Afghani Gosht Recipe | Mutton Afghani Dry

Afghani Gosht Recipe | Mutton Afghani Dry

Afghan cuisine (Dari: آشپزی افغانستان‎, Pashto: افغان پخلی‎) is largely based upon the state's leading harvests, such as wheat, maize, barley, and rice. Additional these clips are native fruits and vegetables and dairy products like milk, yogurt, and whey. The nation's culinary specialties reflect its ethnic and geographic diversity. The country Afghanistan is known for its high-quality pomegranates, grapes, and sweet, round-shaped melons. The national dish of Afghanistan is Kabuli palaw / pilaf.

Ingredients for Afghani Gosht Recipe | Mutton Afghani Dry
Oil – ½ cup
Mutton – 1 ½ kg (5 lbs)
Ginger - 2 tbsp chopped
Garlic – 2 tbsp chopped
Green chilies crushed – 3 tbsp
Oil – 1tsp
Water ½ cup
Black pepper powder – 2tsp
Cumin powder – 2tsp
Garam masala powder – 1tsp
Salt - 1 tsp
Fried onion – ½ cup
Yogurt – ½ cup
Tomato puree – ¾ cup
Sabot Dhania bhun a kuta – 1 tbsp
Dry fenugreek/ Kasuri methi – 1tsp
Cream – 3 tbsp
 


Afghani Gosht Recipe | Mutton Afghani Dry Preparation Method

• Add oil to a cooker and once the oil is warm add mutton and mix until the mutton changes its colour.
• Once the mutton changes its colour add ginger, garlic, and crushed green chilies and salt and mix.
• Mix on medium-low flame for 5 min until it leaves oil.
• Add ½ cup water and pressure cook for 10 minutes.
• After 10 minutes off the flame and leave for 2 min and then went off the pressure heat.
• Now take a wok and put the pressure cook mutton in it along with the juices.
• Fry on high flame add  black pepper, cumin powder garam masala, salt, fried onion and mix well and cook for 7 minutes.
• Then add yogurt and mix well for 10 minutes.
• Now add tomato puree and mix well for 5 minutes
• Add ½ cup water and put the flame to medium-low and put bhuna kuta dhania and put the lid and cook on low flame until the mutton gets tender.
• After 10 to 15 minutes check the mutton if it is tender then add Kasuri methi mix
• In the end, add cream and mix well and leave some cream for garnishing.
• Dish out and serve. Garnish with cream and onion rings, lemon wedges, and cucumber slices.

Serves: 4

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