Nihari Gosht With Peshwari Naan


Nihari Gosht Servings - 2 - 3 INGREDIENTS Mutton - 500 grams Turmeric - 1/4 teaspoon Salt - 1 teaspoon Ginger garlic paste - 1 tablespoon Oil - 30 milliliters Onions - 100 grams Cumin seeds - 1 teaspoon Fennel seeds - 1 teaspoon Green cardamom - 4 pods Black peppercorns - 1/4 teaspoon Cloves - 3 pods Black cardamom - 1 pod Mace - 1/2 teaspoon Cinnamon stick - 1 Dry red chili - 2 Caraway seeds - 1 teaspoon Bay leaf - 1 Dry ginger powder - 1/2 teaspoon Nutmeg powder - 1/4 teaspoon Ghee - 35 milliliters Ginger paste - 1 teaspoon Garlic - 2 teaspoons Red chili - 1/4 teaspoon Salt - 1/2 teaspoon Coriander powder - 1 teaspoon Beaten yogurt - 100 grams Hot water - 500 milliliters Garam masala - 1/2 teaspoon Ginger - 1 tablespoon Green chili - 1 tablespoon Kewra water - 1 teaspoon Coriander - 1 tablespoon Coriander - for garnishing Ginger - for garnishing PREPARATION 1. In a mixing bowl, add 500 grams mutton, 1/4 teaspoon turmeric, 1 teaspoon salt, 1 tablespoon ginger garlic paste and mix it well. 2. Marinate for 30 minutes. 3. Heat 30 milliliters oil in a pan, add 100 grams onions and fry till translucent or until it turns dark brown in color. 4. Remove it from heat and transfer this into a blender. 5. Blend it into a paste and keep aside. 6. Take a pan, add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 4 pods green cardamom, 1/4 teaspoon black peppercorns, 3 pods cloves, 1 pod black cardamom, 1/2 teaspoon mace, 1 cinnamon stick, 2 dry red chili, 1 teaspoon caraway seeds, 1 bay leaf and dry roast for 3 - 5 minutes on medium heat. 7. Remove it from heat and transfer this in a blender, add 1/2 teaspoon dry ginger powder, 1/4 teaspoon nutmeg powder and blend it well. 8. Heat 35 milliliters ghee in a skillet, add 1 teaspoon ginger paste, 2 teaspoons garlic and stir for 2 - 3 minutes. 9. Then, add the marinated mutton in it and mix it well. 10. Cover it with lid and cook for about 8 - 10 minutes. 11. Open the lid and give it a nice stir. 12. Add 1 teaspoon red chili, 1/2 teaspoon salt, 1 teaspoon coriander powder, prepared blended masala and mix it well. 13. Add 100 grams yogurt and mix it well. 14. Cook for 5 - 7 minutes on medium heat. 15. Now, add 500 milliliters hot water and mix it well. 16. Cover it with lid and cook for about 40 - 45 minutes on medium heat. 17. Open the lid and give it a nice stir. 18. Add the blended onion paste, 1/2 teaspoon garam masala and mix it well. 19. Add 1 tablespoon ginger, 1 tablespoon green chili and mix it again. 20. Cook for 3 - 5 minutes on medium heat. 21. Add 1 teaspoon kewra water and mix it well. 22. Add 1 tablespoon coriander and mix it again. 23. Cook for another 3 - 5 minutes on medium heat. 24. Remove it from heat. 25. Garnish with coriander and ginger. 26. Serve with prepared peshwari naan. Peshwari Naan Servings - 3 - 4 INGREDIENTSDry yeast - 1 1/2 teaspoons Sugar - 1 teaspoon Warm water - 50 milliliters All purpose flour - 300 grams Salt - 1/2 teaspoon Yogurt - 2 tablespoons Oil - 1 tablespoon Warm water - 100 milliliters Oil - 1 teaspoon Desiccated coconut - 50 grams Raisins - 100 grams Almonds - 50 grams Ghee - for brushing White sesame seeds - to taste Ghee - for brushing PREPARATION 1. In a mixing bowl, add 1 1/2 teaspoons dry yeast, 1 teaspoon sugar, 50 milliliters warm water and mix it well. 2. Rest the mixture for 10 minutes. 3. Add 300 grams all purpose flour, 1/2 teaspoon salt, 2 tablespoons yogurt, 1 tablespoon oil and mix it well. 4. Add 100 milliliters warm water and knead it into a dough. 5. Add 1 teaspoon oil and tuck the dough well. 6. Rest the dough for 2 hours. 7. In a blender, add 50 grams desiccated coconut, 100 grams raisins, 50 grams almonds and blend it well. 8. Take the dough and dust it with all purpose flour. 9. Tuck the dough well and roll it into cylindrical shape. 10. Divide the dough into 4 equal portions. 11. Take the dough and roll it into a ball. 12. Cover it with cloth and rest the dough for 15 - 20 minutes. 13. Take the dough ball and dust it with all purpose flour. 14. Flatten it with the help of a rolling pin. 15. Add the blended mixture on it and roll it into a ball. 16. Flatten it with the help of a rolling pin. 17. Brush it with ghee. 18. Place it on a hot tawa and cook on moderate heat for 3 - 5 minutes. 19. Flip it gently and brush it with ghee. 20. Cook on moderate heat for 3 - 5 minutes. 21. Flip it again and brush the other side too. 22. Cook until it turns golden brown in color from both sides. 23. Remove it from heat and place it on a board. 24. Brush it with ghee. 25. Serve with prepared nihari gosht. Official website:  https://ift.tt/2YE99SY Like us on Facebook  https://ift.tt/345eOSQ Follow us on Instagram  https://ift.tt/2rlkF9E


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