Skip to main content

Tarewala Methi Mutton Gosht

TARIWALA METHI GOSHT
A typical UP style Mutton curry with semi thick gravy (Tariwala) flavoured with Kasuri Methi. Though the recipe required boneless mutton, I added a few bones to enhance the flavour.
Best eaten with long grain Rice or Roti

500gms Boneless Mutton
1large Onion finely sliced
2 medium Tomatoes Chopped finely
1½tsp Coriander Powder
1tsp Cumin Powder
½tsp Turmeric Powder
1½tsp Deghi Mirch
1tsp Ginger Paste
½tsp Garlic Paste
1½tsp Kasuri Methi
1 Bay Leaf
1" Cinnamon Stick
4 Green Cardamom
4 Cloves
4tbsp Mustard Oil
Salt to taste

Heat Oil, temper Bay Leaf, Cinnamon, Green Cardamom and Cloves.
Add in the Onion and fry till slightly browned. Now add in the Ginger Garlic Paste .
Sauté till well browned. Add about half a cup of Water and cook the Onions till mushyand starts to leave the Oil.
Tip in the Meat along with Tomato and Salt. Cook on low flame till all the moisture from the meat has been absorbed. Fry well till meat is browned.
One by one add all the Powdered Spices, stir. Add in Kasuri Methi and fry well.
Sprinkle Water in-between and fry till Oil starts to separate.
Add 1½cups of luke warm water, close lid and cook over low flame till meat is soft and done (40 minutes approx) .
Let the gravy be little runny, serve with Rice, Roti and Salad. 

Comments

Post a Comment

Popular posts from this blog

Dal Makhani – Oberoi Style

This recipe has been copied reproduced many many times across the internet. This is the original one, given to me personally by the Chefs at the Oberoi in Bangalore. Source : inspired by a great dal at the Oberoi in Bangalore Cuisine: Indian Prep time: 15 mins plus soaking time Cooking time: 1.5 hour Serves: 4 – 6 people, depending how you use it ingredients 150g whole urad dal (black lentils) 50g rajma (red kidney beans) 50g channa dal (Bengal gram dal, also Ok to use chickpeas/garbanzo beans) 10g ginger, peeled 2 – 3 garlic cloves 2 green chillies salt to taste for tadka 50g ghee 1 tspn cumin 2 – 3 garlic cloves pinch asafoetida powder 0.5 tspn fenugreek seed 100g tomato paste or puree to finish 100g butter 30 ml cream 0.5 tspn or more chilli powder 0.5 tspn garam masala method Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time. Chop the garlic, ginger an
Post a Comment
Read more

Crepes

    1 egg  1/3 cup whole wheat flour  1/3 cup milk  1/4 cup water   1/2 tsp vanilla extract  1/4 tsp salt  2 tbsp butter   After making batter let it rest for 20 minutes  
Post a Comment
Read more

Ricotta pancakes nyt cooking

 1 cup ricotta or cottage cheese 1 cup sour cream or plain yogurt 3 eggs, separated ½ teaspoon baking soda 1 cup all-purpose flour Dash salt 1 tablespoon sugar 2 tablespoons lemon juice 2 teaspoons grated lemon zest Butter or grapeseed or other neutral oil as needed Step 1 Beat together the ricotta or cottage cheese, sour cream or yogurt and egg yolks. Combine baking soda, flour, salt and sugar. Beat egg whites until fairly stiff but not dry. Step 2 Heat a griddle or large skillet over medium-low heat while you finish batter. Stir flour mixture into cheese mixture, blending well but not beating. Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat distinct in batter. Step 3 Add about 1 tablespoon butter or oil to griddle or skillet and coat surface. When it is hot, add batter by the heaping tablespoon, making sure to include some egg white in each spoonful. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and cook second side.
Post a Comment
Read more