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Gosht Achari
Method
- Heat the oil and add the sarson, kalonji, saunf and lal mirch.
- Saute over high heat and add the onions. Cook till a little soft. Remove onions from pan and keep aside.
- Add the meat to the same pan and saut� over high heat till opaque. Add 1 cup water and bring to a boil.
- Lower the heat and cook, covered, till tender. Add tomato puree and cook for 2-3 minutes.
- Mix in the onions, salt, chilli powder and turmeric and simmer for about 5 minutes.
Ingredients:
500 g - mutton, boneless cubes
1 tbsp - sarson ka tel (mustard oil)
1 tsp - kalonji (onion seeds)
1.5 tsp - sarson (mustard seeds)
1.5 tsp - saunf (fennel seeds)
3 to 4 - whole red peppers (sabut lal mirch)
2 cups - onions - sliced thick
1 cup - tomato puree
1 tbsp - salt or to taste
1 tsp - chilli powder
1 tsp - haldi (turmeric)
500 g - mutton, boneless cubes
1 tbsp - sarson ka tel (mustard oil)
1 tsp - kalonji (onion seeds)
1.5 tsp - sarson (mustard seeds)
1.5 tsp - saunf (fennel seeds)
3 to 4 - whole red peppers (sabut lal mirch)
2 cups - onions - sliced thick
1 cup - tomato puree
1 tbsp - salt or to taste
1 tsp - chilli powder
1 tsp - haldi (turmeric)
RECIPES BY REHANA KHAMBATY
