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Main Ingredients | Boneless mutton, Potato salli |
Cuisine | Parsi |
Course | Main Course Mutton |
Prep Time | 16-20 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Salli Gosht
- 600 grams Boneless mutton cut into 1/2 inch pieces
- for garnish Potato salli
- 1 tablespoon Cumin seeds
- 2 inches Ginger
- 10-12 cloves Garlic
- 608 Dried red chillies soaked
- 2 tablespoons Oil
- 2 Medium onions chopped
- 1 Medium tomato chopped
- to taste Salt
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder
- 12 Dried apricots soaked and drained
- 1 tablespoon Jaggery grated
- 1 tablespoon Malt vinegar
- 1 tablespoon Vinegar
Method
- Put cumin seeds, ginger, garlic, red chillies and a little water in a blender jar and blend into a fine paste.
- Heat oil in a pressure cooker, add onions and sauté until they turn light brown. Add tomatoes and salt, mix well and saute till they are pulpy.
- Add the ground paste, rinse the jar with 1 cup of water and add to the pan. Mix well and cook for 2 minutes. Add red chilli powder and turmeric powder, mix and sauté for 2-3 minutes. Add ½ cup water and mix.
- Add mutton pieces, mix and cook for 2-3 minutes. Add soaked apricots, mix well and cook for 1 minute. Add 1 cup water and mix. Cover the cooker and cook till the pressure is released 4 times.
- Open the lid of the cooker when the pressure settles completely. Add jaggery, malt vinegar and vinegar, mix well and cook till the jaggery melts.
- Transfer the mutton into a serving bowl, garnish with potato salli and serve hot.
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