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| Nalli gosht by Chef shireen anwer |
Nalli gosht:
Ingredients
- Mutton (raan ka) ½ kg with nalli
- Ghee ½ cup
- Onion 1 chopped
- Onion 1 sliced
- Cloves 2
- Cinnamon 1 stick
- Bay leaf 2
- Black cardamom grinded 1 tsp
- Coriander powder 2 tsp heaped
- Chili powder 2 tsp
- Turmeric ½ tsp
- Salt 2 tsp
- Ginger garlic paste 2 tbsp
- Yogurt 1 cup
- Flour 1 tsp
- Gram flour 2 tsp
- All spice 1 tsp
- Ghee 1 tbsp
- Saffron ¼ tsp
- Kewra water 1 tsp
- Lemon juice 1 tbsp
- Coriander leaves chopped 2 tbsp
- Crushed together
- Seeds of 3 green cardamom, mace 1 blade, and fennel seeds 1 tsp
Heat ghee in a pressure cooker add sliced onion, cinnamon sticks and bay leaf, fry over medium heat until onion light golden add mutton and fry for 10 minutes add chopped onion, grinned black cardamom, cloves, cook for 5 minutes, add coriander powder, chili powder, turmeric, ginger garlic paste and salt, fry well until oil comes on top. Add yogurt, and fry for another 10 minutes then add 2 cups of water, cover and cook for 15 minutes, till mutton nearly done. In a small saucepan heat 1 tbsp ghee and fry flour and gram flour on low flame till light golden add to it crushed spices, mix and remove add this mixture to the mutton with all spice powder, saffron, lemon juice, leave to cook covered for 15 minutes, lastly add kewra, serve hot with tandoori nan, garnish with coriander leaves.
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