Sumptuous Non-Veg Recipe

2021/02/04

Kashmiri dum gosht

Ingredients:

½ kg mutton, 1 tbsp poppy seeds, 6 almonds, salt to taste, 1 pod of garlic, ghee for frying, 1 tsp peppercorns, a small piece of ginger, 4 cardamoms, a small bunch of coriander leaves, 3 small sticks cinnamon, a small piece of green papaya, ½ tsp cumin seeds, 1 tsp turmeric powder

Method:

Chop mutton into medium size pieces. Roast poppy seeds and almonds, grind them to a paste. Grind the ginger and garlic together to a paste. Grind cardamom, pepper, papaya and coriander leaves with salt to taste together and grind the cinnamon and cumin seeds together. Wash the meat and pound it on a grinding stone to soften it for about 5 minutes.

Mix the ground paste of poppy seeds and almonds, ginger and garlic, cardamom, pepper, papaya and coriander leaves and cinnamon and cumin seeds together properly. Marinate all the meat pieces in this mixture for an hour.

Heat ghee in the pressure pan. Add the turmeric powder to the oil; add the meat pieces and sauté in the pressure pan for a few minutes. Add 2 cups of water and pressure cook for 10-12 minutes.

Hydrabadi masala mutton

Ingredients:

½ kg mutton, 2 onions, 1 ½ cups curd, ½ tsp turmeric powder, 1 ½ tsp garlic-ginger paste, 1 ½ tsp garam masala, ½ cup ghee, salt to taste

Method:

Cut meat into medium size pieces and wash. Slice onions. Add the turmeric to the curd and churn it.

Heat ghee in the pressure pan; add onions and sauté till brown. Add meat and cook till well browned. Keep stirring it constantly to make sure that the meat does not burn.

Stir and cook till ghee separates. Add salt and 1 ½ cups of water, pressure cook for about 10-12 minutes.

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