Gosht Aloo Masala

A true Non-Vegertarian loves his red meat. Taste wise the chicken is a poor substitute. 

Medicos advise against the consumption of red meat after a particular age.

Foodies never follow this advice and the search for a good curry or kebab is always welcome.

My family is no different and we are all foodies. So every new experiment is anxiously awaited and I never fail them. Yesterday for a family gathering I made this recipe for the first time and it was appreciated.

This then I share with you and hope your friends and family enjoy it.

Ingredients:

• Mutton 1 kg.
• 2 potatoes cut into half and fried.
• 6 onions.
• 2 tomatoes.
• 2.tbsp coriander leaves, 3 green chillies, 1inch ginger, 1 whole garlic, and 1 onion from the above 6 to ground into a fine paste.
• 4 tbsp curds.
• 1 tsp haldi,.
• Garam masala: 1tsp coriander seeds, 1tsp cummin seeds, 1tsp fennel seeds, 1 inch cinnamon,4 cloves 2 badi elaichi, 2 green elaichi, 6 almonds, 6 cashew nuts, 1/2 tsp khus khus lightly roast and make a fine powder.
• 1tbsp red chilli powder.
• 1 tbsp kashmiri chilli powder.
• Salt to taste.
• 3 tbsp oil +2 tbsp ghee.
• Juice of 1 lime.
• 2 tbsp coriander leaves to garnish

Method:

• 2 onions slice and fry them to a golden brown color and make a paste.
• 3 onions chop fine.
• Apply haldi and curds to the meat and marinate for 30 mins.
• In a kadai heat 3tbsp oil and 2 tbsp ghee.
• When hot add the chopped onions and let them turn light brown.
• Add the onion green chilli ginger garlic onion paste and bhuno.
• Add 2 chopped tomatoes and stir fry till the oil separates.
• Add the marinated mutton and bhuno for a few mins till meat is browned.
• Add 1cup water and pressure cook till mutton is tender say 4 whistles.
• Cool and open the cooker.
• To this add the fried onion paste and potatoes and give 2 whistles.
• When cool open the lid and add salt, red chilli powder, kashmiri chilli powder and the garam masala.
• Let it boil for 5 mins.
• Add the lime juice and coriander leaves.
• Serve with Rotis, Rice or Pav.