• 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

Karhai Gosht

1 kg. mutton
1 tsp. ginger (Adrak) paste
2 tsp. garlic (Lehsan) paste
1 tsp. salt (according to taste)
1 tsp. freshly crushed black pepper (Kali Mirch)
1 tsp. red chilli (Lal Mirch) powder
5-6 tomatoes (medium size)
3-4 green chillies
4 tbs. oil
Method
Add the meat in a pot with Garlic (Lehsan) & Ginger (Adrak) and leave on medium heat for the water to evaporate.
When that is done add 3 glasses of water, cover and leave to tenderize. If you’re using chicken you don’t have to add water and can move on to the next step.
When the meat has softened, add everything, except green chillies & tomatoes. Increase the heat to dry water if any then add green chillies & tomatoes.
Lower the heat and cook covered for a further 5-10 minutes or until the tomatoes have softened.
Increase the heat allowing most of the liquid to dry.