Bhuna Gosht

Ingredients:
Mutton ½ Kg (Boiled)
Tomatoes 4-5
Green Chilli 3-4
Ginger garlic grated 2 Tablespoon
Cumin Seeds 1 Teaspoon
All spice powder 1Teaspoon
Lemon Juice 2 Tablespoon
Oil 5-6 Tablespoon
Salt to taste

Method:

• In a pot, heat oil, add ginger garlic, cumin seeds and fry.

• Add chopped tomatoes and cover to cook.

• When tomatoes become tender, add boiled meat and salt.fry.

• Keep adding meat stock and keep frying.

• Add chopped green chillies.

• Cover and keep on them for 5 minutes.

• Add lemon juice and dish out.

• Serve with chapatti and enjoy with your family.

Lauki Gosht

Ingredients:

Mutton ½ Kg
Gourd (Lauki) ½ Kg (Cut in cubes)
Onion 2 medium
Tomatoes 3-4
Red Chilli Powder ½ Teaspoon
Turmeric Powder ½ Teaspoon
Whole Spice Powder (Garam masala Powder) ½ Teaspoon
Coriander Powder (Dhanya Powder) 1 Tablespoon
Cumin Seeds (Zeera) 1 Teaspoon
Ginger garlic paste 1 Tablespoon
Oil ¾ Cup
Salt to taste

Method:

• In a pot, heat oil, add sliced onions and fry till golden brown.

• Add cumin seeds and meat, fry well.

• When the color of meat changes, add ginger garlic paste and a little water. Fry well.

• Add chopped tomatoes and fry well, when tomatoes become soft and oil appears then add red chilli powder, turmeric powder, coriander powder and salt, fry well.

• Then add about 2 cups of water, cover and cook on medium flame till the meat tenderizes. 

• Add gourd (cut in cubes).

• Cover and cook on low flame, when gourd becomes tender add whole spice powder and switch off the flame.

• Garnish with fresh coriander.

• Serve with chapatti and enjoy with your family.

Gobhi Gosht

Ingredients:

Cauliflower (Phool gobhi) 1 kg
Beef/Mutton 1 kg
Onion 1 Large
Tomatoes 3-4
Red chili powder 1½ Teaspoon
Turmeric powder ½ Teaspoon
Heing ¼ Teaspoon
Cumin seeds 1 Teaspoon
Garam masala powder 1 Teaspoon
Lemon juice 4 Tablespoon
Green chilies
Ginger garlic paste 2 Tablespoon
Oil ¾ Cup
Salt to taste

For Garnishing
Ginger Julienne
Fresh coriander
Mint leaves

Method:

• In a pot, heat oil, add onion, fry till golden brown

• Add cumin seeds, meat and ginger garlic paste and fry till the meat turns brown.

• Add red chili powder, turmeric powder and salt.

• Add a little water, fry well.

• Add chopped tomatoes, fry till the tomatoes are well mashed.

• Add about two glasses of water and let the meat gets tender.

• Once it’s tender and water dries, add cauliflower cut into small floret and fry.

• Add about 1 cup of water and put on low flame to cook.

• When oil appears and cauliflower is well mixed, add green chilies, lemon juice, heing and garam masala powder.

• Put on dum on low flame for about 5 minutes.

• Garnish with fresh coriander, mint leaves and ginger julienne.

         Serve with chapatti and rice.
         Serving 8