Recipestable

Tag: lamb curry

  • The Perfect BBQ Alternative: Make Restaurant-Style Tawa Gosht on a Griddle!

    The Perfect BBQ Alternative: Make Restaurant-Style Tawa Gosht on a Griddle!

    Tawa Gosht

    Tawa Gosht is a special Pakistani Restaurant and Roadside dish cooked on a large Iron griddle (tawa) to impart special flavours. A must try recipe !!

    Tawa Gosht Recipe
    Photo: Tawa Gosht Recipe

    This tasty mutton curry  is heavily influenced by Pakistani style of cooking. The freshly pounded spices gave it a real authentic flavor. Tender morsels of lean mutton or lamb tossed over an iron skillet with most exotic spices and yogurt, crushed garlic and ginger root, then covered in light tomato onion curry. 

    Tawa Gosht Recipe
    Photo: Tawa Gosht Recipe

    After eating it, I often thought to make it at home and finally now I tried and got it very similar to that actual taste. It has a little spicy taste due to use of green chilies. My whole family also like it. You can adjust the seasoning according to your taste. Goes great with Roghni Naan, salad and Mint raita. A scrumptious dinner !!

    Check it out the Tawa Gosht Recipe and printable version below!!

    Print Pin

    Tawa Gosht

    Tawa Gosht is a special Pakistani Restaurant and Roadside dish cooked on a large Iron griddle (tawa) to impart special flavours. A must try recipe !!
    Prep Time 10 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 30 minutes
    Servings 5
    Author Bushrah | Recipestable

    Ingredients

    • 1 kg lamb or mutton
    • 1 onion finely chopped
    • 2 to matoes finely chopped
    • 1 cup plain yogurt
    • 1/2 cup desi ghee
    • 1 tablespoon ginger garlic paste
    • 1 tablespoon dry roasted cumin
    • 1 tablespoon red chili powder
    • 1 tablespoon coriander powder
    • 1 teaspoon garam masala powder
    • salt to taste

    For Garnishing

    • 4-6 green chilies thinly sliced
    • 1 to mato cut into rounds
    • 2 tablespoon green coriander chopped
    • 1 inch piece of ginger julienned

    Instructions

    Directions

    • Place meat in a large bowl. Add ginger-garlic paste, yogurt, cumin, coriander, salt and red chilli powder.Toss to coat evenly.
    • Cover and marinate for at least 4 hours or overnight.
    • Now heat ghee or butter on a large griddle (tawa) over medium heat.
    • Add chopped onions. Sauté for 3-4 minutes or until they change colour.
    • Now add tomatoes and meat.Stir well.
    • Cook, covered on very low heat for 1 hour or until meat is tender.
    • Keep stirring occasionally and add little water if mixture begins to stick.
    • Cook on high heat for 10 minutes or until all liquids dry off and oil comes on top.
    • Sprinkle garam masala over it.
    • Garnish with green chillies, fresh green coriander, tomato and ginger slices.Delicious Tawa Gosht is ready to serve. ENJOY 🙂

    Notes

    Serving Suggestions:
    Serve with naan, salad and mint raita.
    I have also posted Matka Gosht recipe which is another Tastiest version of making Mutton Curry. Do check it out as well.

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    If you like this Tawa Gosht Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • Lamb or Mutton Korma Recipe (with Step-by-Step Pictorial Instructions)

    Lamb or Mutton Korma Recipe (with Step-by-Step Pictorial Instructions)

    Lamb Mutton Korma recipe with step by step pictures
    Lamb or Mutton Korma
    Lamb Mutton Korma recipe
    Lamb or Mutton Korma
    Lamb Mutton Korma recipe
    Lamb Mutton Korma

    Mutton Korma Ingredients:

    • 1 kg mutton (rinse and drained)
    • 3 onions, thinly sliced
    • 1 cup oil
    • 1cup plain yogurt
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 tsp cayenne pepper
    • 1 tsp coriander powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp  black pepper
    • 1 tsp cumin seeds, roasted
    • 4-5 green cardamom pods
    • 1 cinnamon stick (about 1-inch)
    • 2 tbsp kewra water
    • 3 bay leaves
    • 4 cloves
    • salt to taste

    For Garnishing:

    • 1/4 cup blanched almond
    • 2 tbsp brown onion
    • 1 tbsp julienne ginger

    How to make Mutton Korma:

    Heat oil or ghee in a pan , add sliced onions and fry on high heat for 8-10 minutes or until the onions turn transparent.

    Stir frequently then reduce heat to low and continue to fry until the onion are light golden.

    Remove from the oil and drain.

    Spread the fried onions on absorbent paper.

    Allow it to cool and when crispy ,

    crush it coarsely with a rolling pin

    .

    In the same oil add ginger-garlic paste and fry for few seconds.

    Pin it For Later:

    Lamb or Mutton Korma
    Lamb or Mutton Korma~ Pin it For Later

  • Recipe: Masala Kaleji (Creamy Liver Curry)

    Creamy Liver Curry

    This Creamy Liver curry recipe has two of these healthy ingredients i.e. Liver (Kaleji) and Turmeric. I used lamb liver but you can use beef liver or chicken liver if you prefer. Perfect to serve to a crowd when you are entertaining friends – it’s beautifully rich, creamy and aromatic. Great served with toasted bread rolls!

    Creamy Liver Curry Recipe
    Photo: Creamy Liver Curry Recipe

    Check it out the Creamy Liver Curry Recipe here!!

    [divider]

    [one_fourth]Prep Time:15 minutes[/one_fourth] [one_fourth]Cook Time:40 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm liver
    • 10 garlic flakes
    • 2 teaspoons sliced ginger
    • 2 onions, finely chopped
    • 2 cardamoms
    • 3 cloves
    • 1 inch cinnamon
    • 1 pinch turmeric powder
    • ½ tsp red chilly powder
    • 1 tsp mustard
    • 1 tbsp vinegar
    • ½ tsp pepper powder
    • 1 tbsp coriander powder
    • ¼ cup oil
    • salt to taste

    For Garnishing:

    • lemon wedges
    • green chilies

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash the liver nicely and then steam the liver for ten minutes.

    Step 2

    Slice the liver into thin pieces about an inch in length.

    Step 3

    Now take a blender and add the coriander powder, turmeric powder, cinnamon, cloves and cardamom and add a little water and make a fine paste.

    Step 4

    Now take a pan and heat some oil in it. When the oil is very hot add the mustard and let them crackle.

    Step 5

    Then put in the finely sliced onions and sauté till golden brown. Add the sliced ginger too.

    Step 6

    Crush the garlic flakes nicely and add that to the mixture.

    Step 7

    Now add the freshly ground paste and mix it all up.

    Step 8

    Sauté till the oil begins to leave the edges of the pan.

    Step 9

    Put in the liver slices and add vinegar and salt to taste.

    Step 10

    Sprinkle pepper powder and sauté for 15-20 minutes or until the gravy reaches your desired level of thickness. Remove from flame. Creamy Liver Curry is ready to serve.

    [/tab] [tab]

    • Serve with bread rolls, naan or rice.

    [/tab] [/tabs]

    If you like Creamy Liver Curry Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Creamy Liver Curry , do share with us and we would be glad to give it a try.

  • Tender Juicy and Flavorful Kachnar Gosht

    Aslam-o-Alakaum My Lovelies !!

     In the Name of Allah, Most Gracious, Most Merciful

    Happy Spring Season!!

    It is quite sometime that I have not shared recipe on the blog. Not that I did not cook anything at all or I did not click photos, but just lost the mojo for writing somehow. I have been a bit busy these days but I’m back now and as soon as possible I will keep you updated.

    Kachnar(Orchid Buds) 

    On a fine spring morning while on my morning walk I was pleasantly surprised to see beautiful white and pink flowers in bloom. These were on some of the trees at Race Course Park. I stood under these tree for a while to feel its beauty. It sounded so incredibly unique and the words just came. Aww it does smell amazing!

    A mali uncle (gardener) shared some interesting information on this tree and its lovely flowers. The tree is called the Kachnar and the flowers are Kachnar flowers. The flowers of this tree vary in colour from white with pink veins to almost purple, and when in bloom it can take your breath away with its beauty and aroma. (SubhanAllah)

    Kachnar(Orchid buds)
    Kachnar(Orchid buds)

    According Wikipedia:

    It’s also known as the Orchid Tree and its botanical name is Bauhinia variegate.

    Tender Juicy and Flavorful Kachnar Gosht

    While buying some veggies at a nearby grocery store, I saw a bucket full of kachnar buds. And I noticed that many people are buying it. I suddenly remembered the childhood memories, how my father loved to eat Kachnar during the spring season. When we were young kids, this dish was a traditional meal at our home. It was bitter, so we used to hate it back then, but now when I know how much better it was from many de-worming medicines I just feel good that our childhood was much healthier and chemical free.

    Kachnar(Orchid buds)
    Kachnar(Orchid buds)

    I decided to give this vegetable or herb a try. As I love to cook, especially experimenting with different vegetables. They are relatively expensive as they are only available in spring for a limited period.  You would need closed buds to prepare its dish.

    kachnar closed buds
    kachnar closed buds

    My Nani(grandmother) who has more hands-on experience in preparation of this dish said the kachnar need to be washed very well before use to remove the bitter taste. 

    Tender Juicy and Flavorful Kachnar Gosht
    Tender Juicy and Flavorful Kachnar Gosht

    When cooked, they taste a bit bitter. And are good with meat or as a vegetarian dish-that way you get to taste the real unadulterated flavour of this bud. You can faintly taste the perfume of the flower still captive inside the green sheath, and that is delicious.

    Tender Juicy and Flavorful Kachnar Gosht
    Tender Juicy and Flavorful Kachnar Gosht

    So today we will prepare a traditional Pakistani dish: Tender, Juicy and Flavorful Kachnar Gosht. 

    Tender Juicy and Flavorful Kachnar Gosht
    Tender Juicy and Flavorful Kachnar Gosht

    Bismillah, let’s get started

    Ingredients you will need to make it

    1. Lamb or Mutton
    2. Kachnar buds
    3. butter
    4. onion, ginger garlic, tomato, green chilies
    5. plain yogurt
    6. spices:(red pepper, coriander powder, cumin powder, turmeric powder, garam masala powder and salt)

    Check it out the Kachnar Gosht recipe and printable version below!!

    Print Pin

    Kachnar Gosht Recipe

    The best way to welcome the return of spring: Tender Juicy and Flavorful Kachnar Gosht.
    Prep Time 10 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 40 minutes
    Servings 8
    Author Bushrah | Recipestable

    Ingredients

    • 1-1/2 kg mutton
    • 1 kg kachnar buds
    • 1/4 cup desi ghee or butter you can use oil
    • 2 onions thinly sliced
    • 1 cup plain yogurt
    • 1 teaspoon ginger paste
    • 1 teaspoon garlic paste
    • 3 to matoes finely chopped
    • 2 teaspoon red chili powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon hot spices powder or Garam Masala powder
    • salt to taste
    • 1 tbsp fresh lemon juice optional

    For Garnishing

    • green chilies thinly sliced
    • ginger slices

    Instructions

    Method

    • Clean Kachnar buds, break the fat stems and remove them from the buds. Wash these buds 2-3 times with clean water.
    • Boil kachnar flowers in small amount of water use as little as required to cook for 2 minutes.
    • Heat butter or ghee in a deep pan or skillet over medium heat.
    • Add onions and fry for 3-4 minutes or until translucent.
    • Add ginger garlic paste and cook for 30 seconds.
    • Now add mutton, Cook and stir for 15 minutes or until meat color changed.
    • Now add tomatoes, red chili powder, turmeric powder, cumin powder, coriander powder and salt.
    • Mix well.
    • Add 2 cups water and cover the pot with a lid and let it simmer on low flame for 1 hour or until meat is cooked thorough.
    • Remove lid and cook on high heat for 5-10 minutes or until water dries up and oil come on top.
    • Now add kachnar buds and stir fry for 2 minutes. (Don’t over cook)
    • Then add yogurt and simmer for 10 minutes.
    • Take it out in a serving bowl.
    • Garnished with green chilies and ginger slices. Serve and sprinkle with garam masala and lemon juice if this is to your taste. (I think it improves the flavour.) ENJOY!!

    Notes

    Serving Suggestions:
    Goes great with tandoori roti, naan bread, chapattis, or any other kind of bread, and mint and yogurt raita.

    Benefits of Kachnar (Orchid Buds)

    Kachnar has many uses in traditional medicine on the subcontinent.

    1. Its bark is used as an astringent and a tonic.
    2. It is good for skin diseases, and has been used to treat leprosy.
    3. A decoction of the bark is used to cure dysentery, while the dried buds are used to cure diahorrea.
    4. A decoction made from the root of the kachnar is said to prevent people becoming obese.
    5. An infusion of the flower buds is good to get rid of coughs. etc.

    [divide icon=”circle”]

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

    [divide icon=”circle”]

    If you like this Tender Juicy and Flavorful Kachnar Gosht, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • Balti Gosht Salan Recipe

    Balti Gosht Salan 

    Balti Gosht salan is one of Pakistani’s favorite curries, quick and easy to make.  This Balti Gosht salan similar to karahi but here are some additional spices which develop a unique taste recipe. The Balti Gosht salan recipe has exotic flavors of various spices. Enjoy this yummy and spicy Balti Gosht salan recipe and don’t forget to share your experience with us !!

    Balti Gosht Salan Recipe
    Photo: Balti Gosht Salan Recipe

     

    Balti Gosht Salan Recipe
    Photo: Balti Gosht Salan Recipe
    Balti Gosht Salan Recipe
    Photo: Balti Gosht Salan Recipe

    Check it out the Balti Gosht Salan Recipe and printable version below!!

    Print Pin

    Balti Gosht Salan (Curry)

    Balti Gosht salan is one of Pakistani’s favorite curries, quick and easy to make. This Balti Gosht salan similar to karahi but here are some additional spices which develop a unique taste recipe. The Balti Gosht salan recipe has exotic flavors of various spices.
    Prep Time 10 minutes
    Cook Time 2 hours
    Total Time 2 hours 10 minutes
    Servings 6
    Author Bushrah @Recipestable

    Ingredients

    • 1 kg mutton cut into 1-1/2 inch pieces
    • 1 tsp black pepper
    • 1 inch cinnamon stick
    • 2-3 – black cardamoms
    • 2 – bay leaves
    • 1 large onion thickly sliced
    • 500 gm tomatoes chopped
    • 6-7 – green chillies
    • 2 tbsp ginger finely chopped
    • 2 tbsp garlic paste
    • 1 tsp red chili powder
    • 1 tsp salt
    • 12 cup oil

    Instructions

    Method

    • Place the mutton, black pepper, cinnamon, cardamom and bay leaf in a large pot.
    • Add enough water to make the mutton tender.
    • Heat oil in a shallow frying pan or karahi.
    • Add onions and stirring frequently fry for 5 minutes or until soft.
    • Add tomatoes, green chilies, ginger, garlic, red chili powder, salt and mutton.
    • While stirring frequently fry on high heat for few minutes, then reduce heat to medium, cover and cook for 15 minutes until the oil begin to separate.
    • Garnish with coriander leaves, diagonally cut green chilies and thin Julienne’s ginger. Balti Gosht is ready to serve.

    Notes

    Serving Suggestions:
    Serve hot with Naan or Chapati.

    I have also posted Smoked Meat Curry which is another easiest & tastiest version of making Mutton Curry. Do check it out as well.

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

    Happy Cooking!!

    If you like this Balti Gosht Salan Recipe, Please Subscribe to my blog. I have lots more recipes to share with you. And If you make it then let me know your feedback by commenting below.

  • Dhuwan Dahi Gosht Recipe

    Dhuwan Dahi Gosht (Smoked Yogurt Mutton)

    Dhuwan Dahi Gosht is a smoked mutton curry in which mutton is cooked in a spicy onion and creamy yogurt based curry and then infused with the smoke released from a burning piece of charcoal. The charcoal is drizzled with oil or melted butter, which releases a very fragrant smoke which is trapped in the curry giving it a lovely earthy flavours. Coal smoke has its own aroma when its given into meaty dishes. The subtle flavor of this smoke gives the gravy a very distinct flavor which is very pleasing to the palate. This smoked yogurt mutton will tentalize your taste buds, prepare on Eid day or for weekend dinner.  You can also make this recipe with beef or chicken instead of mutton. Goes great with garlic naan or plain naan.

    Bismillah, let’s begin!

    Check it out the Dhuwan Dahi Gosht Recipe and printable version below.

    Print

    Dhuwan Dahi Gosht Recipe

    Prep Time 10 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 30 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 2 medium onions thinly sliced
    • 1 kg yogurt
    • 1/2 cup clarified butter or oil
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon black pepper
    • 2 teaspoon red chili powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon corainder powder
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon garam masala powder
    • 2 teaspoon salt
    • 1 piece coal

    For Garnishing

    • few mint leaves chopped
    • few fresh coriander leaves chopped
    • 3 green chilies finely chopped

    Instructions

    Method

    • Heat oil in a deep wok or pan over medium high heat. Saute onion for 4-5 minutes or until they turn light brown in color.
    • Now add ginger garlic paste and cook for 1-2 minutes.
    • Then add mutton pieces and cook it for 5 minutes.
    • Add red chili, salt, coriander powder, turmeric powder, cumin powder, and mix it well.
    • Now cook it in its own water for few minutes.
    • Beat yogurt with black pepper till it becomes creamy.
    • When the mutton dries its own water then add yogurt mixture and cook it covered for 1 hour or until meat becomes tender.
    • Remove the lid and cook on high flame for 4-5 minutes or until oil comes on top.
    • Sprinkle with garam masala powder, mint leaves, coriander leaves and green chilies.
    • Put a piece of bread in the middle of the pan and then put the burning coal on it.
    • Drop a little bit of oil or butter on burning coal and cover the pan immediately for 3-4 minutes.
    • Discard the coal.
    • Transfer mutton in a serving dish. Dhuwan dahi Gosht is ready to serve.

    Notes

    Serving Suggestions:
    Serve hot with naan, ring onion.

    I have also posted Smoked Meat Curry Recipe which is another easiest & tastiest version of making smoked meat. Do check it out as well.

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

    Happy Cooking!!

    If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.

  • Restaurant-Style Boneless Mutton Handi: Easy at Home!

    Boneless Mutton Handi 

    Bismillah, let’s begin!

    Check it out the Boneless Mutton Handi Recipe and printable version below.

    Print

    Boneless Mutton Handi Recipe

    Prep Time 10 minutes
    Cook Time 1 hour 30 minutes
    Total Time 2 hours
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 1 kg Mutton boneless
    • 1 onion finely chopped
    • 1/2 cup melted butter or oil
    • 1/2 cup Plain Yogurt
    • 1 tablespoon ginger paste
    • 1 tablespoon garlic paste
    • 1 big black cardamom
    • 1 cinnamon Stick
    • 2 cloves
    • 4 black peppercorns
    • 2 cardamom pods
    • 2 teaspoon red chilli powder
    • 1/2 teaspoon turmeric Powder
    • 1/2 tablespoon all spice
    • 1-1/2 teaspoon salt
    • 1 heaped tablespoon wheat Flour (mixed with 1/4 cup water)

    Instructions

    Method

    • In a handi or clay pot, heat cooking oil until well hot. Add onions and fry until transparent.
    • To the onions add all of the spices except the meat, plain yogurt and flour.
    • And fry spices for about 5 to 10 minutes, by adding a little water if necessary to prevent burning and sticking to pan.
    • Add meat and fry meat with the spices for 2 to 3 minutes. Add plain yogurt; mix for 1 to 2 minutes.
    • Add 2 cups of water; when water comes to a boil, cover and let meat cook on medium to low heat until meat is tender.
    • Add flour and water mixture; mix and continue cooking covered on low heat for another 15 to 20 minutes. Boneless Mutton Handi is ready to serve.

    Notes

    Serving Suggestions:
    Serve hot with roghni naan.

    I have also posted Bonelness Chicken Handi Recipe which is another easiest & tastiest version of making Handi. Do check it out as well.

    Put your own spin on it. And lemme know how it turns out. Post a photo on Facebook (Recipestable) or  on Twitter so I can see how lovely yours turn out.

    Happy Cooking!!

    If you like this post, Please Subscribe to my blog and let me know your feedback by commenting below.. I have lots more recipes to share with you.

  • Sindhi Elaichi Gosht Recipe

    Sindhi Elaichi Gosht

    Lamb curry cooked with Cardamom (elaichi gosht). Goes great with chapati or rice. A must try recipe !!

    Sindhi Elaichi Gosht Recipe
    Photo: Sindhi Elaichi Gosht Recipe

    Check it out the Sindhi Elaichi Gosht Recipe here!!

    [divider]

    [one_fourth]Prep Time: 15 minutes[/one_fourth] [one_fourth]Cook Time: 1 hour 30 minutes[/one_fourth] [one_fourth]Servings:6 [/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg lamb fillets, cut into large chunks
    • 1/2 cup full fat yogurt
    • 24 green cardamoms, blended into paste with a little water
    • 1 tsp coriander powder
    • 1 tsp black pepper
    • 1/2 tsp chili powder
    • 1/4 tsp turmeric powder
    • 1 tbsp tomato puree
    • 1/2 cup oil
    • 1 small onion, finely chopped
    • 2 tomatoes, finely chopped
    • handful of chopped fresh coriander
    • salt to taste

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a lidded pan, heat the oil and fry the onions for about 3 minutes.

    Step 2

    Add the cardamom paste and black pepper and fry for about 3 minutes.

    Step 3

    Add the lamb, tomato puree, chili powder, coriander powder, turmeric and lamb and fry for 10 minutes turning all the time so as not to burn, reducing the heat if necessary.

    Step 4

    Add the tomatoes, yogurt and salt to taste and fry for another 5 minutes, adding water if necessary.

    Step 5

    Cover and simmer over low heat for 1 to 1 1/2 hours until the meat is tender. Take it out in a serving bowl. Sprinkle chopped coriander on top. Sindhi Elaichi Gosht is ready to serve.
    [/tab] [tab]

    • Serve with boiled rice.

    [/tab] [/tabs]

    If you like Sindhi Elaichi Gosht Recipe  and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Sindhi Elaichi Gosht , do share with us and we would be glad to give it a try.

  • Hot Dry Meat Curry Recipe

    Try this Hot Dry Meat Curry  recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 1 hour [/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg cubed lean lamb
    • 2 tbsp vegetable oil
    • 1 large finely sliced onion
    • 1 tbsp crushed fresh ginger
    • 4 cloves crushed garlic
    • 6-8 curry leaves
    • 3 tbsp extra hot curry paste
    • 3 tsp chilli powder
    • 1 tsp turmeric
    • salt to taste
    • 1 cup thick coconut milk
    • 1 chopped tomato
    • coriander leaves to garnish.

    [/tab] [tab]Yield: 5 servings Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat the oil in a large saucepan and fry the sliced onion, ginger, garlic and curry leaves until the onion is soft, stirring occasionally.

    Step 2

    Stir in the curry paste, chilli, five-spice powder, turmeric and salt and cook for a few moments, stirring frequently.

    Step 3

    Add the meat and stir well over a medium heat to seal and evenly brown the meat pieces.

    Step 4

    Keep stirring until the oil separates. Cover and cook for about 20 minutes.

    Step 5

    Add the coconut milk, mix well and simmer until the meat is cooked.

    Step 6

    Towards the end of cooking, uncover the pan to reduce the excess liquid. Garnish with corainder leaves. Hot Dry Meat Curry is ready to serve. ENJOY!!

    [/tab] [tab]

    • Serve hot with naan or chapati.

    [/tab] [/tabs]

  • Black Pepper Mutton Masala: Restaurant-Style at Home

     Black Pepper Mutton

    Ingredients of Black Pepper Mutton:

    • 1 kg Mutton
    • salt to taste
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1/2 tsp black pepper
    • 4 tbsp oil

    For garnishing:

    • 4 tbsp cup coriander leaves, finely chopped
    • 2 tbsp  mint leaves, finely chopped
    • 2 tbsp lemon juice

    How to make Black Pepper Mutton:

    • Wash and soak mutton for some time.
    • Take a pressure cooker and add mutton ,salt , ginger garlic paste , black pepper , oil and water (put the water double of the quantity) and put it on stove.
    • See to it that all water should be absorbed and mutton should be mashed properly.
    • After water is absorbed cook it for 15min on low flame .
    • Then add coriander and mint leaves and last add lemon juice.
    • Take into a serving bowl.
    • Black Pepper Mutton is ready to serve.
    • Serve with hot paratha’s.