Patiala Gosht

Patiala Gosht
Ingredients

Mutton boneless pieces 1 kg
Ginger, chopped 3 inch piece
Garlic, chopped 10 cloves
Oil 2 tbsp
Onions, chopped 2
Salt to taste
Black cardamoms 4
Cloves 5
Bay leaves 2
Cinnamon 2 inch stick
Black peppercorns, crushed 6
Red chili powder 1 tsp
Turmeric powder ½ tsp
Coriander powder 1 tbsp
Tomatoes, chopped 2 medium
Cumin seeds, pounded 1 ½ tsp
Coriander leaves, chopped 2 tbsp
Ginger pieces chopped 3 inch piece

Method

Heat oil, add mutton pieces, onions, ginger-garlic paste and salt and sauté over low heat for about ten minutes. 

Add black cardamoms, cloves, bay leaves, cinnamon sticks and crushed black peppercorns and sauté for half a minute. 

Add water, cover and cook until meat is tender.
Remove the meat pieces from the gravy and keep aside. 

Add red chili powder, turmeric powder and coriander powder to the gravy and stir.
Increase the heat, add tomatoes and cook till pulpy.
Add water and simmer. 

Meanwhile skewer a ginger piece between two mutton pieces on two inch wooden sticks and place the skewers in the gravy and simmer for five minutes, turning the skewers at regular intervals.
Add cumin powder and stir for a minute. 

Arrange the skewers on a flat dish, pour the gravy and garnish with coriander leaves. Serve hot.

Patiala Gosht by Zarnak Sidhwa