Kadhai gosht is an appetizing and filling delicacy. Go through the article, to learn the recipe for how to make karahi gosht.
Kadhai Gosht
Bakra Eid or Id ul-Zuha is one of the highly celebrated holy festivals among the Muslim community across the globe. The festival is observed on the 10th day of the twelfth month of the Islamic calendar, that is, Dhul Hijja and continues till the 12th day. It is observed at the end of the Hajj pilgrimage, wherein domestic animals are slaughtered and distributed among family, friends and the poor. A large number of traditional and customary savories are also made on this festive occasion. For those looking for a spicy and flavorful delicacy, kadhai gosht is just the right one for you. It is a meat preparation marinated in a thick curry paste and fried to get a thick, dry-like savory. A perfect dish for a special occasion, especially Bakra Eid! Read through the lines to know the recipe for making kadhai gosht.
How To Make Kadhai Gosht
Recipe 1
Ingredients
- 1 kg Mutton/ Lamb
- 5-6 medium Tomatoes
- 3-4 whole Green Chilies
- 2 tsp Ginger Paste
- 2 tsp Garlic Paste
- ½ tsp Red Chili Powder
- Salt (to taste)
- 1 tsp Black Pepper (freshly crushed)
- 2 tbsp Oil
Method
- Place the meat in a karahi on medium heat.
- Add garlic and ginger paste. Stir and fry till any excess water dries up.
- Add 3 glasses of water and mix gently.
- Cover the karahi and cook on medium heat till the meat turns tender.
- Add oil, salt, black pepper and red chili powder.
- Increase the stove flame to high and stir constantly to dry up the water.
- Add green chilies and tomatoes.
- Reduce the heat to low and cover the karahi. Cook for 5 to 10 minutes.
- Check whether the tomatoes have softened. If yes, stir and cook till the entire water dries up.
Recipe 2
Ingredients
- 500 g boneless Mutton/ Lamb (diced)
- 1 cup Yoghurt
- 2 tsp Garlic Paste
- 2 tsp Ginger Paste
- 2 tsp Lemon Juice
- 2 tsp Garam Masala
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 2 tsp Kasoori Methi
- ½ cup Tomato Puree
- 3 tbsp Oil
- 2 whole Red Chilies
- Salt (to taste)
- Ginger Juliennes (for garnishing)
- Green Coriander (chopped, for garnishing)
Method
- Combine together yogurt, garlic paste, ginger paste, salt, lemon juice and garam masala. Mix well.
- Dip the meat cubes in the marinade and leave them aside for about 2 hours.
- Heat oil in a kadhai.
- Add whole red chilies and fry.
- Add the meat cubes and cook for about 15 minutes.
- Add in tomato puree, red chili powder, cumin powder, coriander powder and kasoori methi.
- Reduce the heat to low and simmer for about 20 minutes till the meat turns tender.
- Sprinkle a pinch of garam masala.
- Garnish with ginger juliennes and chopped coriander.
