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• 1 Kg mutton
• 1 Kg Cauliflower (Gobhi) finely chopped
• 1½ tsp. salt as per taste
• ¼ tsp. turmeric (Haldi) powder
• 1 tsp. chili powder
• 2 medium onion-chopped
• 4-6 tbs. oil
• 1 tsp. ginger paste
• ½ tsp. garlic paste
• 2 tomato-chopped
• 6-8 whole black pepper (Kali Mirch)
• 3-4 cloves (Laung)
• 2 black cardamom (Bari Ilaichi)
• ¼ tsp. cumin seeds (Zeera)
• 1 tsp. garam masala
• 1 cup fresh coriander leaves-chopped
• 3-4 green chilies
• 1 small of ginger sliced
METHOD:
a) Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
b) Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add Cauliflower. Cook till cauliflower is done and the water dries.
c) Garnish with fresh Dhania leaves, sliced ginger and sprinkle garam masala powder.
d) Serve with chapatti preferably Makai or Bajra Roti.
e) Serving 6 to 8 persons
Posted By:
farzana ubaid, karachi