How to make Anjeer Gosht -
Figs add their own special flavour and taste to this delightful mutton curry.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Dried figs , Boneless mutton (हड्डी रहित मटन)
Cuisine : Indian
Course : Main Course Mutton
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You can also find more Main Course Mutton recipes like Aleti Paleti Khichda- Sk Khazana Aattu Kari Podimas Dhansaak
Anjeer Gosht Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Anjeer Gosht Recipe
Dried figs soaked 15
Boneless mutton cut into 1 inch pieces 600 grams
Oil 4 tablespoons
Cinnamon 1 inch piece
Caraway seeds (shahi jeera) 1 teaspoon
Dried red chillies broken 3
Onions finely chopped 2 large
Ginger chopped 2 inch piece
Green chillies finely chopped 2
Coriander powder 2 teaspoons
Red chilli powder 1 teaspoon
Cashewnut powder 1/4 cup
Salt to taste
Garam masala powder 1 teaspoon
Yogurt 1/2 cup
Fresh cream optional 2 tablespoons
Method
Step 1
Heat oil in a pressure cooker, add cinnamon, caraway seeds, dried red chillies and onions and saute. Drain and roughly chop figs.
Step 2
When onions soften, add ginger and mutton and mix well. Add green chillies, coriander powder, red chilli powder and mix well. Continue to saute.
Step 3
Add 1 cup water and mix. Add cashewnut powder and mix well. Add figs, salt, garam masala powder and mix well.Add yogurt and mix.
Step 4
Cover the cooker with the lid and cook under pressure till 2-3 whistles are given out. Reduce heat and cook for ½ hour. Once done you can add cream if you so wish. Serve hot.
Nutrition Info
Calories : 2725 Kcal
Carbohydrates : 183.5 gm
Protein : 177.5 gm
Fat : 149.7 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
