Lamb Braised in Pomegranate Recipe

Ingredients 3 pounds lamb shoulder blade chops salt and freshly ground pepper to taste 1 tablespoon vegetable oil 1 onion, sliced 1 pinch salt 4 cloves garlic, sliced 2 cups pomegranate juice 1/3 cup aged balsamic vinegar 1/4 teaspoon dried rosemary 8 fresh mint leaves 1/4 teaspoon red pepper flakes 1 tablespoon honey, or more … Read more

Flank Steak with Black Bean Salsa Recipe

Ingredients 1/2 cup Zesty Italian Dressing juice from 2 limes, divided 2 beef flank steaks (3 lb.) 1/4 cup Barbecue Sauce, any flavor 1 can (15 oz.) black beans, rinsed 1 pound red pepper, chopped 4 slices Baked Cooked Ham, finely chopped 1 serrano chile, seeded, chopped 1/4 cup finely chopped fresh cilantro Instructions 1-Mix dressing and half the lime juice. Pour over meat in shallow … Read more

Bhuna Gosht Recipe

Ingredients 1/4 cup cooking oil 3 pods green cardamom 1 pod black cardamom 2 bay leaves 1 cinnamon stick 6 large onions, sliced thin 6 cloves garlic 1 (1/2 inch) piece fresh ginger root, peeled and julienned 2 teaspoons Kashmiri red chili powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric salt, to taste 2 … Read more

Dal Gosht Recipe

Ingredients

  • 1 cup Toor Dal
  • 6-8 pcs Mutton on bone
  • 1 large sliced onions
  • 1 inch pc Ginger
  • 1/4 cup Mint leaves
  • 1 tsp Haldi
  • 2 tsp Chilli pwd
  • 1 tbsp Dhania pwd
  • 1 tbsp Garam masala
  • Salt to taste
  • 1/4 cup chopped Tomato
  • Juice of 1 lemon
  • 1 lt ++ Water
  • Fried onions for garnish

Instructions

  1. Wash and soak the split pigeon peas.
  2. In the pressure cooker add toor dal, mutton, turmeric, salt, ginger, water and cook for 4-5 whistles.
  3. In a pan add oil and heat it up then add sliced onion, pinch of salt and then let them turn golden brown, reserve few for garnish.
  4. In the pan add tomatoes and cook them until they are nice and soft then start adding the masalas – coriander powder, red chilli powder, turmeric and garam masala.
  5. Check the dal and add some water to it
  6. Add the dal into the masala and mix it properly
  7. Let it cook for sometime and now the Dal Gosht is ready to be serve
  8. Garnish it with mint leaves and juice of half a lime

Dal Gosht Recipe | Hyderabadi Dal Mutton Gosht | The Bombay Chef – Varun Inamdar