Another winter favourite with me. I am a keen kitchen gardener, both at home and at the farm. In winters, usually have an abundance of fresh green fragrant coriander, and a variety of dishes are built around this 😊… my favourite always has been this …
Non-vegetarian
Dhaniya Gosht
Method
Heat oil. Add sabut garam masala. Wait till they fry and start floating to the top.
Add the sliced onions. Fry till they start turning golden.
Add the mutton till it is well browned.
Add the yoghurt, whisked, and the red pepper powder, dhaniya powder and the haldi powder mixed in it. (DO NOT ADD SALT YET)..
Cook till the oil starts showing. Add the ginger garlic. Keep cooking till the water has totally evaporated and the oil has started showing compeletely.
Add grounded paste of the fresh coriander and the green chillies. Cook on low flame, till the water has evaporated compeletely.
Add hot water. ADD THE SALT, NOW. And cook on low flames till the mutton is fully tender. Adjust water to ensure good runny gravy ratio.
Best enjoyed on a bed of nice, thin “fulkas” (very thin chapatis…)
Memories from the kitchen
