SALAN SHALJAM GOSHT BHUNAWA
INGREDIENTS
1 tsp. ginger Adrak paste
½ tsp. garlic Lehsan paste
2 tomato-chopped
6-8 whole black pepper Kali Mirch
3-4 cloves Laung
½ tsp. garlic Lehsan paste
2 tomato-chopped
6-8 whole black pepper Kali Mirch
3-4 cloves Laung
1 Kg. mutton
800 grm. Kg. Shaljam-chopped
1½ tsp. salt according to taste
2 tbs. coriander (Dhaniya) powder
¼ tsp. turmeric Haldi powder
1 tsp. chili Lal Mirch powder
2 medium onion-chopped
4-6 tbs. oil
2 black cardamom Bari Ilaichi
¼ tsp. cumin seeds Zeera
1 tsp. garam masala
1 cup fresh coriander Dhaniya leaves-chopped
3-4 green chilies
1 small of ginger Adrak-sliced
800 grm. Kg. Shaljam-chopped
1½ tsp. salt according to taste
2 tbs. coriander (Dhaniya) powder
¼ tsp. turmeric Haldi powder
1 tsp. chili Lal Mirch powder
2 medium onion-chopped
4-6 tbs. oil
2 black cardamom Bari Ilaichi
¼ tsp. cumin seeds Zeera
1 tsp. garam masala
1 cup fresh coriander Dhaniya leaves-chopped
3-4 green chilies
1 small of ginger Adrak-sliced
INSTRUCTIONS
Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add Shaljam. Cook till Shaljam is done and the water dries.
Garnish with fresh Dhaniya leaves, sliced ginger and sprinkle garam masala powder.
Serve with chapatti preferably makai or bajra roti.
Serving: 6 to 8 persons
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add Shaljam. Cook till Shaljam is done and the water dries.
Garnish with fresh Dhaniya leaves, sliced ginger and sprinkle garam masala powder.
Serve with chapatti preferably makai or bajra roti.
Serving: 6 to 8 persons
Post a Comment