Tamatar Gosht Recipe
Tamatar Gosht Recipe. There are days, when you simply want to enjoy something scrumptious and this dish is only for those exceptional days! This simple and flavorful sheep curry can make for a generous lunch/supper recipe. Sheep deliacies our cherished by all and can be preaopred with only a couple of fixings at home. Tamatar Gosht is a scrumptious dish, which is cooked in a tomato based sauce and prepared flawlessly with a melange of sweet-smelling flavors.
This dish makes for an ideal fundamental course, which you can match with Roti, Sheermal, Naan, Jeera Rice, Biryani, Veg Pulao and so forth. Tamatar Gosht isn’t excessively high on zest, yet the astonishing kinds of this dish will charm your taste buds. This mouth-watering sheep recipe is cooked utilizing slashed lamb and a mixture of flavors. In the event that you are somebody who loves fiery food, you can emphasize the taste according to your inclination by adding more red stew powder.
You can set up this simple recipe at home for your friends and family on pot karmas, kitty parties and social gatherings. Attempt this scrumptious lamb dish and appreciate with your friends and family!
Elements of Tamatar Gosht
6 Servings
500 gm sheep
1 tablespoon garlic glue
4 medium green bean stew
1 teaspoon coriander powder
1/2 teaspoon turmeric
150 ml mustard oil
2 narrows leaf
4 clove
2 dark cardamom
1 teaspoon mace powder
1 teaspoon dark cumin seeds
2 huge onion
1 tablespoon ginger glue
3 huge tomato
1 teaspoon red stew powder
salt as required
2 tablespoon coriander leaves
1/2 inches cinnamon
2 green cardamom
1 teaspoon caraway seeds
2 cup water
For Garnishing
6 stalks coriander leaves
Tamatar Gosht Recipe
Instructions to make Tamatar Gosht
Stage 1 Wash the lamb
Wash the lamb pieces under running water and channel the overabundance water. Keep the lamb to the side. Take a bowl and absorb every one of the entire flavors 1/2 cup of water for 10-15 minutes (aside from sound leaf and dark cumin seeds which is otherwise called shahi jeera).
Stage 2 Make a smooth zest glue
When the flavors are drenched pleasantly, crush them into a fine glue in a processor and gather in a bowl. Heat oil in a 3-4 liter size pressure cooker (ideal wide mouth) and add shahi jeera and cove leaf. Once the shahi jeera begins to splutter, decrease the fire.
Stage 3 Saute the onions
Then, add minced onion or you can likewise utilize onion glue and saute till the crude smell goes off. Presently add ginger-garlic glue and broil all together till tanish in variety.
Stage 4 Cook the sauce masala
Add cut green chilies, sheep pieces, tomatoes, blend well and cook for few moments. When the lamb begins loosing dampness add the turmeric powder, red bean stew powder, coriander powder and 1 tablespoon garam masala glue. Sear well. Add salt according to taste and change oil, whenever required.
Stage 5 Cook the sheep
Once the masala is broiled well, include 1 cup of water or more (according to the consistency of the curry required) and mix well. Close the top of the cooker and let it whistle 4-5 times or till the sheep is cooked. Try not to over cook the lamb else it will go soft and blend in the curry.
Stage 6 Garnish and relsih!
When the curry is cooked and the steam is let out of the cooker, open the cover cautiously and give a speedy mix. Move the curry into a serving bowl and embellishment with new coriander. Serve this alluring tamatar gosht with roti or rice with a smidgen of lemon juice on it.
Stage 7 Note
To diminish the cooking season of the sheep, you can standard heat up the lamb and afterward use it for your sauces. Ensure, while cooking lamb that you donot over cook as need might arise to consummate in surface, over cooking sheep can over-indulge the flavor of the delicacy.
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