• 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

Ghiya Gosht

1 Kg. Mutton
1/2 kg Ghiya (lauki) peeled and cut into pieces of 1 to 2 inches.
1/2 tsp. turmeric (Haldi) powder
1 tsp. chilli (Lal Mirch) powder
3 tbs. Coriander (Dhaniya) powder
4 medium onion-chopped or sliced
1/2 cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1 tsp. salt
1 cup fresh mint (Podina) leaves
Method
On a low heat, in a pot the oil fry the onions until slightly brown. Remove the onion and grind.
Add Haldi, Dhaniya, Mirch, garlic, ginger and salt in the oil. Fry with little water until it the water has dried out.
Add mutton and ground onion and cook till water dries out again.
Add 3 to 4 glasses of water then cover and cook till the meat has become tender.
When meat is almost done add Ghiya (lauki) and cook until the Ghiya (lauki) are soft and the required gravy is left.