Tindy Gosht

Name: Tindy Gosht
Total time: 2700 s
Yield: 6.7 serving
Cuisine: Pakistani
Ingredients: 1 Kg. Mutton /beef; 1/2 Kg Tinday peeled and cut into half; 1/4 tsp. turmeric (Haldi) powder; 1 tsp. chilli powder • 3; tbs. Coriander powder; 2-3 medium onion –chopped or slIced; 1/2 cup Oil; 1 tbs Ginger paste; 1 tsp Garlic (Lehsan) paste; 1 tsp Garam masala powder; 6-8 Cloves; 6-8 black pepper (Kali mirch; 2 black Cardamom (Bari Elaichi); 1-1 1/2 tsp Salt (according to taste); 1/2 cup fresh mint (Podina)

Ñôôri Màlîk @cook_16764838

islamabad

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Ñôôri Màlîk @cook_16764838

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Ingredients

45 min

6.7 serving

1 Kg.Mutton /beef
1/2 KgTinday peeled and cut into half
1/4 tsp.turmeric (Haldi) powder
1 tsp.chilli powder • 3
tbs.Coriander powder
2-3medium onion –chopped or slIced
1/2 cupOil
1 tbsGinger paste
1 tspGarlic (Lehsan) paste
1 tspGaram masala powder
6-8Cloves
6-8black pepper (Kali mirch
2black Cardamom (Bari Elaichi)
1-1 1/2 tspSalt (according to taste)
1/2 cupfresh mint (Podina)

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Steps

45 min

1

Fry the onion in oil till brown. Remove the onion and grind.
2

Add Haldi, Dhaniya, Mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
3

Add mutton and ground onion and cook till water dries again.
4

Add 3 to 4 glasses of water cover and cook till the meat tenderizes.
5

When meat is almost done add Tinday and cook till the Tinday are cooked and the required gravy is left. Cook throughout on low heat.
6

Garnish with fresh mint (Podina) leaves.
7

. Serve with naan.or chapati
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