Sabzi Ghosht is a delightful and tasty Indian dish that joins delicate meat with various vegetables and fragrant flavors. Here is a recipe to assist you with getting ready Sabzi Ghosht:


500 grams lamb (goat meat), cut into pieces
2 tablespoons oil or ghee (explained spread)
1 huge onion, finely slashed
2 teaspoons ginger-garlic glue
2 medium tomatoes, pureed
1 teaspoon cumin seeds
2-3 green chilies, cut
1 teaspoon turmeric powder
1 teaspoon red stew powder (change as indicated by your flavor inclination)
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
Salt to taste
1 cup blended vegetables (carrots, peas, beans, potatoes, and so on), diced
New coriander leaves, hacked for decorating

Heat oil or ghee in a huge skillet or tension cooker over medium intensity. Add cumin seeds and let them splutter.

Add the slashed onions and sauté until they become brilliant brown.

Add ginger-garlic glue and cook for one more moment until the crude smell vanishes.

Add the lamb parts of the skillet and cook on high intensity until they are seared on all sides. Mix infrequently to guarantee in any event, cooking.

Decrease the intensity to medium and add the tomato puree. Cook for 2-3 minutes until the tomatoes are cooked and the oil isolates from the masala.

Add turmeric powder, red stew powder, coriander powder, garam masala powder, and salt. Blend well to cover the meat with the flavors.

Add the blended vegetables and blend them in with the meat and flavors.

On the off chance that utilizing a tension cooker, add a little water (around 1/2 cup) to make some steam. Close the top and cook for around 15-20 minutes or until the meat is delicate. In the event that utilizing a customary skillet, you might have to add more water and cook for a more drawn out time frame until the meat is cooked and delicate.

When the meat is cooked, actually look at the consistency of the sauce. In the event that it’s excessively thick, add a little water and stew for a couple of moments.

Embellish with newly slashed coriander leaves.

Serve hot with naan, roti, or rice.

Partake in your natively constructed Sabzi Ghosht!


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