Shaljam Gosht - شلجم گوشت
Fry: 2 MEDIUM ONIONS CHOPPED in
2 TABLESPOONS OF CLARIFIED BUTTER until reddish brown
add: 2 TABLESPOON CORIANDER POWDER
2 TABLESPOON RED CHILI PODER
1 LEVEL TEASPOON TURMERIC POWDER
1 TABLESPOON GARLIC PASTE
1 TABLESPOON GINGER PASTE
SALT to taste; when turmeric odor has gone then add:
1/2 KILO MUTTON CUT SMALL-MEDIUM
4 CUPS WATER and let it cook on low to medium flame; while this is going on take
1/2 KILO TURNIP, peel it and cut it to size of meat and fry it in
CLARIFIED BUTTER until turnip acquires a pinkish hue (do NOT overcook) and remove from stove -- check on the meat dish for meat to have tenderized, when tender then reduce further while stirring until aroma arises and color turns reddish now add the turnips and enough boiled water for turnips to soften; ideally the curry should be thickish but it's upto you - add boiled water if needed. Garnish with chopped dill or chopped coriander.
Fry: 2 MEDIUM ONIONS CHOPPED in
2 TABLESPOONS OF CLARIFIED BUTTER until reddish brown
add: 2 TABLESPOON CORIANDER POWDER
2 TABLESPOON RED CHILI PODER
1 LEVEL TEASPOON TURMERIC POWDER
1 TABLESPOON GARLIC PASTE
1 TABLESPOON GINGER PASTE
SALT to taste; when turmeric odor has gone then add:
1/2 KILO MUTTON CUT SMALL-MEDIUM
4 CUPS WATER and let it cook on low to medium flame; while this is going on take
1/2 KILO TURNIP, peel it and cut it to size of meat and fry it in
CLARIFIED BUTTER until turnip acquires a pinkish hue (do NOT overcook) and remove from stove -- check on the meat dish for meat to have tenderized, when tender then reduce further while stirring until aroma arises and color turns reddish now add the turnips and enough boiled water for turnips to soften; ideally the curry should be thickish but it's upto you - add boiled water if needed. Garnish with chopped dill or chopped coriander.
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