Curry Recipes Online
Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: issiemc on March 10, 2008, 03:25 PM
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This is a recipe I got from a chef in one of Bradford's oldest Curry Houses, it was given to me in the late 60's and one that I use all the time, friends love it
You can adapt it to other meats and veg.
Gosht Salan
600g Gosht cut into cubes
200g Onion very thinly sliced
200g Fresh Tomato, chopped
100g Ghee
1 tsp Salt
1 tsp Chilli Seeds
1 tsp Coriander Make a paste with 2 large tbsp Yogurt
1/2 tsp Turmeric
1 tsp Paprika
40g Fresh ginger grated
5 Cloves Fresh Garlic crushed
1/2 pintWater
5 Fresh Chillies chopped
10 Sprigs fresh coriander chopped fine
2 tsp Methi leaves
1 tsp Garam Masala
Method
Add the Ghee to the pan and get it to smoking point other wise the onions will just boil when you add them
Fry onions in ghee until golden around 20-30 mins, keep on a low to moderate heat, you need to bring out the flavour and colour
And Meat and fry on a brisk heat until sealed, then turn down
Add spice paste along with crushed ginger and garlic, cook on a medium heat until the ghee separates, again around 20 mins
This is the secret to a good curry, get the ghee to rise to the top with the sauce underneath?
Add tomato along with Methi and Gram Marsala, add enough water for the meat to cook in and give you a good sauce
Bring to boil and then simmer for 20- 30 mins
Add fresh chillies and coriander and continue to simmer until meat is cooked to your liking
Serve with Chappati or Rice ;D
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I made this last night. It was great! Thanks a lot for a very simple but delicious recipe!
Schweik ;D ;D ;D ;D ;D