Gosht Ke Sev,Crispy Shredded Meat

Method

Pressure cook the meat with salt, turmeric, ginger and garlic, in just enough water till the meat is cooked through. Uncover and dry up any excess water. Separate the meat into shreds with your fingers.

Heat oil, deep fry the shredded meat to a crisp golden brown. Remove excess oil by spreading the meat on a paper towel. Sprinkle with red chili powder and serve.

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Serves: 6 – 8

Ingredients

Boneless mutton (cut into 11/2″ to 2″ sized pieces) 1 KG
Turmeric powder 1/2 teaspoon
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Red chili powder 1 teaspoon
Oil for frying
Salt to taste

Marchwagan Korma

Red Hot Meat Curt

Method

Bring the water to the boil in a pan: add the meat. Mix well and then bring the water to the boil again. Remove the pan from the heat and drain the water. When the meat is cool, wash under cold running water. Keep aside.

In a pan. Add the blanched meat. Pure ghee. Salt, garlic, green cardamoms and cloves, mix well. Fry until the meat is light brown in color.

Add the red chili water, black cardamoms, turmeric powder, cinnamon sticks and dry ginger powder. Stir and bring the mixture to the boil. Lower the heat, cover the pan and cook until the meat is tender. Add some water, if necessary. Stir occasionally.

Add the cockscomb flower extract, black cumin seed and dry mint leaves. Mix well and let the mixture simmer for 3-4 minutes.

Serves: 6 – 8

Ingredients