Wednesday, April 28, 2010

Gosht ka salan



Ingredients:

1/2 kg Bone/boneless Lamb/Beef -Meat
2 Onions (finely chopped)

1 tbsp Ginger paste & Garlic paste
2 tbsp Red chilli powder
1/4 tbsp Turmeric powder
1 Gram masala powder
1 tbsp Lemon juice (optional)
Salt to taste
5 tbsp Oil
3 tbsp, finely chopped Coriander leaves
3 tbsp, finely chopped Mint leaves

Method

Clean and wash the mutton pieces, add oil, ginger and garlic paste,onion, red chilli powder, turmeric powder & mix well,pressure cook the mixture for 3/4 whistles without adding too much of water,until the meat is tender.

After the mutton mixture is tender,Add little water,lemon and garam masala powder stir it.
Then leave it for low heat till the thin layer of oil appears on the bottom surface and cover the pan leave till the garvy is thick,stir every 5 minutes.

Add salt to taste,Do not cook on a high heat,simmer heat and add the coriander leaves & mint leaves cover.
Remove from the heat.
Serve hot with khatti-dal,Parathas..

 

16 comments:

  1. You too have a wonderful blog. Lots of mouthwatering hyderabadi recipes...especially the biriyani looks awesome !!! Nice to meet you. Happy blogging :)

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  2. This sounds very interesting..simple and delicious. I will try this with chapathis. Thanks for sharing.

    Also thanks for joining in..I am following you, so can learn more from you..

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  3. New to your blog too. The curry looks divine!I am feeling hunger pangs just looking at it!
    I love "Certain" Andhra Food like this curry and the dum biryani, "Almost" all Andhra movies and "Definitely" crazy for Ram Charan Teja. Lol.
    -Cool Lassie
    http://pangravykadaicurry.blogspot.com

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  4. Dear Roha - Thank You for the lovely comment you left on my blog. You have the most wonderful food on yours - I could eat your food every day till I am as big as a house...wonderful khana that is making my mouth water!

    Ciao, Devaki @ weavethousandflavors

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  5. my husband is big lamb lover, hed relish this!

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  6. This is my hubby's fav....got to try sometimes..

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  7. JazakAllah Khair(Thanks)...Everyone for sweet and lovely comments ;)

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  8. ça me parait très goûteux et savoureux, j'aime beaucoup
    bonne soirée

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  9. Waalaikum asalam... thanks for visiting my blog...I am happy that led me to finding urs... u have such a great collection of Hyderabadi dishes... what a find... following u now...

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  10. walaikum as salam.You have a great space here with authentic hyderabadi dished.I'm drooling here looking at the snaps u'v posted.Great going.

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  11. The guildeline for making Hyderbadi recipes is very nice and easily understandable by everyone its Amazing. There are lots of Hyderbadi Recipes in Indianrecipes.co.in

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  12. Nice recipe, this is really yummy. There is nothing to argue about. Keep posting stuff like this i really like it. thank you for sharing this recipe..

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  13. Hello Roha,
    As Salam alaikum,

    Many thanks for this recipe. Can you please tell what changes we have to make if we are using 1 kg. meat instead of the 1/2 kg. in your recipe. Thanks.

    Khuda Haafiz,
    syed.

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  14. walikamsalam syed,

    Jazak Allah well you only need to add extra 1 onion + 1tbsp Ginger & Garlic paste & if you want little bit spicy you can add 1/2 tbsp red chili powder and 1/2 Gram masala :)

    Sorry for late reply..

    Salamwalikam.

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  15. Wow! Look's so simple but awesome recipe! But if I use meat with bones alter the taste too much? I mean, is it traditionally meant to be made with boneless meat?

    Regards,
    Sid

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