BADAM GHOST

Badami  Gosht is a traditional Indian recipe of a delicious classic lamb curry made with rich spices. The meat cooks in its own juices which give the deep flavors.

Preparation time 2-3 hours

Cooking time ½ hour

Serves 2-3

INGREDIENTS

 

• MUTTON 250-300GMS BONELESS 
•  ONIONS 1 MED SIZE SLICED 
• ALMONDS 8-10(SOOKED IN WATER AND GRIND IN TO SMOOTH PASTE) 
• CURD1/2 CUP (FULL CREAM) 
• OIL TO FRY ONIONS 
• GINGER- GARLIC PASTE 1 TSP 
• CHILLI POWDER 1 T SP 
• GARAM MASALA POWDER ½ TSP(SMALL) 

 
METHOD : 

STEP1: Heat oil in deep pan fry the sliced onions till light golden brown remove from the pan in a tissue paper immediately freeze them so that, they become crispy.

STEP 2: Now wash the mutton well add g/g paste, almond paste, chili powder, curd, garam masala, shahi zeera and papaya paste.

STEP 3: Finally crush the onions add them to the mutton pore the oil used for frying onions over the mutton let it rest for 2-3 hours.

STEP 4: Cook them until the mutton in tender and garnish it with coriander and serve with naan.

CHICKEN FRY

Chicken fry with curry leaves is one of the simple dishes with just 3-4 step and in ½ an hour time, you are ready with a yummy starters.

INGREDIENTS:

 

•  BONELESS CHICKEN 250 GMS (CUT THEM IN SMALL CUBE SIZE)
• YOGHURT ½ CUP
• CHILLI POWDER 1 TSP
• GINGER –GARLIC PASTE 1 TSP
• SALT TO TASTE
• PERMITTED COLOR ¼ SP )
• OIL 4 TBL SP
• CURRY LEAVES 12-14
• GREEN CHILLY 2(SLITTED)
• CORN FLOUR 1 TBL SP

METHOD :

STEP 1

Marinate the chicken with ginger garlic paste, chilli powder, color, yoghurt and salt and set aside for 1-2 hours.

STEP 2

Now place the marinated chicken on a stove at a low flame. Let the water from chicken get dried(do not add water at all, the chicken has its own water in it), now switch off the stove and let it cool down. Now add the corn flour to chicken.

STEP 3

Heat oil in non stick pan, add curry leaves, green chili and once they start popping up, add the chicken, fry them until it turn crispy.

 Your chicken Fry is ready to serve...