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PAKISTAN CUISINE

KADAI GOSHT HUSSAINEE

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KADAI GOSHT HUSSAINEE
Ingredients
 
Mutton, ¾ inch pieces     500 grams
Yogurt, whisked             1 cup
Red chilli powder            1 teaspoon
Coriander powder           1 teaspoon
Salt                             to taste
Onions                         6 medium
Oil                               2 tablespoons
Ginger, chopped             3 inch piece
Garlic, chopped             10-12 cloves
Green chillies, slit and seeded     3
Cumin seeds                1¾ teaspoons
Mustard seeds             1¾ teaspoons
Coriander seeds, crushed    2½ teaspoons
Almond paste                    3 tablespoons
Cream                             3 tablespoons
Saffron                           a generous pinch
Warm milk                       2 tablespoons
Dried fenugreek leaves (kasuri methi), crushed 1 teaspoon
Green cardamom powder    ½ teaspoon
Green capsicum, seeded, 1 inch pieces  1 large
Tomato, 1 inch pieces     1 large
Fresh coriander leaves, chopped   2 tablespoons
 

Method
 
1.Mix yogurt with red chilli powder, coriander powder and salt. Marinate mutton pieces in this for at least thirty  minutes preferably in the refrigerator.

2.Slice four onions and chop the remaining into one-inch cubes.

3.Heat oil in a kadai and add sliced onions. Sauté over medium heat till light brown.

4.Add ginger, garlic and green chillies. Continue to sauté until onions become golden brown.

5.Add cumin seeds, mustard seeds and crushed coriander seeds. Stir for half a minute and add marinated mutton along  with the marinade.

6.Add four cups of water, bring to a boil, cover and simmer until the mutton is tender and water has evaporated.

7.Add almond paste dissolved in cream, bring to a boil and reduce to medium heat.

8.Add saffron dissolved in warm milk and stir. Sprinkle crushed kasuri methi and cardamom powder.Adjust seasoning.

9.Add onion cubes and green capsicum. Stir for two minutes. Add tomato and stir for a minute.

10.Serve hot garnished with coriander leaves.


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