Wednesday, 3 April 2013

Kadaai lasuni gosht

    Garlic is known for its antioxidant properties,  it also has capacity to stabilize blood pressure, cholestrol and cancer.  So, using lots of garlic does help to build your immune system, especially in your sunday brunch!!  Here I used garlic with mutton, I really liked the flavour of both resulting in tasty hybrid.

Ingredients required

To temper
  • 1 tsp shahjeera
  • 10-12 garlic pods thinly sliced
  • 3-4 whole red chillies
  • Handful of curry leaves
To be pressure cooked
  • 350  gm mutton
  • 1 cup finely chopped onion
  • 1 cup finely chopped tomato
  • 2 slit green chillies
  • 1/2 tsp haldi/turmeric powder
  • 1 cup water

  • 1/2 cup finely chopped onions
  • 11/2 tsp Everest meat masala/any other meat masala
  • Salt, to adjust


Pressure cook mutton with all other pressure cooking ingredients and cook till mutton are partially done.

Heat 6 tsp oil in kadaai/deep bottomed vessel.  Add jeera/cumin seeds let it crackle.  Add curry leaves and red chilly, garlic pieces.  When everything is mixed, add onions and saute till they turn pink.

Now, add mutton stock, and gosht masala.  Simmer the flame till stock is reduced by half.  

Now add in mutton and cook till mutton is done, serve hot with roti/chapathi/rice 


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