Wednesday, 21 December 2016

Rara Gosht #sikandalouscuisine

This recipe is from The Dhabas of Amritsar - a wonderful cookbook which packs in history and recipes from iconic dhabas around Amritsar . Here is the recipe by legendary cook Bubbly.I cooked the recipe as is mostly and yes baked the dish nicely sealed for the last 30 minutes at 160C . This recipe came out spectacular .

1 Kg Mutton
250 Grams Keema.
4 Tablespoons Desi Ghee.
2 Tejpatta.
12 Cloves Garlic Crushed.
1" Ginger Crushed.
250 Grams Curd.
5 Onions Finely Chopped.
4 Tomatoes Chopped.
1.5 Teaspoon Red Chili Powder.
1/2 Teaspoon Jaiphal Powdered.
1 Cup Hara Dhania
Pounded Masala Powder:
15 Green Cardamon
5 Black Cardamon - I didn't use any.
15 Laung
2" Cinnamon .
15 Black Peppercorn.
2 Teaspoons Dhania Powder.

1.In hot ghee add tejputta and mutton , sear on high flame for 10 minutes , now add keema and cook another 5 minutes (I cooked 10 minutes till I got the color I wanted).
2.Lower flame , add ginger garlic , and after a minute add onions - cook another 5 minutes.
3.Next tip in pounded masala powder , cook 3-4 minutes.
4.Add tomatoes , red chile powder and cook another 3-4 minutes.
5.At this stage add curd , jaiphal and cook 10 minutes.By this time your mutton will be nearly tender and you add water as needed and cook for 20-25 minutes.At this stage my dish went into the oven for 30 minutes.
6.Lastly when cooked add in hara dhania . The taste of this dish was amazing... Lip smacking delicious !

Atul Sikand
Director, Asian Hawkers Market Pvt. Ltd.​#asianhawkersmarket
Administrator & Owner Sikandalous Cuisine
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