| |
| Ingredients |
| Mutton Leg Cut (01
inch cubes) - |
01 kg |
| Onion Sliced |
200 gm |
| Coriander leaves |
300 gm (chopped) |
| Oil |
150 ml |
| Curd |
100 gm |
| Ginger Garlic Paste |
50 gm |
| Green Chillie |
60 gm (08 Nos) |
| Salt To taste |
|
| Kasoori Mehti |
01 tablespoon |
| Cream |
02 tablespoon |
| Lime |
� No |
|
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|
Method |
Heat oil
in a handi and put mutton, ginger garlic paste, sliced onion and salt. Saute till mutton
is 3/4th done and onion are completely mashed.
Make a
paste out of coriander leaves and green chilly in a mixie by adding a little water. Add
this paste to the mutton along with beaten curd.
After the
mutton is 3/4th cooked, add little water and put the mutton on a slow fire till the gravy
becomes thick and the mutton is fully cooked. Finish the dhaniya gosht by adding garam
masala powder along with kasoori methi powder.
Garnish it with ginger juliennes.
It is best eaten with any Indian Bread.
|
| Courtesy
:-
Chef
Surinder Singh |
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here... |
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