Dahi Kashmiri Gosht
Ingredients
Undercut 1 kg
Red Chilies (Whole) 8
Ginger Garlic (Crushed) 1 tbsp
White Cumin Seeds 1 tsp
Black Peppercorns 1 tsp
Coriander Seeds 1 tbsp
Green Chilies 4
Salt As required
Yogurt 1 bowl
Onion (Finely chopped) 3
Oil 1 bowl
Butter ½ tbsp
For the Stock:
Garlic 1 clove
Onion 1
Cinnamon 1 stick
Ginger 1 piece
Coriander Seeds 1 tsp
Salt As required
Method:
– For the stock, add to a pot 3 cups water, 1 kg undercut, 1 onion, 1 garlic clove, 1 piece ginger, 1 cinnamon stick, 1 tsp coriander seeds, salt and boil. After 5-10 minutes, take out the undercut and set aside, while sieving the rest.
– In a pot heat 1 cup oil and to it add 3 finely chopped onions until they are golden brown. Take out and spread on a tissue paper.
– Then add the undercut to the pot.
– In a blender, combine 1 bowl yogurt and the fried onions.
– When the water of the meat has dried, add the yogurt mixture and 8 crushed red chilies, 1 tbsp crushed ginger garlic, 1 tsp white cumin seeds, 1 tbsp coriander seeds, 1 tsp black peppercorns, and 4 large green chilies.
– Then add salt as required and mix everything together. Add the stock and let it simmer.
– When the oil separates from the stock, add ½ tbsp butter and leave it to simmer for 10 minutes. Serve Delicious Dahi Kashmiri Gosht with hot naan.
