GOSHT KOFTE KI CUT

Recipe by
Total Time:
75 minutes
Serves:4
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

For the prep of the gravy, wash and soak horse gram in room temperature water for 2 hours. Set the soaked horse gram to simmer for about 8 hours. Strain the retain the liquid for the gravy and discard the horse gram. In a heavy bottomed pan add chunks of peeled onion along with water and a teaspoon of vinegar and simmer till onion is soft for blending. Strain the boiled onion and blend with half a grated coconut, coriander, and green chili into a fine paste and set aside. To prepare gravy, heat oil in a pan, add cumin allow spluttering, add ginger garlic paste and cook till it separates from the oil, at this stage add the prepared onion and coconut paste and simmer for about 5 minutes.

Take a look at more Curries Recipes. You may also want to try Healthy ZAFFRANI GOSHT KORMA , Best Chicken Soup Curry, Easy Mutton Railway Curry

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Ingredients

  • Horsegram 2 kgs
  •   Onion 150 gm 
  • Vinegar 10 ml 
  • Curry leaf 2 sprigs Coriander leaf 50 gm 
  • Cumin seeds 10 gm 
  • Tamarind 20 gm 
  • Tomato Puree (Fresh) 150 gm 
  • Mutton mince 600 gm 
  • Mutton fat 75 gm 
  • Besan (roasted) 50 gm 
  • Coconut 1 no Green Chilli 20 gm 
  •   Garam Masala powder 5 gm 
  • Oil Refined 30 ml  vSalt to taste

How to Make GOSHT KOFTE KI CUT

  • For the prep of the gravy, wash and soak horse gram in room temperature water for 2
    hours. Set the soaked horse gram to simmer for about 8 hours.

    Strain the retain the liquid for the gravy and discard the horse gram. In a heavy bottomed pan add chunks of peeled
    onion along with water and a teaspoon of vinegar and simmer till onion is soft for blending.

    Strain the boiled onion and blend with half a grated coconut, coriander, and green chili into
    a fine paste and set aside.

    To prepare gravy, heat oil in a pan, add cumin allow spluttering, add ginger garlic paste and
    cook till it separates from the oil, at this stage add the prepared onion and coconut paste
    and simmer for about 5 minutes.

    Add puree of fresh tomatoes and cook till the raw flavour is off. To this, add tamarind extract and the liquid extract of the horse gram and allow
    simmering till it reduces to half the volume.

    For the mutton kofta, grind the remaining coconut, green chilli and coriander in a wet
    grinder until a fine paste.

    When almost about done add the mutton mince and mutton fat
    along to make a fine paste of the mutton with the coconut. Season. Add besan to give it that
    hold. Pan fry the koftas till 75% done.

    To complete the dish, add the prepared koftas into the simmering gravy and allow cooking
    until done and the gravy is thick. Serve with roti or rice.