Lauki Gosht
Course: EntreesDifficulty: Easy
Servings
6
servingsPrep time
30
minutesCooking time
1
hour30
minutesCalories
20
kcalIngredients
1 kg. Mutton
1/2 kg. Ghiya (lauki) peeled and cut into pieces of 1 to 2 inches.
1/4 tsp. Turmeric (Haldi) powder
1 tsp. Chili (Lal Mirch) powder
3 tbsp. Coriander (Dhaniya) powder
2 medium onion–chopped or sliced
1/2 cup Vegetable oil
1 tbsp. Ginger (Adrak) paste
1 tsp. Garlic (Lehsan) paste
1 tsp. Garam masala powder
6 Cloves (Laung)
6 Black Pepper (Kali Mirch)
2 Black Cardamom (Bari Ilaichi)
1 tsp. Salt (adjust to taste)
1 cup Fresh Mint (Podina) leaves
Directions
- Fry the onion in oil till brown. Remove the onion and grind.
- Add Haldi, Dhaniya, Mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
- Add mutton and ground onion and cook till water dries again.
- Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
- When meat is almost done add Ghiya (lauki) and cook till the Ghiya (lauki) are done and the required gravy is left. Cook throughout on low heat.
- Garnish with fresh Podina.
- Serve with naan.
This is my absolute favorite