Monday, 2 March 2015

Palak Gosht


A very simple and rustic recipe with delicious results .
1 Kg Mutton - Cube and marinate in :
1.5 Tablespoons of Ginger Paste.
1.5 Tablespoon Garlic Paste.
2 Large Onions - Chop and fried till brown in Ghee.
Marinate the mutton in the above for 6-24 hours , I kept it overnight sealed in a container.
400 Grams Ghee - more is better !
2" Cinnamon Stick.
6 Green Cardamon.
8-10 Black Peppercorn
2 Black Ilachi
6-8 Cloves Laung
In 400 Grams ( same ghee used to fry onions ) ghee saute the above spice till aromatic , take out the spice , cool and powder to use late when you add in the palak / spinach .
6 Tomatoes Pureed.
1.5 Tablespoons Ginger Paste.
1.5 Tablespoons Garlic Paste.
Salt.
Chil1 Powder
2 Kgs Palak / Spinach - washed and minced fine - We don't puree palak in this recipe.
Reheat the ghee , it would be nicely infused by spice and onions you fried .Add Marinated mutton and cook to sear over high heat for about 10 minutes , then tip in tomato puree , ginger and garlic paste ,  and bhuno  for 10-12 minutes till ghee separates , add salt , red chili powder and reduce heat , cooking covered till 90% done .
At this stage I transfer the mutton to the biggest wok /patila  increase heat to max , add palak and the powdered wholes spices and cook over high heat till palak is fully cooked and the water it releases evaporates .That's when you get to see delicious ghee float on the top ! Give it a final bhuno , allow the dish to rest , taste and go for it !


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