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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

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