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Dhoowan Gosht

Cubes of lamb leg cooked in tomato, red chilli, turmeric and yoghurt.


CHEF´S NAME : Mohammad Naeem, Team Pakistan
Difficulty Level : Medium
Servings :
cook Time : 1 hour 30 mins
 
Rating		 :
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INGREDIENTS
  • 1 kg chickpeas 

    1 1/2 kg mutton (from leg, 1 inch boneless cube)   

    50 gms red chilli   

    30 gms turmeric   

    50 gms whole garam masala, jeera, ajwain, star anise, javitri, cloves, bay leaf, black and green cardamom, coriander, fennel seed    

    200 gms tomato   

    350 ml yoghurt  

    2 capsicum (green)   

    20 gms + 1 kg atta (whole grain flour)   

    100 gms butter (white or salted)   

    100 gms ghee   

    3 eggs   

    2 tbsp salt   

    3 cucumbers  

    1 mango (ripe) or mango pulp   

    2 tbsp ginger paste 

    2 tbsp garlic paste  

    3 onions

    1 bunch mint  

    1 raw papaya 

    50 gms cooking soda (or sweet soda)
 
METHOD:
Take the mutton cubes. Put in a pan.

Chop tomato, onion, ginger, garlic, yoghurt, chilli and whole spices and add to pan. Cook on the stove.

When meat is nearly done, put ghee and butter in stove on high flame till done.

Take a charcoal in a s/s plate. Put some burning charcoal in it. Pour some charcoal into the
burning charcoal. It start smoke flood, put this plate inside the cooking pot, on top of the
cooked meat & seal for 5 minutes.

Plating:
Put the meat curry in bowl.

Slice some cucumber with mango & mint. Make a salad.

Place that curry bowl in a plate. Side with salad.

May be served with naan and roti.




 


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