Kunna Gosht



Ingredients:

Meat, cut in big pieces, 1 kg
Ginger-garlic paste 2 tbsp
Salt to taste
Onions, medium sized, 2, sliced
Red chilli powder, 2 tbsp
Turmeric powder, 1 tsp
Yoghurt, 1 cup
Whole garam masala 2 tbsp
Black cardamom 2-3
Caraway seed (kaala zeera), 2 tsp
Wheat flour 1 cup
Oil 3/4 cup

Method:

In a pot heat oil and add whole garam masala. When it pops, add onions and stir fry till golden. Add ginger-garlic paste and fry for another minute. Now add the meat and fry till the oil separates.

Dissolve the wheat flour in a cup of water. Now take a bowl and mix in yoghurt, salt, red chilli powder, turmeric, cardamom and caraway seeds and pout it on the meat. Now add the flour paste and mix well. Add 4-6 cups of water, and let it simmer on low heat till the meat is fully tender. Garnish with julienne ginger.

6 comments:

  1. SA Rawther Spices is the largest processor and exporter of black pepper and dry ginger in India, apart from having a good track record in the international trade of coffee, turmeric, cloves, chillies, nutmeg and other products.

    CHILLIES
    Botanical names: Capsicum Annum
    Family name: Solanaceae
    A member of the Capsicum family, there are over 200 different varieties of chillies in the world. Having a mild to strong hot taste it is used in almost every cuisine-Indian, Chinese, Mexican, Japanese. Chillies have two characteristics, one their colour because of the pigment called Capsanthin in it and two the biting pungency because of Capsaicin, on the basis of which the varieties differ and so its demand.

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    ReplyDelete
  2. I loved the first sight of this Kunna gosht but i have a question...
    I bought this "matti ki handi" twice but it cracks when i heat it.Kindly advise how to use and any specifications to buy?

    ReplyDelete
  3. When you get the Handi, first wash it thoroughly, then fill it with water and put it on heat and let the water boil for some while. Then, after an hour, throw away the water, wash again and then use.

    ReplyDelete
  4. I prepared this dish n it came out too. Thickness sticky as the flour quantity was more.

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  5. For all those of my friends who want to know how to use a matti ki handi. Wash it out with water and put to boil so that the water helps to get rid of the matti taste.Then, Remove the water and put The handi out in the sun so that It is "baked". When it is completely dry, just add a tablespoon full of oil inside the handi and heat again to make a tempering layer.
    Your handi is now ready to put on the flame. Always cook on low or medium heat. I normally use a tava below it, when I am making rahda gosht or dum pukths.
    I hope this promotes healthy eating in Our lands!
    God bless.

    ReplyDelete
  6. Real kunna gosht has to be made with desi ghee accompanied with slices of nimbu and kaccha pyaz and hari mirch with dhania sprinkled before serving. grin.

    ReplyDelete

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