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Mewawala gosht lazeez
Method
- Mix nuts, cherries, raisins, eggs, coriander leaves and salt and put in the centre of the meat.
- Roll tightly and secure with thread.
- Wrap in greased greaseproof paper and steam in a pressure cooker till meat is tender.
- Remove and arrange in a serving dish.
- Heat oil. Add onion, ginger-garlic paste. Brown.
- Add tomato and yoghurt. Cook till oil separates.
- Add chilli powder, peas, garam masala and sugar and salt to taste.
- Pour this sauce over the meat, placing it in a pan of water heat in an oven till top is browned and gravy is thick.
- Garnish with coriander leaves and serve with parathas.
Ingredients:
1 kg. mutton leg, boneless, flattened by a mallet
1 cup cherries, chopped fine
1 cup mixed nuts, raisins, chopped fine
5 eggs, hard boiled, shelled chopped finelyv 1 1/2 cups tomato puree
1 cup green peas, cooked
4 onions, sliced, ground
1 tbsp. ginger-garlic paste
1 tbsp. garam masala powder
1 tbsp. chilli powder
2 cups yoghurt
1 cup coriander leaves, chopped
1/2 cup oil
Salt and sugar to taste
1 kg. mutton leg, boneless, flattened by a mallet
1 cup cherries, chopped fine
1 cup mixed nuts, raisins, chopped fine
5 eggs, hard boiled, shelled chopped finelyv 1 1/2 cups tomato puree
1 cup green peas, cooked
4 onions, sliced, ground
1 tbsp. ginger-garlic paste
1 tbsp. garam masala powder
1 tbsp. chilli powder
2 cups yoghurt
1 cup coriander leaves, chopped
1/2 cup oil
Salt and sugar to taste
RECIPES BY REHANA KHAMBATY
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