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Meetha Gosht

Ingredients

  • 1 lb. beef or mutton without bones
  • 1 ½ onions orange-sized
  • 1 small pod garlic
  • 1 ½ pod ginger
  • 2 tsp coriander
  • 1 tbsp red chilies ground – or, to taste
  • Salt to taste
  • ¼ lb. raisins
  • ¼ lb. almonds blanched and peeled
  • 3 dried plums aloo bukhara
  • 1 tbsp sugar
  • 2 large tbsp ghee

Instructions

  • Cut the meat into ½” squares. Heat the ghee and fry finely sliced onions till golden-brown.
  • Then, put in finely ground ginger and garlic, and after a few minutes, add the meat pieces (previously washed) and brown on medium heat till the water dries.
  • Then, add the salt, chilies, and coriander powder, and again brown the contents, adding a little water at a time until the ghee is separated from the masala. Put in a cup of hot water and place on slow fine till the meat is tender.
  • Lightly fry the raisins and almonds and add to the curry, with the plums (previously washed) and let it simmer with another ½ cup of hot water.
  • When ready, the ghee reappears, and the gravy thickens.
  • Serve with pulao.
Author: Azra Ahmed