Kababchini Gosht
A spicy, fragrant meat dish. The heat is not from the chilis but the spices used. Quick, easy and delicious!
Servings Prep Time
4people 15 minutes
Cook Time Passive Time
30minutes 20 minutes
Servings Prep Time
4people 15 minutes
Cook Time Passive Time
30minutes 20 minutes
Ingredients
Instructions
  1. Heat the oil in a pan and fry the thinly sliced onions until golden brown. Remove and set aside. Reserve the oil.
  2. In a pressure cooker, load all the mutton, onion pieces, whole spices and spice powders, ginger garlic paste, salt, red chili powder, hara masala and 2-3 tbsp of the oil used for frying. Mix well and keep it on high with the pressure on for 3-4 whistles then lower the heat and cook for about 15 minutes. Turn off the heat and release steam.
  3. Open the cooker and cook while stirring with a wooden spoon until no traces of the onion are seen, it becomes grainy and until oil is released.
  4. Now add the brown onions after crushing a bit. Wash down the sides with about half a cup of water, add the ghee and garam masala and keep it on dum for a few minutes.
  5. Serve hot with naan, paratha or rice.