Methi Ghost
Ingredients
1 kg Goat chops or shoulder meat
1 kg onions
500 gms ripe tomatoes ( boil for 15 minutes & make paste )
250 gms fresh methi leaves ( washed & dried, no stems)
50 gms ginger
50 gms garlic
50 gms green chillies
100 gm Dhana Jeera powder
25 gms each cloves, cinnamon, peppercorns
2 tbsp oil
Method
- Make a coarse paste of ginger, garlic & chillies(wet mix).
- Grind all the dry spices to powder(dry mix).
- Marinate meat with the half of wet & dry mixes. Refrigerate for 1/2 day.
- Pressure cook meat for 20 minutes & retain all the juices.
- Poke a knife in the meat to check if it is semi cooked.
- Finely chop onions & fry over slow heat till golden brown( oil floats on
top).
- The frying process is key to best taste & could take upto 1 hour
- Add methi leaves, dhana jeera powder & fry for 5 minutes
- Add tomato paste & meat with juices.
- Cook over slow heat till water separates, evaporate & finally oil floats
on top. Should take 30 minutes.
- Add salt & lime to taste.
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