1/2 Kg meat (lamb/goat)
1 large onion chopped
1 tomato chopped (I’d peel it & then chop it – easiest way to peel is to make a deep cross on top of the tomato & zap in the microwave for 2 mins).
1 tbs of ginger garlic paste
1 onion ground to a paste
1 tsp of dhania powder, lal mirch (can put less) & haldi
salt (to taste)
1 tsp Garam masala
Garnish with hara dhania & add a dash of garam masala (extra)
Aloo – maybe 2 cut up into large pieces so just halved.
Add oil to the Pressure cooker, heat & when hot:
1. Add chopped onion. Fry onion, when golden add ground ginger & garlic paste, Haldi mirch, dhania powder and the ground onion. Fry till fragrant. Keep adding sprinkles of water if it looks like it’s going to burn.
2. Add 1 chopped tomato. Keep bhunoing for 15 min. Add dashes of water to prevent burning. These 2 steps are the hard bits – need elbow grease & a whole lot of bhunoing. Should look a reddish brown colour when it’s done.
3. Add salt garam masala, meat & water – a cup). Cook under pressure till meat is kind of half done. Say 10-15 mins.
4. Add potatoes diced in 4 and pressure cook – check water, it it looks as if it is dry add some more. The gravy should be patla
5. Once cooked add garam masala & hara dhania (garnish).
*can replace aloo with gobhi, Palak, lauki & timatar
**With Palak & tomato use very little water and keep it dry
***Timatar gosht made same way only – add 1/2 kg tomato to masala instead of aloo. Keep it dry.