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Dalchini Tomator Gosht

Servings: 2


400 grams mutton (chopped into small pieces)
150 grams tomato pureé
2 tsp red chilly powder
1 tsp cinnamon or dalchini powder
2 cinnamon or dalchini sticks
4 cloves
2 green cardamom or elaichi
1 tbsp ginger garlic paste
1˝ tbsp ghee
˝ cup onion paste (fried)
2 bay leaves


Marinate the mutton pieces with ginger-garlic paste, salt, tomato pureé, fried onion paste, cinnamon powder and red chilly powder.

Add ˝ tablespoons of pure ghee and mix properly. Set aside for an hour at least.

Heat the remaining ghee. Add cinnamon, cardamom, cloves and bay leaves. Add the marinated mutton and cook on a high flame for two to three minutes (bhuno).

Add a little water, bring it to boil, simmer and cook till the mutton is tender and ghee floats to the top.

Adjust the seasoning, sprinkle cinnamon powder on top and serve hot.

Recipe: Chef Sujan Mukherjee, Taj Bengal, Kolkata

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