Kid Gosht (baby lamb slow cooked in mildly spiced cashewnut curry)
Sooo excited to release this vlog.
KID GOSHT ???? Must say I’ve never tasted any other dish such as this one.
Tender baby lamb cooked in a creamy coconut, cashew-nut & mildly spiced up paste. Served with roast potatoes and roti/paratha or even rice.
It has to be lamb...., no other meats justify.
For vegetarians, potatoes and mushroom might do the trick.
It’s hard to pick the origins of this dish and we seriously need to revive it for its flavours, ease and unique taste.
So as much as we love to combine fusion with our bawa food, lets first educate our youngsters with the old gems that r well hidden.
Mums recipe again I’ve tweaked to simplify (thanks ma), its defo featuring in Delskitchen menu this week. ❤️
Mughlai White Mutton Handi Recipe ❤️| BakraEidSpecial Recipe By Cook with Lubna
#whitehandi #mutton #muttonrecipe ##muttoncurry #mughlairecipes #bakraeidspecial #bakraeid2022 #eiduladha #eidulazharecipes #whitemutton #whitemuttonkorma #whitemuttonkarahi
Ingredients:
500 g mutton with bones or boneless
½ cup onion paste
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp salt
1 tsp chili flakes
½ tsp chili powder
1 tsp cumin powder
½ tsp garam masala
½ tsp chat masala
½ tsp pepper powder
½ cup curd
½ cup fresh cream
10-11 whole cashews paste
2 cheese slice/ Cube
¼ cup milk/ water
green chillies
coriander leaves
½ cup oil
Maggie Chicken Cube:
Dried Black Lemon:
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Restaurant Style Lamb Curry | Cashew Mutton Gravy Curry
Restaurant style spicy and delicious lamb curry with cashew nut paste.. Tastes good with rice or roti..
Ingredients:
Mutton 500grms
Onion 1cup
Green chillies 4
Corriander leaves 1/2 bunch
Ginger garlic paste 2 tbsp
Turmeric 1 tsp
Red chilli powder 1 1/2 tbsp
Coconut powder 3 tbsp
Poppy seeds 1tbsp
Cashew nut 3 tbsp
Corriander powder 1/2 tbsp
Garam masala 1 tsp
Oil 4 tbsp
Methi leaves. 1/4 cup
(frozen or fresh)
Mint leaves 1/4 cup
Whole garam masala( cloves 2, cardamom 2, bay leaf 1, peppercorns 3, cinnamon 1/4 stick)
Hope you will enjoy this recipe????
Music:
Mutton Curry | Easy Mutton Curry In Cooker |ఆంధ్ర స్టైల్ మటన్ మసాలా|How to make Mutton curry telugu
Hello foodies!
In this recipe, I shared the best tips for the tasty mutton curry. I posted the ingredients list down the below. Please check.
So that anyone can prepare mutton curry easily at home. I shared the spicy special masala paste for the mutton curry, which enhances the taste and gives thick gravy.
This mutton curry is Andhra style. The mutton curry I made in a pressure cooker. Even bachelors can prepare so easily. The mutton curry recipe in the cooker is on Telugu, with English subtitles.
Do try the recipe and share your feedback on Instagram.
ఈ స్టైల్ లో మటన్ వండితే మళ్ళీ మళ్ళీ ఇదే కావాలంటారు
Prepare delicious andhra style mutton curry at your home
Ingredients:
500gms Mutton
3/4cup Fresh coconut cubes
2tbsps Melon seeds(can replace with Cashews)
2tbsps Poppy seeds
2 Large Onions
5-6 green chillies
3/4cup oil
2 sprigs curry leaves
2tsps Ginger garlic paste
1/2tsp turmeric
3tbsps chilli powder
3tsps coriander powder
salt
2 large tomatoes puree
coriander chopped
1tbsp Ghee
ఆంధ్ర స్టైల్ మటన్ మసాలా| ఈ స్టైల్ లో మటన్ వండితే మళ్ళీ మళ్ళీ ఇదే కావాలంటారు
#muttoncurry #andhramuttoncurry #vismaifood
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mutton korma
vismai food
mutton masala
Shahi Korma | शाही कोरमा | Mutton Korma | Khazana of Indian Recipes | Sanjeev Kapoor Khazana
One by one, the cashew paste and then the cream add to the richness of this Mughlai tender lamb curry preparation.
SHAHI KORMA
Ingredients
600 grams boneless mutton, cut into 1 inch cubes
3-4 tablespoons ghee
5 green cardamoms
1 inch cinnamon stick
½ mace blade
4 cloves
3 medium onions, chopped
1 tablespoon ginger-garlic paste
1 tablespoon coriander powder
2 teaspoons red chilli powder
Salt to taste
½ cup yogurt, whisked
¼ cup cashew nut paste
1 teaspoon garam masala powder
½ cup fresh cream
Fresh coriander sprig for garnish
Paranthe to serve
Method
1. Heat ghee in a non-stick pan, add green cardamoms, cinnamon, mace and cloves and sauté till fragrant. Add onions and sauté till light brown.
2. Add ginger-garlic paste and cook for one minute stirring continuously to avoid the masala from sticking to the bottom of the pan.
3. Add mutton cubes and cook on a high heat for 3-4 minutes, stirring constantly.
4. Add coriander powder, red chilli powder and salt. Cook for another 2-3 minutes.
5. Stir in the yogurt and cook for 1-2 minutes. Add 2 cups water.
6. When the mixture comes to a boil, reduce the heat, cover and cook for 40-45 minutes or till the mutton is cooked and tender.
7. Add cashew nut paste and garam masala powder. Cook for 5 more minutes on medium heat.
8. Add fresh cream, mix and simmer for 5-6 minutes.
9. Transfer the gravy into a serving bowl, garnish with coriander sprigs and serve hot with paranthe.
Chef’s tip: You may garnish Shahi Korma with raisins and almonds and cashewnuts to make it extra rich.
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