Wednesday, 24 October 2012

Kadu Gosht

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Kadu gosht is made very often in nearly all Punjabi households. Its also my dad's all time favorite and I tend to make it specially for him, as a kid I never really liked kadu, it literally used to turn me off whenever kadu gosht was cooked for lunch but with age every thing has changed and now I have also developed a liking for this dish. I am sharing with you the way my ami used to cook it...

Kadu Gosht


Meat 500gm (lamb/beef)
Squash/Kadu ½ kg (peeled and cut in to small pieces)
Onions 2 medium sliced
Tomatoes 2 medium finely chopped
Ginger garlic paste 2 tbsp
Oil/ghee 1/2 cup (if using ghee its melted ¼ cup)
Salt 2 tsp (as per taste)
Chili powder 1 1/2 tsp (or to taste)
Turmeric powder 3/4 tsp
Cumin seeds 1 tsp
Garam masala 1/2 tsp
Dhania powder ½ tsp
Green chillies 2-3
Fresh coriander leaves 3 tbsp chopped


Add meat, onions, ginger garlic paste, tomatoes with 4 cups pf water and let it cook till the meat is almost tender (or half cooked). Once the meat is cooked (if you have any stock left it in the take it out and leave it for later use) add ¼ cup of oil/ghee, salt, red chili powder, turmeric powder and cumin seeds and cook it well until the tomatoes and onions turns to almost a paste and the raw smell of masala has gone (keep the flame medium) Add the kadu (squash) and fry for further 5-10 minutes, Next add 2 cups of water and 2 green chilies (if you had some leftover stock you can add that in instead of water). Cover and cook on medium heat until the meat is fully done, the squash (kadu) is tender and you are left with thick gravy (consistency of gravy depends on you own choice). Before turning of the flame add garam masala powder, coriander powder and fresh coriander leaves, give it a quick stir. Cover and let it rest for 5 minutes before serving. Serve it with roti or boiled rice. 

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