BALUCHI KADAHI GOSHT   BALUCHI KADAHI GOSHT INGREDIENTS ½ kg mutton 4 medium size tomatoes 2 tsp black pepper corn crushed 6-8 green chilies 1 tsp ginger paste, 1 tsp garlic paste   1 tsp home made garam masala 1 tsp red chilly powder 1” long 8-10 piece finely d\sliced ginger ½ cup oil ½ cup beaten yoghurt METHOD 1 Boil the tomatoes, peel the skin and cut into small pieces and keep aside. Boil the mutton with yoghurt, black pepper and red chilly till the mutton is semi cooked 2 Heat the oil in a pan, sauté the garlic and add the semi cooked mutton, add the tomato and green chilly, black pepper, red chilly powder and garam masala. 3 Cook for some time till the mutton is done and the gravy is of desired consistency. 4 Serve hot with Parantaha, Nan , and Rice.             

 BADAM PASEENDA GOST   ADAM PASEENDA GOST INGREDINTS ½ kg mutton !” long 8-10 pieces ginger finely chopped 6-8 garlic flakes finely chopped 3-4 green chilies ½ cup curd, 1 cup butter   2 onions finely sliced 1 tsp dhania, red chilly, jeera, turmeric powder 1 tsp black pepper, ½ nutmeg whole 1 tsp home made garam masala ¼ cup fresh cream 6 tsp badam ka paste (Almonds grinded to paste) 1 tsp paprika powder or red chilly flake METHOD 1 Wash mutton and keep aside Make a fine paste of curd, garlic flake, ginger and green chilies, and keep aside. Heat a pan, add butter with 2 tsp cooking oil, deep fry onions till golden brown, add mutton, cook for a while, add dhania jeera, red chilly powder and black pepper, cook for 10 minutes till the color of the mutton changes. 2 Now mix the paste and salt to taste, cook on simmer till the oil start getting separated. 3 Now mix the gram masala, fresh cream and badam past, cook for few minutes. 4 Add ...

  BLACK PEPPER MUTTON CURRY INGREDIENTS ½ kg mutton 1 medium onion finely chopped 2 tsp chilly powder 1 tsp coriander powder ½ tsp turmeric powder, ¼ tsp garam masala 2 medium tomatoes chopped 2 tsp lemon juice A bunch of coriander leaves finely chopped ¼ cup oil, 2 tbsp desi ghee   Salt to taste   FOR MASALA PASTE: 2 tbsp whole black pepper corns, 2 tsp ginger garlic paste, 1 pod cardamom, 2 cloves, 1x2” pieces of cinnamon stick, 1 medium onion, grinded to fine paste   METHOD 1 Heat oil in a pressure cooker and fry chopped onion till translucent, add masala paste and fry and cook till oil separates. 2 Add mutton, fry for few minutes, add dry masala powders and chopped tomatoes, cook for 5 minutes. 3 Add 1 cup of water and salt. Pressure cook till the mutton is tender, 4 Take lid off and check water content. Cook further till the gravy is of desired consistency 5 For sookha mutton, or dry mutton, let the gravy to dry, add desi ...

  KADAHI KALEJI   KADAHI KALEJI (LIVER OF A LAMB)   INGREDIENTS 2 onions finely chopped ½ cup bitten curd 1 tomato thinly sliced 4-6 green chilies finely crushed 1 tsp roasted cumin seed ½ tsp kasuri methi ½ cup cocking oil 1 tsp each of red chili powder, turmeric powder, dhania powder and black pepper 1 tsp whole crushed garam masala 2 tbsp lemon juice Salt to taste   PREPARATION Wash the kaleji; add little bit of lemon juice, and salt, leave aside for 15 minutes and the wash it again. This will remove any unwanted smell if any present in the kaleji. METHOD 1 Heat oil in a kadahi, a fry the onion till it is tendered, add ginger/garlic paste and cook for a while; now add turmeric, red chilly and dhania powder, cook for few minutes, add a little bit of water to be cocked smoothly on simmer. 2 Now add kaleji, tomato and cook for 10-15 minutes, till the kaleji is done, remove from the heat and let it be cooled, add bitten curd, c...

😊😊😊😊 KASHMIRI ROGAN JOSH INGREDIENTS 1 kg mutton lamb 1 tsp dry ginger, 1 tsp saunf (Aniseeds) 1 tsp sahi jeera, 6-8 garlic flakes 1 tsp black pepper, 1”x2 cinnamon stick 4-6 green cloves, 4-6 cloves 1 -2 bay leaves, 1 tsp saffron 1 cup yoghurt ¾ cup desi ghee or mustard oil A pinch of hing (Asafetida) PREPARATION Whisk the yoghurt and add saffron, keep aside, Grind all the ingredients and make smooth paste of it, keep aside. METHOD 1 Heat desi ghee or oil, sauté the hing, add mutton and the paste of the masala, cook on slow flame till the mutton is tender. 2 Add the saffron yoghurt, cook for a while till the yoghurt is dissolved and the gravy is of desired consistency. 3 Serve hot with Roti, Rice. Note: This recipe originally belongs to kasmiri cook book, it has been tried and with little modification it has been presented.    

  KEEMA - CHANA DAL CURRY KEEMA  -  CHANA DAL CURRY INGREDIENTS ½ kg mutton keema 1 cup chana dal 1 onion finely chopped 4-5 garlic flakes, 1 tsp turmeric powder 2 tsp red chilly powder, 1 tsp dhania powder 1 tsp ginger paste, 1 tsp garlic paste 1 tsp crushed black pepper corns ½ tsp jeera, ½ tsp garam masala ½ tsp green cardamom powder ½ tsp cinnamon powder, 2 bay leaves 2 tbsp beaten yoghurt, 3-4 green chilly chopped   ¼ cup mustard oil or any refined oil A bunch of coriander leaves finely chopped Salt to taste PREPARATION 1 Cook chana dal with turmeric powder and salt, the dal should be thick in consistency, take it out and keep aside 2 Wash keema, cook in a pan for few minutes with onion, garlic flakes and green chilly, let the keema be dried and all water be absorbed, remove it and keep aside. METHOD 1 Heat oil in a pan, add bay leaves and jeera, let it splutter, add ginger and garlic paste, sauté for few minutes 2 Add a...