Gosht Yakhani

KASHMIRI DELICACY-  GOSHT YAKHANI

http://www.pinterest.com/pin/415527503091224097/

INGREDIENTS -

1. Meat (Gosht) - 1/2 kg
2. Curd - 400 gms
3. Sauf Powder - 3 tsp
4. Sauth Powder - 1 tsp
5. Kali Mirch Powder - less than 1/2 tsp
6. Cloves - 5 in nos. grounded
7. Cinnamon Stick - 1 Medium stick broken into 2 ( you may also use Cinnamon powder less than 1/2 tsp)
8. Badi Elaichi - 1
9. Choti Elaichi - 4 in nos. Grounded
10. Javitri -  1 Medium size grounded 
11. Hing - A pinch
12. White Sabut Jeera - 1/2 tsp
13. Bay Leaf- 1 big crushed
14. Water - Accordingly
15. Salt to taste
16. Oil for cooking- 1 Big  Serving spoon

PREPARATION -

Heat 1/2 serving spoon oil in a cooker. Now add Hing, Bay Leaves, Cloves, Choti Elaichi, Badi Elaichi, Javitri, Cinnamon Stick (If you are using powdered one don't add in it) & White jeera and fry for 5 secs on a low flame. Add Mutton (Gosht) pieces and fry for 10 mins. on a low flame until it turns golden brown, with the lid on. Now add one  medium tea cup of water in it. Cover the lid and let it cook till 2-3 whistles( cook it on a low flame).

Meanwhile, in a bowl take curd, add sauf powder, saunth powder (have to be very careful with the quantity, or else saunth will ruin the taste) , kali mirch powder, salt (Cinnamon if you have powdered it), 1 tea cup water and make a smooth batter.

Meat is cooked. Open the lid and drain the water with help of a strainer (Use a big strainer so that Meat pcs. and the garam masalas are secured in that). Now in the same pan heat 1/2 serving spoon of oil and add the curd mixture while gently stirring it so that it doesn't form lumps. Keep on stirring it for few secs. on a low flame, until it comes to boil. Now add the Meat pieces along with the sabut garam masalas and let it cook on a low flame with the lid on, for 30-45 mins.

Oh! you still wana wait to have this? Well I am already famished :D

Best Served With-  Kashmiri Pulao, Gosht Biryani or even simple boiled rice.