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PAKISTAN CUISINE

Pudhina Gosht



INGREDIENTS
500 gm mutton/lamb-cubed and pricked
10-12 potatoes-small, whole, pricked
2 tsp garlic paste
1/4 cup raw papaya-grated
1 tbsp vinegar
1 tbsp oil
1 cup mint leaves
green chillies to taste
2 tsp cumin seeds-roasted and powdered
1 tsp garam masala
1 tsp black pepper powder
1 tsp salt or to taste
onions (sliced) and mint for garnish
METHOD
Marinate together, the mutton, potatoes, garlic, papaya, vinegar and oil, for 4-5 hours or overnight.

Grind to a paste, the mint and the green chillies.

Put oil in a dish and cook covered at HI for 1 minute. Lift the meat pieces and potatoes and add to the oil and mix well. Cook covered at HI for 5 minutes, stirring once.

Add the remainder of the marinade, ground paste, cumin, peppercorns and salt, and cook covered at 30% for 30 minutes, stirring twice. Stand for 5 minutes.

Lift out the meat pieces and thicken the gravy by cooking at HI.

Mix the meat and the gravy, cook covered at 30% for 5 minutes. Serve garnished with the onion and mint leaves.


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