[vc_row top_margin=”0″ bottom_margin=”0″ css=”.vc_custom_1494225050771{margin: 0px !important;border-width: 0px !important;padding: 0px !important;background-color: #fef5f1 !important;}”][vc_column css=”.vc_custom_1494225088589{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_row_inner css=”.vc_custom_1494225073793{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_column_inner css=”.vc_custom_1494225109438{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_empty_space height=”20″ css=”.vc_custom_1493986462963{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1494225138822{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_column_inner width=”1/6″ css=”.vc_custom_1494225161564{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_column_text css=”.vc_custom_1517317769549{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 10px !important;padding-right: 0px !important;padding-bottom: 10px !important;padding-left: 0px !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;}”]
[/vc_column_text][vc_column_text][whatsapp][/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″ css=”.vc_custom_1494226584379{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 1px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;border-left-color: #ed1779 !important;border-left-style: solid !important;border-right-color: #ed1779 !important;border-right-style: solid !important;border-top-color: #ed1779 !important;border-top-style: solid !important;border-bottom-color: #ed1779 !important;border-bottom-style: solid !important;}”][vc_column_text css=”.vc_custom_1520069538464{margin-top: 0px !important;margin-right: 15px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]Zafrani Dal Gosht is a Mughlai style dish that is flavored with saffron. First the dal is prepared, then the mutton is cooked and finally the two are cooked together. The saffron topping is added at the end. The meat part recommended for this dish is generally fleshy bone pieces like sirloin (puth) and ribs (chap).
500g Mutton | 2” pieces
60g Masoor dal
60g Arahar/Toor dal
STEP1
Soak the dals together for about 30 minutes; drain off water and put in a pressure cooker. Add 3 cups water, ¼ tsp turmeric powder, and ½ tsp salt; pressure cook on high heat for 3 whistles. Open cooker, add 1 tsp zafrani garam masala, whisk dal well and keep aside.
STEP2
Take ¼ cup thick cream, add ¼ cup hot milk and some saffron. Mix till saffron is dissolved and the mixture looks saffron colored. Keep aside.
STEP3
Make a cooking paste using:
8 Cashew-nuts (dry roasted)
8 Garlic cloves
1½” Ginger
4 Green Chilies
2 tsp zafrani garam masala
¼ cup water
Grind to fine paste and keep aside.
STEP4
Place a pressure cooker on low heat, add 6 Tbs oil, 2 tej patta and 1 tsp sugar. When the sugar starts to caramelize, add 150g onion (chopped fine), raise heat and fry onion till brown. Add the cooking paste and cook for 1 minute. Add 150g tomato (chopped) and cook, stirring intermittently, till the oil separates. Put the mutton and stir fry for 3 minutes. Add ½ cup water and salt (adjust to taste). Mix well. Pressure cook on lowest heat for 45 minutes. Open cooker and add the boiled dals, including stock water, mix well and on low heat cook covered for 10 minutes or till the dal thickens. Turn off heat. Pour the saffron mix—from Step2—into the cooker and stir into the dal meat. Keep covered for 5 minutes before serving. Serve with nan or paratha.
If you liked Zafrani Dal Gosht, you may also like:
• Mutton Sambar
• Bihari Mutton Curry
• First Class Mutton Curry[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/3″ css=”.vc_custom_1495963973375{margin-top: 0px !important;margin-right: 100px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_widget_sidebar sidebar_id=”hb-default-sidebar”][vc_column_text css=”.vc_custom_1517319938969{margin-top: -28px !important;margin-right: 25px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”]zafrani garam masala is used for preparing zafrani—that is ‘with saffron’—style food. The blend itself does not contain saffron because of its very high cost and putting a minuscule quantity would have no qualitative effect. Instead saffron is used as part of the recipe and zafrani garam masala makes it into an authentic zafrani dish.
INGREDIENTS
Cumin Seed, Black Pepper, Cashew-nut, Ginger, Clove, Cardamom, Poppy Seed (khus-khus), Black Cardamom, Cinnamon, Black Cumin Seed, Cassia Leaf, Mace, and Nutmeg.
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