Seyal Kadai Gosht in Urdu
750 g – lamb Meat
100 g – Butter
5 – medium-sized Onions
2 – medium-sized Tomatoes
1 inch piece – Ginger
1/2 bunch – Coriander leaves
a few sprigs of fresh Mint leaves
2-3 – Green chillies
1 cup – fresh Curd
Dry masalas: 6 – green Cardamoms
1 tsp – Jeera
2 – black Cardamoms (only the seeds)
2 – Bay Leaves
3 – Cloves
1 inch stick – Cinnamon
1 tsp – kasuri Methi powder
Powder masalas: 1 tbsp – coriander powder
1 tsp – National Turmeric powder
1 tsp – National Garam Masala
1 tsp – National Red Chilli powder
National salt to taste
How to Make Seyal Kadai Gosht
Heat butter in a pressure cooker.
Add green cardamoms, jeera, black cardamom seeds, bay leaves, cloves and cinnamon.
When the spices stop spluttering add onions and ginger.
When the masala turns golden brown, add mutton, tomatoes, fresh coriander, powdered masalas and 1/4 cup of hot water.
Allow it to simmer over low flame for 25-30 mins.
When the butter separates from the mutton, add 1.25 glass of water and pressure cook it for 20 mins or until the mutton becomes tender and juicy.
Transfer the mutton gravy to a kadai or frying pan and cook on low flame.
Beat 1 cup of curd well and add to the mutton.
Add powder kasuri methi and simmer for 5 mins.
Garnish with fresh mint leaves.
Serve hot with roti or lachha parathas and onion rings with mint chutney.
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