Seyal Kadai Gosht

Description

• Ethnicity - Punjabi, North Indian
• Type of meal - Party, Lunch, Dinner

Ingredients

• 750 grams meat Boneless
• 100 grams butter
• 5 medium sized onions
• 2 largesize tomatoes
• 1 inch ginger
• 1/2 bunch coriander leaves
• few sprigs of mint Leaves
• 2-3 Green Chillies
• 1teaspoon of Kasuri methi
• 8 small cardamoms
• 4 cloves
• jeera
• 2 Black Cardamoms [only seeds]
• 2 bay leaves
• 1 inch cinnamon

Procedures

1. Heat Kasuri methi on take for a minute and powder it with rolling pin or hands.
2. Take 100 grams butter heat it in a pressure cooker add all the spices from 1-6 as the stop spluttering add onions and ginger.
3. As it turns golden brown add the mutton, tomatoes fresh coriander and the powder masalas and 1/4 cup of hot water and allow it to simmer over slow flame for 25-30 minutes. keep stirring so that it does not stick to the bottom.
4. As the butter separates from the mutton and 1-1/4 glass of water and pressure cook it for 20 minutes or till the mutton is soft tender and juicy.
5. Take out mutton and gravy in a kadai or frying pan and keep it on a slow flame.
6. Take 1 cup of fresh curds and beat the curds till fine add this to the mutton add the powder kasuri methi and simmer it for 5 minutes.
7. Garnish with fresh mint leaves.
8. Serve hot with Roti or lachha parathas and Onion rings with mint chutney.