Lucknow Special Shaahi Moong Gosht
Serves 1
Directions
- 1Heat 100ml oil in a pressure cooker and fry onions until golden brown. Add cloves, green cardamom, bay leaves, and cinnamon stick.
- 2Add 1kg mutton and 2 tbsp ginger-garlic paste. Sauté the mutton.
- 3Add the spice powders: coriander, red chili, turmeric, and garam masala. Sauté for 2 minutes.
- 4Add 50g yogurt and cook for 1 minute.
- 5Pour in one glass of water. Close the pressure cooker and cook for 4 whistles.
- 6Remove the oil (rogan) that has surfaced to the top and set aside.
- 7In a separate pressure cooker, heat a little oil, add 0.5kg green gram, an onion, turmeric, cinnamon, cloves, green cardamom, bay leaf, and some salt. Pour 5 glasses of water, then cook for 5 to 6 whistles.
- 8Lower the heat, add milk to the green gram while mashing it.
- 9Combine the cooked mutton mixture with the mashed green gram. Mix well.
- 10Finish with a sprinkle of garam masala, roasted cumin, and special Lucknowi moong masala. Cover and cook on low for 10-15 minutes.
- 11Add 2 drops of rose or kewra water.
- 12Garnish with julienned ginger and the reserved rogan.
Ingredients
- 100 ml cooking oil
- 2 whole onion
- 4 whole green cardamom
- 4 whole cloves
- 2 whole bay leaf
- 1 whole cinnamon stick
- 1 kg mutton
- 2 tbsp ginger-garlic paste
- 1 tbsp coriander powder
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1/2 tbsp garam masala powder
- 50 g yogurt
- 1 glass water
- 0.5 kg green gram
- to taste salt (optional)
- to taste milk
- to taste roasted cumin powder
- 2 drop rose water
- 2 drop kewra water
- to taste ginger, julienned
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