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Gosht Dekchi Ke Soole Recipe
How To Make Gosht Dekchi Ke Soole
About Gosht Dekchi Ke Soole Recipe: This dish gets its name by a vessel in which it is cooked i.e. dekchi – a thick flat bottom cooking pot. Gosht Dekchi Ke Soole is said to have evolved as a result of frequent battles that the kings of yore participated in, in Rajasthan in the medieval period. Made with lamb picatta that is rubbed with a marinade of kachari, clove, Mathania chilies and yogurt, then braised in dekchi and smoked.
- Total Cook Time3 hrs 25 mins
- Prep Time2 hrs 10 mins
- Cook Time1 hr 15 mins
- Recipe Servings4
- Medium
Ingredients of Gosht Dekchi Ke Soole
- 500 gms mutton (baby leg, boneless and cut into chunks)
- 60 gms ghee
- 150 gms onion, sliced
- Refined oil (For frying)
- to taste salt
- 1 tsp red chillli powder
- 250 gms yogurt
- 15-20 garlic cloves (grounded)
- 2 tbsp ginger paste
- 1/2 tsp Kachri (dry sour cucumber) ground
- 3 Cloves
- 5 Fresh green coriander sprigs
- Stock
How to Make Gosht Dekchi Ke Soole
HideShow Media1.
Clean and wash the meat, remove all white membranes, cut into squares and then flatten it by beating with a wooden hammer.
2.
Heat oil and fry the sliced onions to a golden brown colour. Drain the excess oil on absorbent paper and grind the fried onions in a processor to a paste.
3.
Mix salt, red chilli powder, garlic, kachri, brown onion paste, yogurt, ghee and mix well. Marinate the meat with this mixture for two hours.
4.
In a heavy bottom vessel heat oil, add cloves, marinated meat and cook on a medium flame stirring the meat all the time till all the juices have evaporated (approx. 20-25 minutes).
5.
Add some stock (200 ml) and continue cooking (approx. 30 minutes) until meat is tender and the stock has evaporated.
6.
Serve hot garnished with fried onions and chopped green coriander.