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Tariwala Gosht Recipe
|Garlic||4 Clove (20 gm)|
|Cooking oil||2 1⁄2 Tablespoon|
|Green chilies||To Taste, finely chopped|
|Turmeric powder||2 Gram|
|Coriander powder||1 Teaspoon|
|Dried fenugreek powder||1⁄2 Teaspoon|
|Cilantro||1 Tablespoon, finely chopped|
Serving size: Complete recipe
Calories 969 Calories from Fat 512
% Daily Value*
Total Fat 58 g88.9%
Saturated Fat 12.5 g62.5%
Trans Fat 0 g
Cholesterol 88.2 mg
Sodium 1633.4 mg68.1%
Total Carbohydrates 59 g19.6%
Dietary Fiber 14.3 g57.2%
Sugars 19.4 g
Protein 60 g120.1%
Vitamin A 61.8% Vitamin C 114.5%
Calcium 21.7% Iron 27.3%
*Based on a 2000 Calorie diet
Remove any fatty membranes.
Peel the onions and either chop them finely or cut them into quarters and grind them.
Keep them aside.
Peel the ginger, cut it in thick slices and put into the same grinder along with the garlic.
You may need to use a few teaspoons of water to get a smooth paste.
Roughly chop the tomatoes and grind them separately to a smooth puree.
Now you are ready to start cooking.
Put the pressure cooker on to the fire.
Drop in the oil, and as soon as it heats up gently, which will happen in a few minutes, put in the cloves and cinnamon.
You will see them puff up and turn aromatic.
Drop in the green chillies and in another few seconds, the ground onions.
Keep stirring and frying till the onions are light brown.
Now add the ground ginger and garlic.
Again, keep frying till the whole mixture is golden brown.
If you find it is sticking too much to the bottom and burning, you can add a few teaspoons water while the frying is going on.
With the help of the water, scrape up the masala and go on.
It should be done in about 10 minutes.
Add the tomatoes.
Stir and cook till the fat all comes out at the sides.
Add the turmeric, coriander, fenugreek and salt.
Stir another minute.
Put the washed meat into the pan.
Fry it till it lightly changes colour.
This will happen in two stages.
First the meat will exude water, then as it dries up, it will start getting fried.
Add 1 1/2 cups water.
The gravy should look thinner than what you eventually want it to be.
Close the cooker.
After it whistles, turn down the heat and keep on the fire for 20 minutes.
Turn off the fire and let the pressure reduce on its own.
Open the cooker, check that the meat is tender, the gravy is the right consistency and the salt is sufficient.
Garnish with the fresh coriander.
Add a potato or two to this curry.