Kadai Gosht Hussainee
Here’s another yummy recipe from the Jiggs Kalra collection. Kadai Gosht Hussainee, a mild Kadai dish.
Kadai Gosht Hussainee
Source : Jiggs Kalra
Kadai Gosht Hussainee
Here's another yummy recipe from the Jiggs Kalra collection. Kadai Gosht Hussainee, a mild Kadai dish. Kadai Gosht Hussainee Source : Jiggs Kalra
Ingredients
- 450 gms Mutton Lamb /
- 450 gms Liver lamb of
- 1 cup Curd
- 1 teaspoon Chilli powder
- 1 teaspoon Coriander powder
- to taste Salt
- 1 - 1/4 cups onion Sliced
- 3 tablespoons Chopped ginger (I used paste)
- 4 - 1/2 teaspoons Chopped garlic (I used paste)
- 3 green chillies Finely chopped
- 1 - 3/4 teaspoons Cumin seeds
- 1 - 3/4 teaspoons Mustard seeds
- 2 - 1/2 teaspoons Coriander seeds
- 3 tablespoons Almond paste
- 3 tablespoons Cream
- 1 teaspoon Saffron
- 2 tablespoons Milk
- 1 teaspoon methi Kasoori
- 1/2 teaspoon cardamom Green powder
- 1 Capsicum diced
- 1 tomato small Chopped
- 2 tablespoons coriander leaves Chopped
Instructions
- Dissolve the saffron in warm milk and keep aside.
- Mix the almond paste with cream and keep aside.
- Whisk the curd with chilli powder, coriander powder and salt. Marinate the mutton pieces(not the liver) in the curd mixture for at least 30 minutes.
- Pound the coriander seeds in a mortar and pestle. Keep aside.
- heat oil in a pan and saute the sliced onion over medium heat till light brown. Add the ginger-garlic-green chillies and saute further till the onions turn golden brown.
- Add the cumin, mustard seeds followed by pounded coriander seeds. Stir for 15 seconds and add the marinated lamb. Add about 3 cups water. Cover and cook till the lamb pieces are 3/4th cooked.
- Add the liver pieces and simmer till the lamb is tender and the liquid has evaporated. Add the almond paste and bring to a boil. Reduce to medium heat and add the saffron, kasoori methi and cardamom powder and stir well.
- Add the sliced capsicum and chopped tomatoes and stir for about 3 minutes. Switch off heat. Transfer to a serving platter and garnish with chopped coriander leaves and serve hot with an Indian bread of your choice.
Notes
