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2 pounds or 5 kilograms Mutton
1 Onion (chopped)
1 tbsp. Ginger (Adrak)
1 tbsp. Garlic (Lehsan)
1 Big Black Cardamom (Bari Kaali Ilaichi)
1 Cinnamon Stick (Dal Cheeni)
2 Cloves (Loung)
4 Black Peppercorns (Saabut Kaali Mirch)
2 Cardamom Pods (Choti Ilaichi)
2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
¼ tbsp. Turmeric Powder (Pisi Haldi)
1 ½ tbsp. Salt
½ tbsp. All Spice
1 heaped tbsp. Wheat Flour (Aata) (mixed with ¼ cup water)
¼ cup Plain Yogurt
½ cup Cooking Oil
METHOD:
In a handi or deep frying pan, 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.
I like handi gosht and some foods and some drink recipes. I have learned many beef & mutton recipes recipes from Pakistani cooking shows and websites.
@Rumana Ahmed: all spice powder is garam masala
What are all spices powder mentioned in handi gosht. Pls advice.
handi gosht is just like kunna n plz tell me k kbi kbi meat me se bht smell ati ha us smel ko khtm krne k lye kia kru?