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Gos Ni Kari

  Mutton 1 Kilogram
  Potatoes 250 Gram
  Onions 200 Gram
  Gram flour 3 Tablespoon
  Coconut 1
  Kashmiri red chillies 16
  Coriander seeds 75 Gram
  Poppy seeds 25 Gram
  Sesame seeds 25 Gram
  Ginger 1 Inch
  Garlic 20 Clove (100 gm)
  Cashew nuts 100 Gram
  Black peppercorns 10
  Tamarind 1 Teaspoon
  Green cardamom 1
  Turmeric powder 1 Teaspoon
  Curry leaves sprig 1
  Oil 1 Cup (16 tbs)
  Salt To Taste

1. Wash the meat and potatoes well and place them along with two teaspoons coarse salt and four tea cups of water in a pressure cooker and cook till soft.
2. Grind the masaia till soft. Place the finely chopped onions in a vessel along with half cup refined oil. When the onion becomes pink add the curry leaves, turmeric, cardamom and the gram flour and fry well. After two minutes add the masaia, lower the flame and allow to cook for five minutes till red.
3. Strain the soup through a fine sieve into the masaia and then add the mutton and potato pieces. Stir and allow to simmer for 25 minutes before serving. Taste for salt.

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Gos Ni Kari Recipe