Shah Pasand Tikkay

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Ingredients

  • A leg (thigh) of goat without bones (chopped and cubed)—1 kg
  • Cream—45 gram (3 tablespoonfuls)
  • Paste of ginger and garlic—90 gram (6 tablespoonfuls)
  • Cheese—45 gram (3 tablespoonful)
  • Cumin Powder—5 gram (1 teaspoonful)
  • Vinegar—45 gram (3 tablespoonfuls)
  • Saffron—1 pinch
  • Kasoori Fenugreek (Methi) Powder—3 gram (1/2 teaspoonful)
  • Salt—To the taste
  • Black Pepper—To the taste
  • Red Chili—To the taste
  • Lubricating Agent (Butter)—To the taste

Preparation Method

  • Put together the spices, viz. garlic & ginger paste, red chili, black pepper, vinegar and salt.
  • Add cubed pieces of mutton into it and after mixing them thoroughly, leave for 2 hours to be moistened.
  • Take cream, cheese, ground Garam Masala (Indian spices), cumin powder, saffron and Fenugreek powder and put them in a separate bowl.
  • Then takes moistened meat, add it in this mixture and leave aside for one hour.
  • Set your oven at 175C0/350Fo heating temperature.
  • Hang the meat on the bar and roast them in the oven for 8 to 10 minutes.
  • Take out of the oven and keep them hanging for sometime so that the loosely bound particles may drop off.
  • Lubricate it with butter, and again roast the bar meat for 3 to 4 minutes.

Toppings/Decoration

Before serving, top it with finely chopped green coriander & onion, cream and lemon flakes. Now your dish is ready, just enjoy it!

Serving Size

One serving is for 4 to 5 people.

Preparation Duration

3 hours and 30 minutes

Cooking Period

20 minutes.
Shah Pasand Tukry

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