Namak Gosht | Ayesha’s Kitchen

Namak gosht is entrely a Pakistani delicacy which isn’t so well-known however individuals who learn about it, adore it,…. it’s cooked with inexperienced chilli paste and black pepper with out tomatoes and purple chilli powder, attempt it, adore it and remark it …

Ayesha’s Kitchen

Components:

  • 3 tbspns inexperienced papaya paste
  • 1 kg goat meat
  • 2 giant onions
  • 1 tbspn garam masala
  • 1 tspn coriander powder
  • 4 inexperienced chillies (crushed)
  • 4 inexperienced chillies julienne
  • Some chopped cilantro leaves
  • 1 tspn mint paste
  • 1 cup oil
  • 1tspn nigella seed powder
  • 1 tbspn cracked black pepper
  • Some entire garam masala (1 cardamom, a pinch of fenugreek seeds, 2 cloves, an enormous piece of cinnamon stick, few cumin seeds)’
  • 1tspn ginger paste
  • Some ginger julienne (for garnish)
  • Some salt
  • 2 cups yogurt
  • 1 tspn turmeric

Process:

IF COOKING MEAT DRECTLY IN MASALA

-Marinate the meat with papaya paste if you will prepare dinner the meat straight in masala.

-Warmth oil in a pan and fry onions, ginger paste and entire garam masala in it for five minutes. Now add marinated goat meat and fry for five – 6 minutes till the meat begins altering its coloration. When the moisture evaporates, add yogurt and different spices and coo effectively.

-Prepare dinner it coated on low warmth for half-hour or till its well-cooked and the oil comes as much as the masala floor.

-Add inexperienced chilllies, coriander and ginger and serve scorching with naan.

IF COOKING MEAT AFTER BOILING

-In a deep pan add every thing besides, inexperienced chillies, ginger and cilantro and boil in 3 cups of water till the meat is well-cooked and masala is fashioned. Now add yogurt and roast the meat. Prepare dinner on low warmth till it’s finished.

-Now stir and simmer.

-Add garnishing materials and serve scorching. (The style is simply the identical)

IF COOKING IN PRESSURE COOKER

-In a strain cooker warmth oil and fry onions, entire garam masala and ginger paste for five – 10 minutes or till the onions are calmly brown. Add meat and stir fry. When the moisture evaporates, add yogurt and different spices and provides it strain for half-hour on low medium warmth.

-Now very fastidiously open the lid and stir and simmer. Add some water if wanted.

-Now add garnishing materials and serve scorching with nan or tandoori roti.

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