Daily Times

BALTI GOSHT

Ingredients

Two pounds of goat leg cut into small pieces

Four medium size tomatoes finely chopped

Two medium onions finely chopped

A teaspoon of minced ginger

A teaspoon of minced garlic

One and half tablespoon of salt

One and half tablespoon of red chilli powder

Half a teaspoon of turmeric powder

A cup of cooking oil

A cup of beaten yoghurt

Five ounces of fresh garlic cut into julienne strips

Half a tablespoon of garam masala

Half a tablespoon of white cumin seeds dry roasted and crushed

Half a tablespoon of black peppercorns freshly ground

Half a tablespoon of lemon juice

Eight green chilli peppers with tops removed and slits cut into sides

A cup of cilantro finely cut

Directions – cook the goat leg, tomatoes, onions, minced ginger, minced garlic, salt, red chilli powder, and turmeric in a pressure cooker for 15 minutes. Heat oil in a wok and add the contents of the pressure cooker. Cook on high flame for a few minutes. Add yoghurt, one tablespoon at a time. Cook until oil begins to separate. Add garlic and cook until oil separates completely. Lower heat. Add garam masala, white cumin seeds, black peppercorns, lemon juice and green chilli peppers. Stir and turn off heat. Add Cilantro.

BHUNNA GOSHT

Ingredients

Two pounds of goat leg cut into small pieces

10 medium size tomatoes puréed in a food processor

A teaspoon of minced ginger

A teaspoon of minced garlic

One and a half cup of cooking oil

One and a half tablespoon of red chilli powder

A teaspoon of ground green coriander

Half a teaspoon of turmeric powder

A tablespoon of lemon juice

One and half tablespoon of salt

Three tablespoons of black peppercorns

Directions – cook the goat leg, minced ginger and minced garlic, with four tablespoons of water, in a pressure cooker for 15 minutes. Cook tomatoes in a sauteuse until their water is dry. This should take about ten minutes. Add goat leg pieces to sauteuse and stir. Cook on medium flame for five minutes. Add cooking oil and stir. Add lemon juice, red chili powder, ground green coriander, and turmeric powder. Cook on high flame for three to five minutes, until oil separates from gravy. Add salt and stir. Turn heat off. Coarsely crush black peppercorns and sprinkle on the contents of the sauteuse. Cover and let sit for a few minutes.

CHICKEN KARAHI

Ingredients

Two pounds of chicken cut into small pieces

A teaspoon of minced ginger

A teaspoon of minced garlic

A tablespoon of lemon juice

Two tablespoons of water

10 medium size tomatoes puréed in a food processor

One and a half tablespoon of red chilli powder

Half a teaspoon of turmeric powder

One and a half tablespoon of ground coriander seeds

A cup of cooking oil

One and half tablespoon of salt

Five ounces of fresh garlic cut into julienne strips

Eight green chilli peppers with tops removed and slits cut into sides

A cup of Cilantro finely cut

Half a tablespoon of garam masala

Three tablespoons of white cumin seeds

Directions – cook chicken, minced ginger, minced garlic, lemon juice and water in a skillet until the chicken turns white. Add tomatoes, red chilli powder, turmeric powder, and ground coriander seeds to the skillet. Cook on high flame until the water of the tomatoes dries up. Add oil and cook on medium flame until the oil separates from the gravy. Add salt and mix well. Turn off heat and add julienned garlic, Cilantro and garam masala. Dry roast white cumin seeds in a pan and ground coarsely. Sprinkle on the contents of the skillet.

Published in Daily Times, January 22^nd 2018.