Monday, March 23, 2009

Goshth (Mutton) Fry


Goshth Fry (Mutton Fry)


This is a popular dish cooked in most muslim households in Andhra Pradesh and it’s a dry and well flavoured spicy fry and goes well with Khatti Dal (Pappu Charu) which is a kind of no fancy Sambar made with Tur Dal(arhar/kandi pappu) well blended in a tangy tamarind paste and tomatoes and tempered with mustard cumin and curry leaves. Khatti Dal and Goshth fry is a great combination with rice and you can never go wrong with this one

Ingredients: ½ kg tender lamb cut into cubes
5 tbs ginger garlic paste
2 tsp chilli powder
1 tsp turmeric powder
2 tbs coriander powder
1tsp garam masala
½ cup oil
Salt 1tbs or to suit your taste

Method: Trim the fat and wash the lamb cubes in a glass bowl mix the cubes with ginger garlic,chilli and turmeric powder,2 tbs oil, and salt .Mix well transfer it into a wok or kadai add one cup water and cook till meat is tender keep adding water if it dries up till the meat is cooked. Alternatively you can cook it in a pressure pan for four to five whistles, and let it cool, remove lid and return the pan to the stove. Add the remaining oil and garam masala and keep tossing from time to time, till the masala sticks to the meat pieces and there is no water left. Sprinkle a pinch of chilli powder, give it another minute and put off the flame.Garnish with coriander and serve.It is excellent with roti or steamed rice.

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