Namakeen gosht kadhai is a famous dish of Pakistani Cuisine mostly in Home cooking. Making this dish is always a delight for me as it makes everyone happy on the dinner table. The smell and the look is so tempting that you cant stop yourself once you start eating it….
- 2 kilo goat or lamb curry cut meat (mix of chops, leg and shoulder meat)
- 4 onions, large sized, sliced
- 1 cup water
- 2 cups yogurt
- 1 cup oil
- 2 tbspns ghee
- 2 tbspns red chilli flakes
- 2 tbspns cracked black pepper
- 2 tbspns coriander powder
- 1 tbspn garam masala
- 3 cloves
- 1 tbspn cumin seeds
- 5 cloves garlic
- 2 by 2 inch ginger
- 2 green chillies
- A bunch of coriander
- Ginger juliennes
- Green chillies thick cut
- Fresh coriander chopped
-In a pressure cooker add 1 cup water, meat, salt and onion and cook for 45 mins on medium low heat.
-Meanwhile prepare the “Masala” for the curry.
-Crush all the ingredients given for masala in a mortar and pestle, until crushed well but not ground. Add all the spices to this mixture except black pepper and garam masala.
-Carefully remove the lid of pressure cooker and check if the meat is tender and cooked to 3/4th strength.
-In a wok or kadai heat oil and melt ghee. Add 1 tbspn of ginger garlic mixture and fry until it starts splattering. Add meat pieces and fry them for 5-7 minutes.
-Now add remaining mixture in the pressure cooker (onion and broth).
-Mix for 2 minutes and add rest of the ginger garlic mixture.
-Whip the yogurt until its creamy and add it to the meat. Mix well and cook covered, on low heat for 20 minutes or until the oil comes up. Add ginger, chillies, black pepper, garam masala and coriander and serve hot with naan or roti.
It looked like this when I made it last time 🙂