Sukha Gosht

Name: Sukha Gosht
Total time: 2400 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1/2 kg Mutton; 1 tsp Salt; 2 tsp Ginger garlic paste; 1 tbsp Red Chilli powder; 1 tsp Cumin powder; 1/2 tsp Garam Masala; 1/4 tsp Turmeric powder; 1/2 cup Hung Curd; 1 small bunch Coriander Leaves finely chopped; 3 tbsp Oil; 1/4 tsp Cubeb Pepper or Tailed Pepper powder; 2 Onions shallow fried and made into a paste; 10 Almonds paste; 2 Green Chillies finely chopped; 1 Spring Curry Leaves

ZMA @zesty5

#week2of5
It's an amazing preparation with Mutton and Beef both that is loved by all the non-veg lovers across the Country. This speciality dish is a bit on the dry side but very juicy and succulent extravaganza. Hung Curd can be added if desired but it can definitely be done without it too. If desired, juice of a small Lemon can be squeezed on top just before serving. This can be served with both Rice and any Indian Bread of your choice and liking. With Rice, you need some variety of Dal or any side dish from the City of Nawabs that I have shared. Basically because it is a semi dry one.
Happy Cooking Everyone!

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Ingredients

35-40 minutes

5-6 servings

1/2 kgMutton
1 tspSalt
2 tspGinger garlic paste
1 tbspRed Chilli powder
1 tspCumin powder
1/2 tspGaram Masala
1/4 tspTurmeric powder
1/2 cupHung Curd
1small bunch Coriander Leaves finely chopped
3 tbspOil
1/4 tspCubeb Pepper or Tailed Pepper powder
2Onions shallow fried and made into a paste
10Almonds paste
2Green Chillies finely chopped
1Spring Curry Leaves

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Steps

35-40 minutes

1

Wash and clean Mutton Bone-in thoroughly. Add all the powdered spices and Hung Curd to it and leave this marinated meat on the kitchen counter for an hour or better still overnight to let the flavours infuse well.
2

Shallow fry Onions and chopped Green Chillies in a teaspoon of Oil for a few minutes until translucent and then make a paste out of it along with soaked and de skinned Almonds.
3

Next day, heat Oil in a Pressure Cooker and add Curry Leaves at first with Almond and Onion paste to it. Fry for about 5 minutes on a low heat until a nice aroma emanates in the kitchen. Add the marinated meat now. Mix well and pressure cook for just a few whistles. As the meat is well marinated for the whole night, it's easily tender and fully done in no time at all. Add water to the cooker accordingly, not too much.
4

Let the pressure settle down before opening the lid and then saute it well for a few more minutes until it's aromat and flavourful. This is a dry meat preparation. So it would be done in no time at all. Serve with any Indian Bread of your choice.

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Cooksnaps

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ZMA @zesty5

on May 31, 2020 17:26

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.