rarah ghost

Raarah Gosht No of Portions: 100

Ingredients QTY Unit

Mutton Boneless 12.5 Kgs

Standard Dark brownish in colour. Dry consistency. Meath should be tender and beginning to shred. Good composition of spices. Served hot, garnished with coriander and juliennes of ginger.

Onions 4 Kgs

Ginger Garlic Paste 100 Gms

Coriander Powder 100 Gms

Red Chilly Powder 50 Gms

Turmeric 20 Gms

Cumin Powder 50 Gms

Red Chilly (Whole) 20 Gms

Tomatoes 1 Kg

Green Cardamom 15 Gms

Black Cardamom 20 Gms

Bay Leaf 5 Gms

Curd 2 Kgs

Ghee (Pure) 1 Kg

Coriander Leaves 1 Bunch

Fresh Ginger 20 Gms

Pre-Preparations:

1. Clean and cut the mutton into chunks

2. Marinate the mutton with half ginger garlic paste, curd, half turmeric and half red chilly powder.

3. Pell and chop onions and tomatoes.

4. Peel and cut the ginger into juliennes.

5. Clean, was and chop coriander leaves finely.

Method:

1. Heat the ghee in a kadhai with green and black cardamom, and bay leaf.

2. Add onions and sauté till light brown, add ginger garlic paste, coriander powder, red chilly powder and turmeric and stir fry (Bhunao) using a little water if necessary to prevent burning/sticking.

3. Add the mutton pieces after removing from the marinade. Keep stir frying.

4. When the moisture evaporates, continue to fry, adding the remaining marinade, a little at a time. Keep stir frying till the meat is almost done.

5. Now add tomatoes little at a time and bhunao well.

6. Add cumin powder and whole red chillies, and adjust the seasoing.

7. By now the dish should be dry and meat should begin to shred.

8. Serve hot garnished with ginger julienne and chopped coriander.