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Bhindi Gosht Recipe 2

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Ingerdients:

1. Clarified butter 1/2 cup (or) oil

2. Onion 1 large (finely sliced)

3. Ginger & garlic paste 2 tbsp

4. Mutton 1 kg

5. Coriander seeds 1 tbsp

6. Cumin seeds 1 tsp

7. Turmeric 1 tsp

8. Red chilli powder 1 & 1/2 tsp

9. Salt 1 & 1/2 tsp

10. Cumin powder 1 tbsp

11. Coriander powder 1 & 1/2 tbsp

12. Paprika powder 1 & 1/2 tsp

13. Tomatoes 3 large (sliced)

14. Okra 1 kg (cut in pieces)

15. Onions 1 kg (sliced)

16. Garlic 1 bulb (sliced)

17. Green chilli 4 (chopped)

18. Tomato 1 medium (sliced)

19. Coriander seeds 1 & 1/2 tsp

20. Cumin seeds 1 & 1/2 tsp

21. Garam masala powder 1 tsp

22. Bullet green chilli 6

23. Coriander leaves 1 bunch

Recipe:

1. Heat oil in a pan and add finely sliced onions. Fry on high flame until they turn brown.

2. Add ginger & garlic paste and fry for 3 to 4 minutes.

3. Add mutton and fry on high flame until it changes color.

4. Add coriander seeds, cumin seeds, red chilli powder, turmeric, salt, coriander powder, cumin powder, and paprika powder. Mix well and cook on high flame for 6 to 7 minutes.

5. Add sliced tomatoes and cook on high flame until the tomatoes reduce.

6. Add 1 & 1/2 glass of water, mix, cover, and cook on low to medium flame until the mutton is tender and the oil separates.

7. In another pan, heat oil and fry the okra until it changes color. Once fried, keep aside.

8. In a separate pan, heat 1/3 cup of oil and fry the sliced onions until they get soft.

9. Transfer the fried okra and onions into the cooked meat. Add chopped green chilli, sliced garlic, sliced tomato, coriander seeds, cumin seeds, garam masala powder, and bullet green chilli. Mix well, top with coriander leaves, and simmer on low flame for 10 minutes.

10. Serve hot with roti and sweet lassi.

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