Friday, 17 July 2015

Adrak Methi Gosht


500 Grams Mutton.
1 Teaspoon Kasoori Methi
1 Teaspoon Freshly Ground Black Pepper.
1 Tablespoon Thick Ginger Paste.
2 Tablespoons Thick Curd.
Cling wrap and marinate mutton in the above for a couple of hours - mine stayed overnight in the fridge.
2 Tablespoons Thinly Sliced Ginger.
1 Onion - Slice , fry till brown , and make paste.
1 &1/2  Tablespoons Kasoori Methi.
Whole Chilies
Salt
1 Large Potato - Cut into eight pieces and deep fry - seta aside . Using potato is optional
4 Tablespoons Ghee
1. Heat ghee , add mutton and whole chilies , sear till medium brown cooking for about 10 minutes .
2. Add onion paste and sliced ginger , and salt - cook covered over low till almost done . Sprinkle water as needed.
3. When done add kasoori methi and potato if using - cook over high for 3-4 minutes adding a bit of water to get the desired consistency .Take off the flame , allow dish to sit 10 minutes , then taste and adjust flavors.
Kasoori methi and ginger work beautifully here , delicately and aromatically flavoring the dish . You get to taste the mutton too for a change , as it's not in a heavily spiced gravy .

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