Makai Gosht

Method

1. 1

   Blend the onion, ginger, and garlic into a fine paste.

   OnionGingerGarlic

2. 2

   Heat ghee in a kadhai and add the whole spices, saute until aromatic. Add the mutton and cook until all the liquid has evaporated, stirring often.

   Sunflower OilGreen CardamomCinnamonMaceMutton (Boneless)

3. 3

   Add the salt and garam masala. Add the onion paste and cook on a medium flame until no longer raw in the aroma.

   SaltGaram Masala Powder

4. 4

   Add the green chillies and the powdered spices. Saute until the oil starts to separate and the masalas are cooked.

   Green ChilliTurmeric PowderRed Chilli PowderCoriander Powder

5. 5

   Simmer the flame, add the corn kernels, the whisked curd, salt, cashew nut paste, and water just enough to cover the meat level. Mix well to combine.

   CurdCashew PasteWaterSweet Corn Kernels

6. 6

   Simmer covered until thickened slightly and the meat is tender for about 40 mins.

   Garam Masala PowderFresh CreamCoriander LeavesGingerGhee

7. 7

   Finish with garam masala, ghee, fresh cream, chopped coriander, and ginger julienne.