Gosht Handi Pasinda Recipe
Gosht Handi Pasinda Recipe
.Learn how to cook best and tasty Gosht Handi Pasinda. An easy way and tips how to
cook Gosht Handi Pasinda at home .Detail of ingredients of Gosht Handi
Pasinda and
instruction.
Ingredients
Lamb escallops (2"" ×
4"") 750 gm
Bay leaf (tej patta) 1
Black cardamoms 2
Black pepper powder 1/2 tsp
Cardamom powder 1/2 tsp
Cinnamon 1"" stick
Cloves 6
Cooking oil 1/2 cup
Coriander leaves, chopped 1 tsp
Garam masala 1 tsp
Garlic cloves 3 tbsp
Ginger 25 gm
Onions, sliced 1 cup
Poppy seeds 1 tbsp
Red chili powder 1 tsp
Yogurt 1 cup
Bay leaf (tej patta) 1
Black cardamoms 2
Black pepper powder 1/2 tsp
Cardamom powder 1/2 tsp
Cinnamon 1"" stick
Cloves 6
Cooking oil 1/2 cup
Coriander leaves, chopped 1 tsp
Garam masala 1 tsp
Garlic cloves 3 tbsp
Ginger 25 gm
Onions, sliced 1 cup
Poppy seeds 1 tbsp
Red chili powder 1 tsp
Yogurt 1 cup
Instructions
Heat oil in a kadhai
and sauté half the onions till golden brown.
Remove. Peel and chop the ginger and the garlic.
Mix with the browned and raw onions and poppy seeds and blend to a fine paste with 30 ml/2 tablespoons water.
Heat the oil left in the kadhai and crackle the black cardamoms, cinnamon, bay leaf and cloves.
Add blended paste and saute for 3 to 4 minutes.
Add yogurt and cook for 4 to 5 minutes.
Add the lamb pieces and cook for another 3-4 minutes till the fat surfaces.
Transfer to a casserole. Add 120 ml water. Sprinkle red chili powder, garam masala, cardamom powder and black pepper powder on top.
Cover and cook in a preheated oven at 275 ºF for 10 minutes.
Garnish with coriander, wipe the edges of the dish and serve with naan.
Remove. Peel and chop the ginger and the garlic.
Mix with the browned and raw onions and poppy seeds and blend to a fine paste with 30 ml/2 tablespoons water.
Heat the oil left in the kadhai and crackle the black cardamoms, cinnamon, bay leaf and cloves.
Add blended paste and saute for 3 to 4 minutes.
Add yogurt and cook for 4 to 5 minutes.
Add the lamb pieces and cook for another 3-4 minutes till the fat surfaces.
Transfer to a casserole. Add 120 ml water. Sprinkle red chili powder, garam masala, cardamom powder and black pepper powder on top.
Cover and cook in a preheated oven at 275 ºF for 10 minutes.
Garnish with coriander, wipe the edges of the dish and serve with naan.
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