DUM NALLI KA GOSHT
CLOUR: Orange red
GARNISH: Fried Basil, Sun dried ginger and coriander leaves
PORTION: 5 portions
S.NO
|
INGREDIENTS
|
QTY
|
Unit
|
1
|
Mutton with marrow bones
|
600
|
gm
|
2
|
Ginger and garlic paste
|
80
|
ml
|
3
|
Onion
|
100
|
gm
|
4
|
Red chili powder
|
25
|
ml
|
5
|
Turmeric
|
10
|
ml
|
6
|
Yogurt
|
80
|
ml
|
7
|
Green cardamom
|
10
|
gm
|
8
|
Aniseed
|
5
|
gm
|
9
|
Nutmeg
|
5
|
ml
|
10
|
Green chilies
|
03-Apr
|
no’s
|
11
|
Coriander leaves
|
half
|
bunch
|
12
|
Ghee
|
75
|
ml
|
13
|
salt
|
to taste
| |
14
|
Gram flour
|
50
|
gm
|
METHOD:
* Heat ghee in a frying pan on medium flame for 1 minute, add gram flour and sauté for 2 to 3 minutes add 4 tablespoon water and mix it well.
* Grind together green cardamom, aniseed and nutmeg.
* Now finely slice half of the onion and other half chop.
* Heat ghee in a pan, add onion slices in to it, and then add ginger garlic paste, mutton and chopped onion and sauté for around 5 minutes in a medium flame.
* Then add salt, red chili powder and turmeric, sauté for around 5 minutes.
* Add beaten yogurt, mix well, Cover and cook for 20-25 minutes until meat is half tender.
* Add flour paste and crushed dry spices, and then simmer on low heat for around 15 minutes.
* When meat is completely tender, sprinkle spices and dish out to serve.
