns pink
now add marinated lamb with the marinade to it & bring it to a boil
once boiled simmer it for 90 minutes on a very slow flame or till the mutton is done.
the taste of this dish is only when it is stirred time to time but not continousaly
add water if the curry is quiet thick .
serve garnished with corriender with kulcha or roomali roti
after 6 hrs.
in a pan add mutton fat & let it release its juices
when cracking add caraway seeds along with cardamom bayleaf & cinnamon.
as these stop crackling add the onion paste And ginger garlic paste to it.
cook for around 10 miinutes or till the onion paste turns pink
now add marinated lamb with the marinade to it & bring it to a boil
once boiled simmer it for 90 minutes on a very slow flame or till the mutton is done.
the taste of this dish is only when it is stirred time to time but not continousaly
add water if the curry is quiet thick .
serve garnished with corriender with kulcha or roomali roti
