Tinday Gosht Recipe
Tinday Gosht | Tinda Curry Recipe | How To Make Tinday Gosht with step-by-step photos
Tinday Gosht is a combination of meat and apple gourd (tinda) along with some seasoning, This is a truly tasty, spiced gravy-based curry that goes well with rice and paratha, I make it in my style bit similar to our family’s popular recipe which is called kababi gosht. I prepared tinday gosht with mutton meat you can make it with beef or chicken, delicious and simple easy recipe that can be served with naan,rotis, and bagara rice
Another great recipe for meat lovers, try this Tinday Gosht recipe and enjoy the fusion of tinda with meat
So let's begin
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To prepare tinday gosht first clean and rinse the meat under the running water
Rinse the apple gourd thoroughly and just make deep gashes in tinday so that gravy could be absorbed properly while they are cooking with meat_Take all rest of the ingredients and prepare them
Make a powder of black peppercorn and black cardamom.
In the pot put mutton along with ginger garlic and papaya paste, onion slices, and oil
Keep mixing by adding all dry spices
Then add yogurt along with black ground powder spice
Stir to mix well for 10 minutes
Cover the lid and slow roast with spices on medium flame without adding water
Once the oil started appearing on top then pour 1 cup of water
Bring it to a boil then cover the lid and allow to cook until 80% tender, remove the lid and roast it till the oil is separated
Now add apple gourd to the meat and splash some water, roast the tinday with meat then add further 1 cup water and bring it to boil
Cook them until tinday are soft then simmer for 2-3 minutes, turn off the flame
Garnish the curry with green chilies and coriander leaves, ready to serve.....
To serve with rice and paratha or roti
Tinday Gosht
Author: Sana Rasheed
Preparation Time:10 mins
Cooking time: 30 mins
Total time:40 mins
Servings:7
Recipe Category: Non-veg
Cuisine: Pakistani
Calories per serving: 204 kcal
Another great recipe for meat lovers, try this Tinday Gosht recipe and enjoy the fusion of tinda with meat
Ingredients:
- 400g, mutton/beef/chicken/lamb meat
- 1 large-sized, onion sliced
- 2 tbsp, chopped ginger
- 1 tsp, chopped garlic
- 2 cubes or 2 tbsp, papaya paste
- 1 tsp, red chili powder
- 1 tsp, red chili flakes
- 1 tbsp, crushed coriander seeds
- Salt to taste
- 1 cup, of yogurt, is beaten
- 1 tbsp, black cardamom, and black peppercorn mixed powder
- 150ml, olive oil/canola oil
- 250g, apple gourd (tinday)
How to Make Tinday Gosht?
- Take a medium pot/pan and put all washed meat in it along with chopped ginger garlic, papaya, sliced onions, and oil
- Mix well for a while on a medium flame
- Then start to now adding all spices red chili powder, coriander powder, red chili flakes, salt, yogurt, and ground black powder
- Stir to combine well on a medium flame
- Cover the lid for a while on a medium flame
- Keep stirring occasionally until well roasted with all spices
- Then pour 1 cup of water into the meat
- Bring it to a boil and cover the lid
- Allow to cook the meat till 80% tender
- Note: don’t overcook meat nor add too much water otherwise the meat would be shredded with gravy
- Because tinday will even cook with meat
- Remove the lid and roast the meat till the oil is separated
- Then put an apple gourd on the meat and splash some water for roasting well
- Then add further 1 cup water and let it cook with the meat
- Gravy thickness depends on your choice
- Allow to simmer another 2-3 minutes, and garnish it with green chili and coriander leaves
- Tinday gosht is ready to serve
- To serve with rice and paratha or roti
*Not be duplicated, rewritten, or published without permission- Thank you!
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