Sunday, March 3, 2013

Gosht Ke Pasand



 I decided to make a different recipe of mutton. So I searched my bookshelf and took the non vegetarian cook book. Yes , I was having a Tamil cookbook specially for all non vegetarian recipes. I always choose a recipe which can be made with the ingredients available in pantry.
 The recipe must be easy to cook too , as i like less time to spend on cooking.
 On searching the book , I stopped at this gosht ke pasand recipe. It was simple and easy to make with few ingredients. I prepared this for a Sunday lunch and served with Brinji rice.
Gosht , a type of Indian meat curry , is typically the conversion of the word meat or flesh in Persian language . It is usually known as mutton curry dish in Indian , Pakistani and Persian cuisine. Lamb meat and goat meat are used in making gosht.
 This recipe is made by onion , ginger garlic paste , curd and dry spices. Nuts , vegetables and lentils are also used.
Requirements :
Mutton – 600 g
Potato – 300 g
Tomato – 600 g
Yogurt – 200 ml
Poppy seeds – 60 g
Onion – 300 g
Butter – 125 g
Ginger garlic paste – 50 g
Chilli powder – 20 g
Garam masala – 10 g
Cinnamon – 2’’ piece
Cloves - 3
Coriander Leaves
Salt as required

Method :
Chop the onions and sauté with little butter.
Grind along with cinnamon , cloves and poppy seeds to a fine paste.
Mix this paste with the mutton pieces and cook till 3/4th are cooked with a cup of water.
Add the yogurt to the cooked meat and bring to boil.
Melt the butter in a pan.
Add the chopped potato and sauté well.
Add the chopped tomato and ginger garlic paste , sauté till raw smell leaves.
Add the cooked mutton, chilli powder , salt and mix well. Cook for 15 minutes.
Add the garam masala and mix well. Cook well till the water content are evaporated.
Take off from flame.
Sprinkle the coriander leaves.

Gosht ke pasand is ready to serve.
Serve with roti , naan or rice.

we had this delicious mutton with Brinji Rice.





3 comments:

  1. looks really yum... bookmarking for trial... :)

    ReplyDelete
  2. Simply delicious and mouthwatering Ghost Pasand. Wonderfully prepared.
    Deepa

    ReplyDelete

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