ANNUCHEF

Procedure:

1) In a vessel heat Oil.
2)  Once it is heated add Onions and fry till golden brown.
3)  Once it is heated add Cinnamon, Cardamom, Bay Leaf and sauté for few seconds/
4) Add Meat, Ginger Garlic Paste, Turmeric Powder, Chili Powder, Coriander Powder, Salt and mix well.
5) Add Tomato paste and Curd and mix well.
6) Add 1 cup Water and mix well.
7) Close the lid and leave for 4 whistles or until the Meat is cooked.
8) In a pan add Oil and once it is heated add slit Lady’s Finger and sauté for few seconds.
9) Add 1 teaspoon of Lemon Juice and sauté for 3 minutes in low flame.
10) Add a teaspoon of Salt and half teaspoon of Chilli Powder and mix well and cook for 2 minutes.
11) Once the Meat is cooked open the lid and add Lady’s Finger to the Meat.
12) Add Garam Masala Powder, Green Chillies and Coriander Leaves and mix.
13) Close a plate and leave for 10 minutes in low flame.
14) Switch off the flame and transfer it into a bowl.

15) Bhindi Gosht is ready to serve.

Ingredients:

Mutton – 750 grams
Lady’s Finger – 300 grams
Onion (sliced) – 2 Nos.
Tomato Paste – 1 tomato
Coriander Leaves (chopped) – few
Green Chillies – 2 Nos.
Ginger Garlic Paste – 3 teaspoons
Turmeric Powder – ¼ teaspoon
Chilli Powder – 2 teaspoons
Coriander Powder – 2 teaspoons
Garam Masala Powder – ½ teaspoon
Curd – 1 cup
Lemon Juice – 1 teaspoon
Cinnamon – 2 Nos.
Cardamom – 3 Nos.
Bay Leaf – 2 Nos.
Salt – 3 teaspoons or as per taste

Oil – 50 ml

BHINDI GOSHT