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| Karhai daal gosht by Chef shireen anwer |
Karhai daal gosht:
Ingredients
Mutton ½ kg boiled till tender
Split Bengal gram 2 cups
Oil ½ cup
Onion 2 sliced
Ginger garlic paste 1 tbsp heaped
Chili powder 1 tbsp heaped
All spice 1 tsp
Cloves 6
Cinnamon 2 sticks
Black cardamom 2
Coriander seeds 1 tbsp heaped
Turmeric ½ tsp
Tomatoes 4 chopped
Green chilies 4
Coriander leaves 2 tbsp chopped
Black pepper seeds half tsp
Ginger garlic paste 1 tbsp heaped
Chili powder 1 tbsp heaped
All spice 1 tsp
Cloves 6
Cinnamon 2 sticks
Black cardamom 2
Coriander seeds 1 tbsp heaped
Turmeric ½ tsp
Tomatoes 4 chopped
Green chilies 4
Coriander leaves 2 tbsp chopped
Black pepper seeds half tsp
Method
1. Dry roast cloves, cinnamon, coriander seeds and black pepper seeds and grind to a coarse powder
2. Boil mutton in 2 cups water till nearly done and boil split Bengal gram separately until just tender.
3. Heat ½ cup oil in a karhai fry the onions till they turn light golden.
4. Add ginger garlic paste, fry for 1 minute. Add chopped tomatoes, chili powder, salt, turmeric, and fry for 5 minutes.
5. Add in mutton with 1 cup water, allow the mutton to cook until fully tender.
6. Add in all spice, roasted and ground masala, boiled lentils, coriander leaves green chilies, leave it to simmer for 5 minutes, serve with paratha or chapati.
1. Dry roast cloves, cinnamon, coriander seeds and black pepper seeds and grind to a coarse powder
2. Boil mutton in 2 cups water till nearly done and boil split Bengal gram separately until just tender.
3. Heat ½ cup oil in a karhai fry the onions till they turn light golden.
4. Add ginger garlic paste, fry for 1 minute. Add chopped tomatoes, chili powder, salt, turmeric, and fry for 5 minutes.
5. Add in mutton with 1 cup water, allow the mutton to cook until fully tender.
6. Add in all spice, roasted and ground masala, boiled lentils, coriander leaves green chilies, leave it to simmer for 5 minutes, serve with paratha or chapati.
