उड़द गोश्त | Urad Gosht | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Take ‘Dal Gosht’ to the next level by making it creamier with the addition of black gram which not only provides a beautiful richness to this dish but also adds a distinctive flavour that goes perfectly with the mutton.

URAD GOSHT

Ingredients

1½ cups whole black gram (sabut urad dal), soaked overnight
750 grams mutton, cut into 2 inch pieces on the bone
3 bay leaves
Salt to taste
¼ cup ghee
4 green cardamoms
2 cloves
4-5 black peppercorns
1 inch cinnamon stick
1 large onion, finely chopped
1½ tbsps green chilli-ginger-garlic paste
2 medium tomatoes, finely chopped
¼ cup yogurt
3 tbsps Tata Sampann Meat Masala
1 tbsp red chilli powder
Tempering
2 tbsps ghee + to drizzle
1 tbsp finely chopped garlic
½ tsp dried fenugreek leaves (kasuri methi)
2 tsps red chilli powder
Garnish
Fresh coriander sprig

Method

1. Put whole black gram in a deep pan, add 2 bay leaves, salt and 4 cups water and mix well. Cook till the mixture comes to a boil and discard the scum.
2. Cover the pan and cook on low heat for 45-50 minutes or till the black gram is ¾ cooked.
3. Heat ghee in another pan, add green cardamoms, cloves, black peppercorns, cinnamon stick and remaining bay leaf and sauté till fragrant. Add onion and sauté till golden brown.
4. Add green chilli-ginger-garlic paste and sauté for 1 minute. Add mutton and sauté on high heat for 3-4 minutes.
5. Add tomatoes and mix and sauté for 3-4 minutes. Add yogurt and sauté for 1-2 minutes.
6. Add Tata Sampann Meat Masala, red chilli powder and salt and mix well. Pour 2 cups water and stir and cook on high heat till the mixture comes to a boil. Reduce the heat to low, cover and cook for 45-50 minutes.
7. Mash the cooked gram using a wooden churner and transfer the cooked mutton into this and mix well. Cook for 10-15 minutes. Take the pan off the heat.
8. To make the tempering, heat ghee in a small pan. Add garlic and sauté till golden brown.
9. Add dried fenugreek leaves and red chilli powder and immediately pour the tempering into the mutton-gram mixture and mix well. Transfer urad gosht into serving bowl.
10. Drizzle ghee on top and garnish with fresh coriander sprig. Serve hot.

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