The best way to welcome the return of spring: Tender Juicy and Flavorful Kachnar Gosht.
Prep Time 10 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 8
Author Bushrah | Recipestable
Ingredients
1-1/2kgmutton
1kgkachnar buds
1/4cupdesi ghee or butteryou can use oil
2onionsthinly sliced
1cupplain yogurt
1teaspoonginger paste
1teaspoongarlic paste
3 tomatoesfinely chopped
2teaspoonred chili powder
1teaspooncoriander powder
1/2teaspooncumin powder
1/2teaspoonturmeric powder
1teaspoonhot spices powder or Garam Masala powder
salt to taste
1tbspfresh lemon juiceoptional
For Garnishing
green chiliesthinly sliced
ginger slices
Instructions
Method
Clean Kachnar buds, break the fat stems and remove them from the buds. Wash these buds 2-3 times with clean water.
Boil kachnar flowers in small amount of water use as little as required to cook for 2 minutes.
Heat butter or ghee in a deep pan or skillet over medium heat.
Add onions and fry for 3-4 minutes or until translucent.
Add ginger garlic paste and cook for 30 seconds.
Now add mutton, Cook and stir for 15 minutes or until meat color changed.
Now add tomatoes, red chili powder, turmeric powder, cumin powder, coriander powder and salt.
Mix well.
Add 2 cups water and cover the pot with a lid and let it simmer on low flame for 1 hour or until meat is cooked thorough.
Remove lid and cook on high heat for 5-10 minutes or until water dries up and oil come on top.
Now add kachnar buds and stir fry for 2 minutes. (Don't over cook)
Then add yogurt and simmer for 10 minutes.
Take it out in a serving bowl.
Garnished with green chilies and ginger slices. Serve and sprinkle with garam masala and lemon juice if this is to your taste. (I think it improves the flavour.) ENJOY!!
Notes
Serving Suggestions: Goes great with tandoori roti, naan bread, chapattis, or any other kind of bread, and mint and yogurt raita.