Handi Gosht

By on October 30, 2011

 Handi Gosht

Ingredients

 

  • 2 pounds or 5 kilograms Mutton
  • 1 Onion (chopped)
  • 1 tbsp. Ginger (Adrak)
  • 1 tbsp. Garlic (Lehsan)
  • 1 Big Black Cardamom (Bari Kaali Ilaichi)
  • 1 Cinnamon Stick (Dal Cheeni)
  • 2 Cloves (Loung)
  • 4 Black Peppercorns (Saabut Kaali Mirch)
  • 2 Cardamom Pods (Choti Ilaichi)
  • 2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
  • ¼ tbsp. Turmeric Powder (Pisi Haldi)
  • 1 ½ tbsp. Salt
  • ½ tbsp. All Spice
  • 1 heaped tbsp. Wheat Flour (Aata) (mixed with ¼ cup water)
  • ¼ cup Plain Yogurt
  • ½ cup Cooking Oil

 

Instructions:

 

  • In a handi or deep frying pan, heat cooking oil until well hot. Add onions and fry until transparent.

 

  • To the onions add all of the spices except the meat, plain yogurt and flour. And fry spices for about 5 to 10 minutes, by adding a little water if necessary to prevent burning and sticking to pan.

 

  • Add meat and fry meat with the spices for 2 to 3 minutes.

 

  • Add plain yogurt; mix for 1 to 2 minutes.

 

  • Add 2 cups of water; when water comes to a boil, cover and let meat cook on medium to low heat until meat is tender.

 

  • Add flour and water mixture; mix and continue cooking covered on low heat for another 15 to 20 minutes.