BALTI Gosht:
BALTI Gosht:

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, balti gosht:. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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BALTI Gosht: is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. BALTI Gosht: is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook balti gosht: using 18 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make BALTI Gosht::
  1. Prepare 500 g mutton / lamb boneless or with bones
  2. Make ready 4 Tbsp oil
  3. Take 2 onions finely sliced
  4. Make ready 2 Tbsp ginger garlic paste
  5. Make ready 2 tsp red chili powder
  6. Make ready 1 tsp coriander powder
  7. Prepare to taste salt
  8. Prepare 2 black cardamom
  9. Get 2 green cardamom
  10. Take 4-5 cloves
  11. Take 1 inch cinnamon stick
  12. Take 1 bay leaf
  13. Take 4 Tbsp yogurt beaten
  14. Make ready 1/2 cup tomato puree or fresh tomatoes
  15. Make ready 2 green chillies chopped 4 Tbsp coriander leaves / cilantro
  16. Prepare 1/2 tsp garam masala powder
  17. Take 1/4 tsp cinnamon powder
  18. Take juice of 1 lemon

This is one of the best recipes by chef Zubaida Tariq at Masala TV show. Check out the other best recipes of chefs Zubaida Tariq. Up there, in the freezing danger of the world's highest mountains, Balti porters, known for their incredible hardiness, carry the supplies needed for Western adventurers to fulfil their high-altitude dreams. How to Make Restaurant Style Balti Goshat at Home - Authentic Recipe of Balti Gosht - Mutton Balti Recipe By Rakhshanda #MuttonMasala #BaltiGosht #MuttonReci.

Steps to make BALTI Gosht::
  1. Heat oil in a pan and fry onion till golden brown. - Add the ginger garlic paste and fry till the raw smell has vanished from it. (about 2-3 minutes) - Add all whole spices (bay leaf, both cardamom, cloves, cinnamon stick) fry few minutes.
  2. Add the mutton / lamb fry really well then add all dry spices and fry well till all the water has evaporated - Add the tomato purée fry well for few minutes then add beaten yogurt and cook till the masala is fully cooked.
  3. Add 1 cup boiled water. If you need more gravy so you can add more 1/2 cup of water. - Cook on low heat till the mutton / lamb is soft and tender & all oil starts floating on top. (Alternatively cook in pressure cooker for 2 - 3 whistles).
  4. Add the green chili, coriander leaves, garam masala powder, lemon juice. Stir well remove from heat. - Serve hot with roti, naan or rice. - Enjoy ! ❤️

Heat ghee in kadhai and add cumin seeds, ginger garlic paste followed by mutton & tomato. Saute until it starts leaving oil from the edges and add water. When meat is almost cooked add green chilies and coriander powder. Cook till the meat is done. Written by Aini Amin in Beef and mutton, Curry, Main course.

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