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Mutton – ½ kg
Bay leaves – 2
Yogurt – 250g
Fried wheat flour – 2 tbsp
Black cumin seeds – 1 tsp
Red chilli powder – 2 tsp
Ginger garlic paste – 2 tsp
Garam masala powder – 1 tsp
Oil – 1 cup
Turmeric powder – ½ tsp
Coriander powder – 2 tsp
Salt – 1 tsp
Onion – 1
Fresh coriander
Green chillies
Ginger flaks – as required
METHOD:
Take a pot for matka gosht, if available if not then cook in pan. Put oil in pot along with sliced onion and fry for one minute, then add ginger garlic paste and fry until onion turns a light brown colour. Then add mutton and fry until meat’s colour changes to white. Then add coriander powder, red chilli powder, salt, turmeric powder and bay leaves. Fry for two minutes, then add yogurt and fry until water dries. Then add 2 cup hot water, cover and cook on low heat at least for 1 hour. Now add flour (dissolve in some water) and cook for 5 minutes on very low heat. Serve with the garnish of fresh coriander, green chilli, ginger flakes, garam masala powder and black cumin seeds.
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~Sani~, karachi