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Nihari Gosht Recipe

Nihari Gosht ingredients

  • Nihari Gosht Recipe
    Nihari Gosht Recipe

    1 kg (2.2 lb) Lamb with bones, cut into small pieces

  • 2 tbsp (30 g) 1 oz Ghee
  • 1 Onion, sliced
  • 2 Cinnamon (dalchini), 1 inch sticks
  • 2 Bay leaves (tej patta)
  • 1 Onion, chopped
  • 3 Black cardamom (badi elaichi)
  • 5 Cloves (laung)
  • 2 tsp (3 g) Coriander (dhaniya) powder
  • 1 tsp (2 g) Red chilli powder
  • 1/2 tsp (1 g) Turmeric (haldi) powder
  • 2 1/2 tsp (15 g) Garlic (lasan) paste
  • 2 inch piece Ginger (adrak) paste
  • Salt to taste
  • 1 cup (200 g) 7 oz Yoghurt (dahi), beaten
  • 1 tsp (3 g) Refined flour (maida)
  • 2 tsp (6 g) Gram flour (besan)
  • 1 tsp (2 g) Garam masala
  • 1/2 tsp (1 g) Mace (javitri), powdered
  • 1 tsp (2 g) Aniseed (saunf), powdered
  • 5 Green cardamom (choti elaichi), powdered
  • a few strands Saffron (kesar)
  • 1 tbsp (15 ml) Lemon (nimbu) juice
  • 4 tbsp (32 g) 1 oz Green coriander (hara dhaniya)
  • 2 tsp (10 ml) Vetivier (kewda) essence (optional)

How to make Nihari Gosht

  • Heat the ghee in a pan; add the sliced onion, cinnamon sticks, and bay leaves; saute on medium heat until golden brown. Add the lamb, chopped onion, black cardamom, and cloves; cook till the liquid has evaporated.
  • Add the coriander powder, red chilli powder, turmeric powder, garlic paste, ginger paste, and salt; saute until the oil separates.
  • Add the yoghurt and bring the mixture to the boil. Reduce heat to medium and cook for about 15 minutes.
  • Add 2 cups water and bring to the boil again, cover and simmer, stirring occasionally, until the lamb is tender. Remove the lamb from the gravy and keep aside.
  • Heat 1 tbsp ghee in a pan; add the refined flour and gram flour; saute on low heat, stirring constantly until light brown. Stir in the gravy. Strain the thick gravy through a soup strainer, reheat the gravy and bring to the boil.
  • Add the lamb, garam masala, mace powder, aniseed powder, green cardamom powder, saffron, and lemon juice; mix well and cook on low heat for 30 minutes.
  • Vetivier essence is added just before serving, but it is optional.
  • Garnish with green coriander and serve with tandoori roti
  • Nihari Gosht is ready to serve.

Beef Karahi Gosht Recipe

Beef Karahi Gosht Ingredients

  • Beef Karahi Gosht Recipe
    Beef Karahi Gosht Recipe

    500 grams Mutton (pieces with bones)

  • 250 grams Tomatoes (finely chopped)
  • 2 tsp. Red Chili Powder
  • 1 tsp. SaltClick to find more about Salt (or as required)
  • 2 tsp. GarlicClick to find more about Garlic/GingerClick to find more about
    Ginger paste
  • 1 large OnionClick to find more about Onion (finely chopped)
  • 1 tsp. Coriander Powder
  • 1/2 tsp. TurmericClick to find more about Turmeric Powder
  • 1/2 tsp. Black PepperClick to find more about Black Pepper Powder
  • 2 tbsp. Yogurt
  • 1 tsp. Garam masala Powder
  • 5-6 Big Green Chilies
  • Fresh Coriander LeavesClick to find more about Coriander Leaves, few
    chopped.
  • 1/2 cup Soya Supreme Cooking Oil
  • GingerClick to find more about Ginger Julienne few

How to make Beef Karahi Gosht

  • Heat Cooking Oil in a karahi and add mutton, tomatoes, red chili powder, gingerClick to find more about ginger/garlicClick to find more about garlic paste and onionClick to find more about onion, stir well and cook over medium flame till the meat is quite tender. Add saltClick to find more about salt, coriander powder, turmericClick to find more about turmeric powder, black pepperClick to find more about black pepper powder and Garammasala powder, and stir well and cook for some time till the oil separates.
  • Then add the yogurt and green chilies and let it cook for a few minutes on a medium fire. When it’s ready, remove from karahi into a serving dish and sprinkle with fresh coriander leavesClick to find more about coriander leaves and some gingerClick to find more about ginger julienne. Serve hot with parathas and salads, and if you want sprinkle little lemon juice and eat.
  • Beef Karahi Gosht is ready to serve.

Bhojelo Gosht Recipe

How to make Bhojelo Gosht Ingredients

  • Bhojelo Gosht Recipe
    Bhojelo Gosht Recipe

    Mutton 1 kg

  • Garlic/ginger paste 2 tsp
  • Fresh ginger (sliced) 1 inch piece
  • Cumin (whole) 1 tsp
  • Coriander seeds 2 tbsp
  • Pepper 4
  • Red chillies powder 1 tsp
  • Sugar 1 tsp
  • Salt 1 tsp
  • Raw papaya (peeled and crushed) 50 gms
  • Vinegar 2 tbsp
  • Sauce 1 tbsp
  • Oil 3 tbsp

How to make How to make Bhojelo Gosht

  • Clean the fat from the meat, wash it and make1 inch pieces of it. Make paste of all the ingredients and rub it on meat pieces placed in a bowl. Now marinate the meat in refrigerator for few hours. Now prepare the Bar-B-Q by burning coal in it and cook this meat on coals in such a way that it is completely done and is also golden brown. Cook for 20 minutes. Garnish the “Bhojelo Gosht” with salad, onion, and tomato and serve hot.
  • Bhojelo Gosht is ready to serve.

Hyderabadi Tala Hua Gosht Recipe

Hyderabadi Tala Hua Gosht Ingredients

  • Hyderabadi Tala Hua Gosht Recipe
    Hyderabadi Tala Hua Gosht Recipe

    1/2 kg boneless meat, cut into small cubes

  • 1 tbsp garlic paste
  • 1/2 tbsp ginger paste
  • 1/2 tbsp red chilli powder
  • 1 tsp turmeric powder
  • 2 tsp cassia buds powder
  • 1/2 tsp tenderiser
  • 4 tbsp oil
  • A few mint leaves
  • Salt to taste

How to make Hyderabadi Tala Hua Gosht

  • Mix all the ingredients, except oil, with the meat and marinate for two hours.
  • Heat the oil. Fry the meat on a high flame.
  • Sprinkle a little water and cook on a low flame till the meat is tender, keep adding water as required.
  • When tender dry the excess water.
  • Garnish with mint leaves.
  • Hyderabadi Tala Hua Gosht is ready to serve.

Sindhi Gosht Recipe

Sindhi Gosht Ingredients:

  • Sindhi Gosht Recipe
    Sindhi Gosht Recipe

    Boneless meat mutton or beef 1 kg

  • Marinate for 4 hours with
  • Salt 1 1/2 tsp
  • Chili powder 1 tbsp
  • Zeera powder 1 tbsp
  • Dry dhania powder 1 tbsp
  • Ginger and garlic paste 2 tbsp
  • Onions chopped 2
  • Vinegar 3/4 cup

How to make Sindhi Ghost

  • Cook the meat with little water when tender, add 1-cup ghee.
  • Let it cook well until the ghee starts coming out.
  • Add saunf 1 tbsp + crushed red chilies 1 tbsp, add 1/4 cup water.
  • Keep it on the stove for a few minutes.

Your Sindhi Ghost is ready to serve.

Pasanda Gosht Recipe

Pasanda Gosht Ingredients:

  • Pasanda Gosht Recipe
    Pasanda Gosht Recipe

    600 gms mutton (boneless)

  • 1 1/2 cups onions ( pyaj) (sliced)
  • 1/2 cup tomato (tamatar) puree
  • 2 tsp ginger (adrak) paste
  • 2 tsp garlic (lasan) paste
  • 1 tsp green cardamom (chhoti elaichi) powder
  • 1 tsp red chilli (lal mirch) powder
  • 1 tblsp coriander powder (dhania powder)
  • 1 cup yogurt
  • salt (namak) to taste
  • 4 tblsp oil (tel)
  • 1 tsp garam masala whole
  • 1 bay leaf (tej patta)
  • 1 tsp green chillies (chopped)

How to make gosht pasanda:

  • Clean and cut boneless lamb into 1½ inch cubes. Flatten them by using a steak hammer.
  • Marinade flattened lamb pieces with curd, salt, ginger and garlic paste, red chilli powder and green cardamom powder for about 2 hours.
  • Heat oil in a thick bottomed pan. Add whole garam masala, bay leaf and let it crackle. Add sliced onions and cook until they are golden brown.
  • Add chopped green chillies, coriander powder and marinated lamb pieces. Add 1 cup of water and let it cook on a medium heat until lamb is almost done.
  • Add tomato puree and cook covered till lamb is tender.
  • Adujst seasoning by adding salt and serve hot.
  • Pasanda Gosht is ready to serve.

Peshawari karahi gosht Recipe

Peshawari karahi gosht Ingredients:

Peshawari karahi gosht Recipe
Peshawari karahi gosht Recipe
  • MUTTON1/2 kg
  • ONION SLICES1
  • CHOPPED GREEN CHILIES6
  • OIL1/2 cup
  • CHOPPED TOMATOES250 gm
  • CORIANDER POWDER1 tsp
  • SALT1 tsp
  • GINGER GARLIC PASTE1 tbsp
  • CHILI POWDER2 tsp
  • TURMERIC1/4 tsp
  • BLACK CUMIN SEEDS1/4 tsp
  • BLACK PEPPER1/2 tsp
  • ALL SPICE1/2 tsp
  • CORIANDER LEAVES2 tbsp
  • YOGURT2 tbsp

How to make Peshawari karahi gosht:

in a wok put 1/2 cup oil, 1/2 kg meat, 250 gm chopped tomatoes, 1 tsp salt, 2 tsp chili powder, 1 tbsp ginger garlic paste, 1 chopped onion and cook on medium heat till meat nearly tender. Then add 1 tsp coriander powder, 1/4 tsp turmeric, 1/2 tsp black pepper powder, 1/4 tsp black cumin seeds, 1/2 tsp all spice and cook for 10 minutes, now add 2 tbsp yogurt, 6 chopped green chilies and fry well. Lastly add 2 tbsp chopped coriander leaves.

Daal Gosht Recipe

Daal Gosht Ingredients:

  • Daal Gosht Recipe
    Daal Gosht

    1 Cup masoor daal

  • 1 kg Meat boneless and cubed
  • Salt to taste
  • 4 tbsp Vegetable oil
  • 2 Onions sliced
  • 1 tbsp Ginger paste
  • 2 tbsp Garlic paste
  • 2 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 1 tsp Garam masala
  • Juice of 1 lemon
  • Coriander leaves to garnish

How to make Daal Gosht:

  • Boil the daal, meat with salt and 2 tbsp of oil in a pressure cooker till the daal is soft.
  • In another pan, heat 2 tbsp of oil and fry the onions till golden brown.
  • Add the ginger and garlic paste and fry for a minute.
  • Add the coriander, cumin, turmeric, red chili and garam masala powder and fry till the oil separates from the masala.
  • Add the daal-meat mixture to this masala and mix well.
  • Bring to a boil and simmer for 10 minutes.
  • Take off from the fire, add lime juice, stir well and garnish with coriander leaves.
  • Daal Gosht is ready to serve.

Chicken Karahi Gosht Recipe

Chicken Karahi Gosht Ingredients:

Chicken Karahi Gosht Recipe
Chicken Karahi Gosht Recipe
  • Beef/mutton/chicken (small pieces) 1-1 ½ kg
  • Oil/ghee 1 cup
  • Tomatoes (chopped) 5-6 medium sized
  • Green chillies 8-10
  • Garlic paste 1 tbsp
  • Ginger (thinly sliced) 2 inch piece
  • Coriander leaves (finely chopped) 2-3 tbsp
  • Regal’s Karahi Gosht Masala mix 50g (1/2 packet)

How to make Chicken Karahi Gosht:

  • Heat half of the oil/ghee, add garlic, meat and Regal’s Karahi Gosht Masala Mix and fry for 5-7 minutes. Add 1-2 glasses of water, cover and cook on a low flame for 15-20 minutes (water is not needed for chicken)
  • In a separate pan, cook chopped tomatoes in remaining half of the oil/ghee until the water evaporates.
  • Add fried tomatoes and green chillies to the cooked meat. Cook on a low flame for 15-20 minutes whilst stirring occasionally.
  • When the oil/ghee separates from the gravy, add coriander leaves and ginger.

Gosht Dum Biryani Recipe

Gosht Dum Biryani Ingredients:

Gosht Dum Biryani Recipe
Gosht Dum Biryani Recipe
  • Mutton (leg and chanp) 1000g
  • Basmati rice 600g
  • Zeera 2g
  • Clove 4g
  • Cinnamon 2g
  • Green cardamom 6g
  • Bay leaf 2g
  • Brown onion slices 150g
  • Ginger and garlic paste 100g
  • Salt to taste
  • Curd 100g
  • Ghee 100g
  • Yellow chili powder 20g
  • Lemon slice 20 g
  • Ginger julienne 10g
  • Green chili 20g
  • Mint leaves 15g
  • Saffron 1g
  • Kewra water 2g
  • Sweet attar 2g
  • Rose water 2g
  • Cream 300g

How to make Gosht Dum Biryani:

  • Heat ghee and add all the whole spices till they crackle, add ginger garlic paste, meat, brown onion paste and salt.
  • Cover the pan and let the meat cook until all moisture has evaporated
  • Add the curd, yellow chili powder. Simmer till the fat surfaces from the curd.
  • Add stock and simmer till the meat is tender.
  • Wash and soak rice for 30 minutes.
  • Bring the water to boil for the rice. Add whole garam masala, salt and lemon juice.
  • Add the salt and only par boil rice and remove.
  • Remove meat and strain the gravy
  • Place the meat and gravy in a handi and add the ginger juliennes, green chilies slit and mint leaves
  • Add the par boiled rice, saffron and cream. Seal the pot with a lid and place on a slow simmer to cook.
  • Garnish with golden brown onions and serve hot with Burrani Raita