KASHMIRI GOSHT

Ingredients:

Mutton- 1 Kg
Onions- 3 chopped
Oil- 1/2 cup
Yogurt- 1cup
Coriander Leaves- 1 Tspn finely chopped
Badishep (Suaph) powder- 2 Tspn
Butter- 1 Tbspn
Turmeric powder- 1/2 Tspn
Salt- 1 Tspn or as per your taste
Almond- 6 to 8 soaked in water for 1 h and cut into thin slices
Kashmiri Chili powder- 3 Tbspn
Peprika Powder- 2 Tspn
Red Chili Powder- 1 or more Tspn
Cumin powder- 1 Tspn
Coriander Powder – 2 Tspn
Black Cumin (shahi jeera)-1 Tspn
Ginger/Garlic paste- 1 Tbspn each
Cloves- 6pcs
Cinnamon- 2 big pcs
Black pepper whole- 10
Cardamom big- 2pcs


Wash the meat drain well & add salt and set a side. In yogurt, add the Kashmiri chili, paprika powder & Red chili powder.
Mix well and add the coriander powder, cumin powder, shahi jeera powder, saunf powder, turmeric powder and the salt.
Add this curd mix with mutton & mix well and marinate for 2 hr in the fridge.


In a pan, add 1 cup of oil and when hot add whole pepper, cinnamon, cloves, black cumin, cardamom. Add the chopped onions and fry till light brown.
Now add the ginger/garlic paste & fry till the rawness of ginger garlic disappears. Now add the marinated meat onto this. Mix well.
Add 2 cups of water and cook for 45 mnts or more.


In another pan, add the butter and fry the almonds until they turn brown.
Add this onto the mutton and mix well.
Garnish with chopped coriander leaves.
To prepare this dish quicker, you may use the pressure cooker.


Reciepe adapted from “Gori Ka Kitchen”