• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Chuqandar Gosht

1 Kg. mutton
800 grm. chuqandar-chopped
11/2 tsp. salt
2 tbs. Coriander (Dhaniya) powder
1/2 tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 medium onion-chopped
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
2 tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 cup fresh coriander (Dhaniya) leaves-chopped
3-4 green chillies
1 small piece of ginger (Adrak) – sliced
2 tbs. lemon juice
Method
On a low heating fry the onion in the oil until they become brown. Mix all the ingredients together and add to the pot and stir until the tomato has become soft and the water has evaporated.
Add the meat and cook until the water dries. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost tender add chuqandar.
Cook until chuqandar is done and the water has evaporated.