Nalli gosht by Chef shireen anwer

Nalli gosht by Chef shireen anwer

Nalli gosht:

Ingredients
Mutton (raan ka) ½ kg with nalli
Ghee ½ cup
Onion 1 chopped

Onion 1 sliced
Cloves 2
Cinnamon 1 stick
Bay leaf 2
Black cardamom grinded 1 tsp
Coriander powder 2 tsp heaped
Chili powder 2 tsp
Turmeric ½ tsp
Salt 2 tsp
Ginger garlic paste 2 tbsp
Yogurt 1 cup
Flour 1 tsp
Gram flour 2 tsp
All spice 1 tsp
Ghee 1 tbsp
Saffron ¼ tsp
Kewra water 1 tsp
Lemon juice 1 tbsp
Coriander leaves chopped 2 tbsp
Crushed together
Seeds of 3 green cardamom, mace 1 blade, and fennel seeds 1 tsp

Method
Heat ghee in a pressure cooker add sliced onion, cinnamon sticks and bay leaf, fry over medium heat until onion light golden add mutton and fry for 10 minutes add chopped onion, grinded black cardamom, cloves, cook for 5 minutes, add coriander powder, chili powder, turmeric, ginger garlic paste and salt, fry well until oil comes on top. Add yogurt, and fry for another 10 minutes then add 2 cups of water, cover and cook for 15 minutes, till mutton nearly done. In a small saucepan heat 1 tbsp ghee and fry flour and gram flour on low flame till light golden add to it crushed spices, mix and remove add this mixture to the mutton with all spice powder, saffron, lemon juice, leave to cook covered for 15 minutes, lastly add kewra, serve hot with tandoori nan, garnish with coriander leaves.

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