Patiala Gosht
Patiala Gosht
Ingredients
- Mutton boneless pieces 1 kg
- Ginger, chopped 3 inch piece
- Garlic, chopped 10 cloves
- Oil 2 tbsp
- Onions, chopped 2
- Salt to taste
- Black cardamoms 4
- Cloves 5
- Bay leaves 2
- Cinnamon 2 inch stick
- Black peppercorns, crushed 6
- Red chili powder 1 tsp
- Turmeric powder ½ tsp
- Coriander powder 1 tbsp
- Tomatoes, chopped 2 medium
- Cumin seeds, pounded 1 ½ tsp
- Coriander leaves, chopped 2 tbsp
- Ginger pieces chopped 3 inch piece
- Heat oil, add mutton pieces, onions, ginger-garlic paste and salt and sauté over low heat for about ten minutes. Add black cardamoms, cloves, bay leaves, cinnamon sticks and crushed black peppercorns and sauté for half a minute. Add water, cover and cook until meat is tender.Remove the meat pieces from the gravy and keep aside. Add red chili powder, turmeric powder and coriander powder to the gravy and stir. Increase the heat, add tomatoes and cook till pulpy.Add water and simmer. Meanwhile skewer a ginger piece between two mutton pieces on two inch wooden sticks and place the skewers in the gravy and simmer for five minutes, turning the skewers at regular intervals.Add cumin powder and stir for a minute. Arrange the skewers on a flat dish, pour the gravy and garnish with coriander leaves. Serve hot.
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