Friday, 18 November 2016

HYDERABADI DUM GOSHT


Prep Time  :  4 - 5 hours
Cooking Time  : 35 mins
Serve : 2
INGREDIENTS
Mutton   -   500 gms
Sliced onion  -  2 - 3
Ginger garlic paste  -  1 tbsp
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Hung curd  -  2 tbsp
Chopped green chilly  -  2
Cinnamon  -  1 inch stick
Green cardamom  -  3 - 4
Cloves  -  3 - 4
Black pepper  -  3 - 4
Shahjeera/caraway seeds  -  a pinch
Black cardamom  -  1
Bay leaf  -  1
Kasuri methi  -  1 tbsp
Mint leaves  -  1 tbsp
Coriander leaves  -  1 tbsp
Salt  - to taste
Oil  -  1/2 cup
Clarified butter  -  2 tbsp

METHOD
Marinate mutton with coriander powder,red chilly powder,turmeric powder,ginger garlic paste,hung curd,green chill and salt.
Keep aside for 4 - 5 hours or over night.
Take a heavy bottom vessel.
Add 1/2 cup oil and 2 tbsp clarified butter
Add cardamom,cinnamon,cloves,black pepper,black cardamom,bay leaf,shah jeera and fry it.
Add sliced onion and fry till brown.
Add marinated mutton and fry with onion.
Add kasuri methi,mint leaves,coriander leaves and 2 tbsp water and mix well
Add little salt and 2 cup of water and cover it.
Cook for 20 - 25 mins till done.
Garnish with coriander leaves and serve.      
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