Lahori Karahi Gosht
Servings - 2 - 3
INGREDIENTS
Mutton - 730 grams
Salt - 1 teaspoon
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Ghee - 35 milliliters
Bay leaf - 1
Onions - 170 grams
Tomato - 240 grams
Turmeric - 1/2 teaspoon
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Yogurt - 130 grams
Green chili - 1
Garam masala - 1 teaspoon
Coriander - 2 tablespoons
Ginger - for garnihsing
Coriander - for garnishing
PREPARATION
1. In a mixing bowl, add 730 grams lamb, 1 teaspoon salt, 1 teaspoon ginger paste, 1 teaspoon garlic paste and mix it well.
2. Marinate for 1 hour.
3. Heat 35 milliliters ghee in a skillet, add 1 bay leaf and stir well.
4. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.
5. Now, add the marinated mutton and mix it well.
6. Cover it with lid and cook for about 40 - 45 minutes on medium heat.
7. Open the lid and give it a nice stir.
8. Add 240 grams tomato and mix it well.
9. Cook until the tomatoes turns soft and pulpy.
10. Add 1/2 teaspoon turmeric and stir well.
11. Then, add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.
12. Now, add 130 grams yogurt and mix it well.
13. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
14. Open the lid and give it a nice stir.
15. Add 1 green chili, 1 teaspoon garam masala and mix it well.
16. Add 2 tablespoons coriander and mix it well.
17. Remove it from heat.
18. Garnish with ginger and coriander.
19. Serve hot with prepared roghni naan.
Roghni Naan
Servings - 2 - 3
INGREDIENTS
Milk - 120 milliliters
Sugar - 1 tablespoon
Yeast - 1 tablespoon
All purpose flour - 400 grams
Salt - 1 teaspoon
Baking soda - 1/2 teaspoon
Curd - 90 grams
Egg - 1
Ghee - 50 grams
Milk powder - 2 tablespoons
Water - 50 milliliters
Poppy seeds - 1/2 teaspoons
Onion seeds - 1/2 teaspoon
PREPARATION
1. In a mixing bowl, add 120 milliliters milk, 1 tablespoon sugar, 1 tablespoon yeast and mix it well.
2. Rest for 10 minutes.
3. Add 400 grams all purpose flour, 1 teaspoon salt, 1/2 teaspoon baking soda, 90 grams crud, 1 egg and knead it into a smooth soft dough.
4. Add 50 grams ghee and tuck the dough well.
5. Rest the dough for 2 hours.
6. In a bowl, add 2 tablespoons milk powder, 50 milliliters water and mix it well.
7. Take a ball from dough and flatten it with the help of your fingers to make a naan.(See Video)
8. Brush it with prepared roghni paste.
9. Sprinkle some poppy seeds and onion seeds on top of it.
10. Preheat the oven to 350°F/180°C. Bake for 7 - 8 minutes.
11. Remove it from oven.
12. Serve with prepared Lahori karahi gosht.
