Friday, June 11, 2010


  1. Goshth(mutton) 1/2kilo
  2. Ginger-Garlic paste 3Tbspns
  3. Red chilli powder 2Tspns
  4. Turmeric powder 1/2Tspn
  5. Green Chilles 7
  6. Onion (1big) fried to light brown in colour
  7. Khopra(Dessicated Coconut) 1cup(roasted)
  8. Phalli (peanuts)3.4th cup (roasted)
  9. Til 3/4th cup (roasted)
  10. Imli(tamarind pulp) 1big mutthi
  11. kalonji 1tspn
  12. Zeera(cumin) 1tspn
  13. Rai(mustard) 1tspn
  14. Methi 1tspn
  15. Curry leaves 10-12
  16. Oil for cooking
  17. Salt to taste
  18. Water for cooking
  19. Coriander leaves(1/2bunch)
  1. Raost khopra,phalli and til seperately in a kadai without oil to light brown in colour.
  2. Grind this masala to paste using water along with fried onion and marinade it with goshst.
  3. Also add to the marinade red chilli powder,turmeric powder ans salt.Set this aside.
  4. Now heat about 4Tbspns of oil in a cooker and add zeera,rai,kalonji,methi fry for a while and add curry leaves,green chilles,ginger-garlic paste and fry again for a minute on slow fire.
  5. Add the mariated gosht to this bagar and fry well on slow fire for a long time.
  6. Add the tamarind pulp with 2 cups of water and pressure cook for 10 minutes on slow fire.
  7. Finally fry(bhuno) the masala till oil starts floating.(the more you fry, the tastier will be the gravy it can take upto 30minutes...if the masala is sticking to the botton add water and fry)
  8. Garnish it with fresh coriander(kotmir).
Recommended combination:Khadi dal.