Aloo Gosht - Lamb meat and Potato Curry
Ingredients:
Canola Oil - 1/2 cup
Yellow Onions - 3, large, finely chopped
Lamb/Veal Meat - 300 gms, washed, cubed and drained
Yogurt/Dahi - 2 cups, lightly whisked
Salt - as per taste
Red Chilli powder - 3 tsp
Lemon Juice - 2 tbsp
Green Beans/Binees Ki Phalli - 20 to 30 ,fresh, each sliced at an angle into 3 pieces
Potato/Aloo - 2, medium, peeled and quarted
Dried Fenugreek leaves/Kasuri Methi - 1 tbsp
Garam masala - 2 tsp
Method:
In a medium sized pressure-cooker at medium heat, pour oil and as soon as it gets warm add the finely chopped onions and let them fry till they are nicely browned. Keep stirring them frequently.
Add the cubed meat and let it cook along the onions for 4-5 minutes. Pour in the whisked yogurt and salt and mix well. Let it cook for 5 minutes.
Close the lid of the pressure cooker and let it cook till the meat is tender. Keep an eye on it.
During this time, in a seperate frying pan, pour little oil and stir fry the french beans and the quartered potatoes seperately for 5-8 minutes each. Drain and keep aside.
Add red chilli powder, lemon juice, Kasuri methi, Biryani Garam Masala, quartered potatoes and water (around 5 cups or according to your wish as per the consistency of the gravy you desire) and let it cook till the oil has seperated and the potatoes are soft and nicely done. Serve hot.
Ingredients:
Canola Oil - 1/2 cup
Yellow Onions - 3, large, finely chopped
Lamb/Veal Meat - 300 gms, washed, cubed and drained
Yogurt/Dahi - 2 cups, lightly whisked
Salt - as per taste
Red Chilli powder - 3 tsp
Lemon Juice - 2 tbsp
Green Beans/Binees Ki Phalli - 20 to 30 ,fresh, each sliced at an angle into 3 pieces
Potato/Aloo - 2, medium, peeled and quarted
Dried Fenugreek leaves/Kasuri Methi - 1 tbsp
Garam masala - 2 tsp
Method:
In a medium sized pressure-cooker at medium heat, pour oil and as soon as it gets warm add the finely chopped onions and let them fry till they are nicely browned. Keep stirring them frequently.
Add the cubed meat and let it cook along the onions for 4-5 minutes. Pour in the whisked yogurt and salt and mix well. Let it cook for 5 minutes.
Close the lid of the pressure cooker and let it cook till the meat is tender. Keep an eye on it.
During this time, in a seperate frying pan, pour little oil and stir fry the french beans and the quartered potatoes seperately for 5-8 minutes each. Drain and keep aside.
Add red chilli powder, lemon juice, Kasuri methi, Biryani Garam Masala, quartered potatoes and water (around 5 cups or according to your wish as per the consistency of the gravy you desire) and let it cook till the oil has seperated and the potatoes are soft and nicely done. Serve hot.
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