Sneha's Recipe: India

Tamatar Gosht, literaly means " Meat cooked in lots of tomatoes" in this recipe no onion is used.

There are days, when you just feel like indulging in something delicious and this dish is for that special day! This easy and delicious main course dish that can be made in a jiffy and is a mouth watering option especially if you have sudden guests at home.

Ingredients
½ Kg Mutton In Bones
1/3 Cup Oil
½ Kg Tomatoes- thinly sliced
3 Whole Green Chilies
1 Tablespoon Ginger Garlic paste
1 Teaspoon Salt
1½ Teaspoon Red Chili Powder
¼ Teaspoon Turmeric powder
1 Teaspoon Roasted Cumin powder
1 Teaspoon Cumin Seeds
½ Teaspoon Garam Masala powder
1/3 Cup Chopped Coriander leaves

Method

Heat oil in a pressure cooker add cumin seeds, when they start to crackle then add ginger garlic paste and mutton. Fry for 5 minutes on medium high flame stirring. Then add tomatoes and fry till they are soft, mushy and oil leaves the sides. Add all the spice powder salt, chilly, turmeric, cumin powder, except the garam masala powder, fry well add 1 cup water, cover take one whistle on high flame . Reduce the flame to low, cook till meat until tender for about 15 - 20 minutes. Switch of the flame.

When the cooker cools, open and check of the mutton is cooked, then again keep frying till you do not see any traces of tomatoes. Then lastly add the garam masala powder, coriander leaves ( reserve little for garnishing) and green chillies give and good stir let it simmer for a minute or two. Switch off the flame.

Serve hot garnished with remaining coriander leaves.
Enjoy this Roti, Sheermal, Naan, Jeera Rice, Biryani, Veg Pulao.
Labels: Tomato, Mutton, India ,Pakistan, Main course, Sunday Funday

Feijoada (Goan Beans & Sausage) from Amy's Cooking Adventures
Gajar Ka Halwa (Carrot Halva) from Culinary Cam
How to Make Thandai from The Mad Scientist’s Kitchen
Matar Kulcha from Karen's Kitchen Stories
Tamatar Gosht from Sneha's Recipe
Tomato Chutney from Palatable Pastime
Tomato Sevai (Easy Tomato Vermicelli Recipe) from Cook with Renu
Vegetarian Samosas from A Day in the Life on the Farm

Seviyan is Vermicelli, this is a thin spaghetti which is used to make sweet and savory dishes. This is a quick dessert, usually made for festive occasions, but I make this for breakfast. We love this dish. Usually in this seviyan cardamon powder is used to flavor, but I prefer to use vanilla essence, which gives a unique flavor to this dish. Try it and see.

Week 4 day 6 of our Mega marathon and this week the theme is Breakfast from Countries. My today's breakfast is from none other than my own country Mera Bharat Mahan.

Ingredients

1 Cup Vermicelli - crushed in small bits
2 Tablespoon Ghee
1-1/2 Cups water
Pinch salt
1/2 Cup sugar or to taste
2 Tablespoons sliced almonds, cashews and raisins
1/2 Teaspoon Vanilla essence or cardamom powder

Method

Melt the ghee pan over medium heat, fry the nuts and raisins lightly remove, keep aside. In the same pan add vermicelli and stir fry until golden brown this should take about 4 minutes. Add water and salt. Increase the heat to high and bring it to boil. When the water starts boiling reduce the heat to low and cook till vermicelli is soft and the water is just absorbed but not dry. Add vanilla essence, sugar, mix it well and cook for 4 minutes over medium heat. Turn off the heat, cover the pan and let it sit for at least 10 minutes before serving. Add the fried nuts and raisins, reserving some for garnishing.

Garnish with the nuts and serve hot. Enjoy!!!