INDIAN MAKE THE GOEST-E-AKBARI

MAKE THE GOEST-E-AKBARI
• 1/2 kg mutton, cubed
• ½ cup milk
• 1 large onion, chopped
• 1 tablespoon ginger-garlic paste
• ½ tablespoon coriander powder
• 2 tablespoons chilli powder
• ½ tablespoons chilli cumin powder
• 1 tablespoons garam masala powder
• Salt to taste
• A few strands of saffron dissolved in a tablespoon of milk
• 1 tablespoon flour
• 1 tablespoon ghee
• 100 grams boiled green peas
• 1 onion, chopped
• 1 tablespoon oil
• 2 green cardamoms
• 2 black cardamomos
• 4 cloves
• 1 piece of cinnamon
• 6-8 black peppercorns
• 1 bay leaf
• ½ tablespoon shahjeera
• 2 whole red chillies
COOKING PROCESS
1. Pressure cooks the mutton with all the ingredients for the gosht except the saffron. Flour and ghee
2. Heat ghee in a pan; add flour and sauté for half a minute.
3. Lower the flame and gradually and water. Stir constantly till a smooth batter is obtained.
4. Add this batter to the gosht and keep stirring for 5 minutes
5. Heat oil in a vessel and add the whole garam masala, bay leaf and shahjeera. Add the chopped onions and fry till brown.
6. Add the green peas and stir for about 2 minutes.
7. Add the whole dry red chillies and fry.
8. Then add the cooked gosht. Mix well and remove from heat.
9. Garnish with onion rings, ginger juliennes, coriander leaves and lemon wedges.