• Lahori Karahi Gosht
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INGREDIENTS


Lahori Karahi Gosht

Servings - 2 - 3

INGREDIENTS

Mutton - 730 grams

Salt - 1 teaspoon

Ginger paste - 1 teaspoon

Garlic paste - 1 teaspoon

Ghee - 35 milliliters

Bay leaf - 1

Onions - 170 grams

Tomato - 240 grams

Turmeric - 1/2 teaspoon

Salt - 1/2 teaspoon

Red chili - 1 teaspoon

Coriander powder - 1 teaspoon

Yogurt - 130 grams

Green chili - 1

Garam masala - 1 teaspoon

Coriander - 2 tablespoons

Ginger - for garnihsing

Coriander - for garnishing

PREPARATION

1. In a mixing bowl, add 730 grams lamb, 1 teaspoon salt, 1 teaspoon ginger paste, 1 teaspoon garlic paste and mix it well.

2. Marinate for 1 hour.

3. Heat 35 milliliters ghee in a skillet, add 1 bay leaf and stir well.

4. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.

5. Now, add the marinated mutton and mix it well.

6. Cover it with lid and cook for about 40 - 45 minutes on medium heat.

7. Open the lid and give it a nice stir.

8. Add 240 grams tomato and mix it well.

9. Cook until the tomatoes turns soft and pulpy.

10. Add 1/2 teaspoon turmeric and stir well.

11. Then, add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.

12. Now, add 130 grams yogurt and mix it well.

13. Cover it with lid and cook for about 15 - 20 minutes on medium heat.

14. Open the lid and give it a nice stir.

15. Add 1 green chili, 1 teaspoon garam masala and mix it well.

16. Add 2 tablespoons coriander and mix it well.

17. Remove it from heat.

18. Garnish with ginger and coriander.

19. Serve hot with prepared roghni naan.

Roghni Naan

Servings - 2 - 3

INGREDIENTS

Milk - 120 milliliters

Sugar - 1 tablespoon

Yeast - 1 tablespoon

All purpose flour - 400 grams

Salt - 1 teaspoon

Baking soda - 1/2 teaspoon

Curd - 90 grams

Egg - 1

Ghee - 50 grams

Milk powder - 2 tablespoons

Water - 50 milliliters

Poppy seeds - 1/2 teaspoons

Onion seeds - 1/2 teaspoon

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