PREPRATION OF GOSHT-E-DILRUBA

PREPRATION OF GOSHT-E-DILRUBA
• 400 grams lamb meat
• 250 grams colocasis
• 2 medium-sized potatoes
• 200 grams peas, shelled
• 2 medium-sized onions, chopped
• 2 tablespoons ginger-garlic paste
• 2 green chillies
• ½ tablespoons kasuri methi
• 1 tablespoon red chilli powder
• 1 bay leaf
• 100 ml tomato puree
• Salt to taste
• Coriander leaves for garnishing
COOKING METHOD
1. Boil the peas, colocasia and potatoes till they are half cooked. Cut into thin slices.
2. Heat the oil and fry the slices till they are light brown. Keep aside.
3. In a pan, heat 1 tablespoon oil and add half of the ginger-garlic paste, green chillies, bay leaf and kasuri methi. Fry for 2 minutes. Add tomato puree and fry till the oil floats on top. Keep aside. This is for the gravy.
4. Heat 2 tablespoons oil and add ajwain. Add the chopped onion and fry till light brown. Add the remaining ginger-garlic paste and the meat. Sauté for about 5 minutes. Sprinkle some water and cook till done add the vegetables, salt and chilli powder and mix lightly.
5. Pour the tomato gravy and fry for 2 more minutes
6. Garnish with coriander leaves and serve hot with naan or parathas.