Ingredients:
- Boneless Beef cubes ½ Kg
- Onions 3 medium (2 diced and 1 thinly sliced)
- Garlic cloves 5-6
- Ginger 1 inch
- Green chilies 4-5
- Tomatoes 3 (Diced)
- Fresh Coriander leaves
- Water 4-5 glass
- Cooking oil ½ cup
- Mixed Spices: Cinnamon 2” Stick, Pepper Corn 1 Teaspoon, Cumin 1 Teaspoon, Cardamom (black) 1-2, Cardamom (green) 2-3
- Crushed Red chili 1 Tablespoon
- Crushed Coriander seeds 2 Tablespoon
- Crushed Cumin 1 Tablespoon
- Crushed Pomegranate seeds 1 Tablespoon
- Turmeric powder 1 Tablespoon
- Red chili powder 1 Tablespoon
- Salt to taste
Directions:
Take two medium sized onions and cut them in diced shape.
Take 5-6 garlic cloves along with 4 to 5 green chilies and cut them.
Finely chop 1 inch of Ginger.
Take a pan and add 5-6 glasses of water. Add boneless beef, onion, garlic, ginger, green chilies, mixed spices and salt to taste.
Stir occasionally and let it cook till the water remaining in the pan is 1 ½ cup.
Separate the beef from the beef stock (keep the beef stock for the later use).
Use a chopper and put the separated beef in it, chop for not more than 10- 15 seconds.
Now take another pan, put ½ cup oil in it and fry 1 thinly sliced onion add the chopped beef, add beef stock, cover the pan and let it cook for 5-7 minutes.
Add diced tomatoes, crushed red chili, coriander seeds, cumin seeds, turmeric powder, red chili powder and mix it well and leave for 10 minutes.
Later add crushed pomegranate seeds and green chilies, leaving it again for 10 minutes.
In the end you take it out in a dish garnish with lemon and ginger.
Sindh's traditional Sukkal Gosht is ready to serve.
Ajza:
- Boneless Beef cubes ½ Kg
- Pyaz darmiyani size 3 (2 diced and 1 thinly sliced)
- Lehsan ke jawe 5-6
- Adrak 1”piece
- Hari mirch 4-5
- Tamatar katay hue 3
- Taaza dhania
- Pani 4-5 glass
- Oil ½ cup
- Garam Masala: Daarchini 2” Stick, Sabut kaali mirch 1 chai ka chamach, sabut zeera 1 chai ka chamach, Badi elaichi (Kaali) 1-2, Choti elaichi 2-3
- Lal Mirch kuti huee 1 Khane ka chamach
- Dhania ke beej kute hue 2 Khane ka chamach
- Zeera kuta hua 1 Khane ka chamach
- Anar daana kuta hua 1 Khane ka chamach
- Haldi 1 Khane ka chamach
- Lal mirch pisi huee 1 Khane ka chamach
- Namak hasbe zaika
Directions:
2 pyaz ko cubes main kaat len. Lehsan cheel ke crush Karen, hari mirch kat len, Adrak ko kaat len.
Ek patili main 5-6 glass paani len, us main beef shamil Karen, pyaz, lehsan, adrak, hari mirch, sabut garam masala aur namak shamil karke medium flame pe cook Karen. Beech main chamach chalate rahen.
Jan patili main 1 ½ cup pani rehjaye tu cholhe se utaar den. Gosht ka pani (beef stock) chalni se chaan ke alaihida kar len.
Chopper main gosht ko 10-15 second keliye chop Karen take gale hue gosht ke reshe ban jaye. Ziada chop nahi karna hai.
Ab ek pan len us main oil shamil Karen aur ek pyaz fry karlen brown hone tak aur phir chop kia hua gosht us main shamil kar den aur alaihda rakha hua gosht ka pani (beef stock) bhi shamil karlen.
5-7 minute tak pan ko dhak k us ko paknay dain.
Ab tamatar, kuti hui lal mirch, dhania, zeera, haldi or lal mirch ka powder dal k achi tarah bhoone. 5-10 minute dhak de kar pakne den. Phir anaar daane aur hari mirch shamil karke dubara dhak den. Mazeed 10 minute paknay den.
Akhir mai us pe bareek kati hui adrak aur limoo chirak dain.
Sindh ka riwayati mazeydar Sukkal Gosht tayar hai.
