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Home / Editor's Pick / FOOD: Recipe of Hare Masale ka Gosht

FOOD: Recipe of Hare Masale ka Gosht

Here is the first person account by Mahatma Gandhi’s grandson Tushar Arun Gandhi regarding the yummy preparation of “Hare Masale ka Gosht”. Non-veg lovers are sure to savour this spicy meat delicacy.

I ground to a fine paste a bunch of Coriander, Pudina (Mint leaves), Spring Garlic, Green Chilies, Ginger and 4 medium Onions. I ground these in Lime juice.

I heated Mustard Oil in a thick bottom frying pan. When the oil was hot I added 3 Bay Leaves, a stick of Cinnamon, some cloves, 3 teaspoons of Black Peppercorns, 4 Big Black Cardamoms, and let it all crackle and pop. I added Hing and let it sizzle.

I had the butcher debone the meat. I chose a shoulder and neck. I had separated the bones and added onion and Sabut (whole) Garam Masala along with a few cups of water and put it in the cooker and made a stock (powdered garam masala can also be used).

Food-Hare Masaley ka GoshtI cut the meat into small boti (pieces). Added this into the hot frying pan in which I had already done the tadka. I bhunaoed the meat on high heat sprinkled a few teaspoons of Everest Rajvadi Garam Masala, Haldi Powder, Red Chilli Powder and Dhaniya Jeera Powder, I mixed the Masala and let it cook. At this stage I strained the Mutton stock and added it to the bhunaoed meat. I deglazed the pan with the stock and then added the green Masala pate. I mixed everything, well added salt to taste, reduced the heat and covered the frying pan and let the meat slow cook. I beat a bowl of Dahi (Yoghurt), and left it to simmer and reduced it in volume to half.

I stirred the meat and kept a watch so that it would not burn. If required at this stage, add water to allow the meat to cook. From the bones I used to make stock from I had kept the Nallis. I added these to the cooking Curry. I cooked till the meat had become extremely tender at this stage I added the reduced Yoghurt. Mixed everything well and let the gravy condense by keeping the lid off. Before serving I added three tablespoons of ghee.

We relished the Harey Masale ka Gosht with fresh baked Pau and plain steamed rice and fresh sliced Cucumbers and tomatoes.

Wait, I am renaming the Curry “Mazedaar Hare Masale Ka Gosht”. Yummy!!

[Tushar Arun Gandhi, grandson of Mahatma Gandhi, is the creator of this recipe. It has been taken from his Facebook page. He can be reached at 2me@tusharagandhi.in]

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