BHINDI GOSHT
A delicious combination of ladyfingers and mutton from Pakistan.
Preparation Time : 10-15 minutes
Cooking Time : 25-30 minutes
Servings : 4
...INGREDIENTS
Ladyfingers (bhindi), trimmed
500 grams
Mutton, cut into small pieces on the bone
500 grams
Ghee
2 tablespoons
Cumin seeds
1 teaspoon
Cinnamon
2 one-inch sticks
Black cardamoms
4
Black peppercorns
8-10
Onions, thinly sliced
2 medium
Green chillies, slit
3-4
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Salt
to taste
Turmeric powder
1/2 teaspoon
Coriander powder
2 teaspoons
Oil
2 tablespoons
Tomatoes, pureed
2
Red chilli powder
1 teaspoon
Garam masala powder
1 teaspoon
Fresh coriander leaves, chopped
4 tablespoons
METHOD
Heat ghee in a pressure cooker. Add half teaspoon cumin seeds, cinnamon, black cardamoms, black peppercorns and onions and sauté till lightly browned. Add mutton and green chillies and continue to sauté. Add ginger paste, garlic paste, salt, turmeric powder and coriander powder and stir. Heat oil in another pan. Add the remaining cumin seeds. Make a slit one side of the ladyfingers and add to the pan and sauté till lightly browned. Add two cups of water to the mutton and mix. Add tomato puree and stir. Add red chilli powder and garam masala powder and mix well. Add coriander leaves and the sautéed ladyfingers. Mix and adjust salt. Close the cooker with the lid and cook under pressure till one whistle is released. Reduce heat to medium and cook for twenty to twenty five minutes. Open the lid when the pressure reduces completely. Serve hot.