Tinday Gosht Recipe

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Submited by afreen khan from karachi

Tinday Gosht Recipe – Its a traditional Pakistani curry based dish that is cooked in almost every house. Tinday Gosht recipe is easy to cook and require same ingredients to Read More

Tinday Gosht Recipe – Its a traditional Pakistani curry based dish that is cooked in almost every house. Tinday Gosht recipe is easy to cook and require same ingredients to flavor it just like any other curry based dish. For making Tinday Gosht recipe you require to prepare curry by frying onions light brown then grinding it with turmeric powder, ginger garlic, red chili, coriander, cloves, ginger & garlic. The masala ingredients are cooked together for perfect consistency. Mutton is added with water in it to cook until it is tender. Tinday are added and cooked with meat until the water dries and required consistency is left. Once tinday gosht recipe is ready it is garnished by sprinkling garam masala powder, and mint leaves. Tinday Gosht recipe is a full course meal that can be served at lunch or dinner with Naan or Chapatti. Hide

INGREDIENTS

• 1Kg. Mutton

• ½ Kg Tinday peeled and cut into half.

• ¼ tsp. turmeric (Haldi) powder

• 1 tsp. chili powder

• 3 tbs. Coriander powder

• 2-3 medium onion –chopped or sliced

• ½ cup oil

• 1 tbs ginger paste

• 1 tsp garlic (Lehsan) paste

• 1 tsp garam masala powder

• 6-8 cloves

• 6-8 black pepper (Kali Mirch)

• 2 black cardamom (Bari Ilaichi)

• 1-1½ tsp salt (according to taste)

• 1 cup fresh mint (Podina)

METHOD

1. Fry the onion in oil till brown. Remove the onion and grind.
2. Add Haldi, Dhaniya, Mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
3. Add mutton and ground onion and cook till water dries again.
4. Add 3 to 4 glasses of water cover and cook till the meat tenderizes.
5. When meat is almost done add Tinday and cook till the Tinday are cooked and the required gravy is left. Cook throughout on low heat.
6. Garnish with fresh mint (Podina) leaves.
7. Serve with naan.
Serving: 6 – 8 persons

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REVIEWS & DISCUSSIONS

Tinday gosht recipe is such a tempting and enjoyable dish. I literally love this food very much as I am an Islamabadi and the one mentioned here on this page seems quite tasty.
By: Usman, Form: Okara, on 31 Aug, 2017
tinday gosht recipe is a distinguished recipe and it flavors really exceptional and wordless. I hope that this tinday gosht recipe would have a great taste.
By: Bakhtawar, Form: Karachi, on 28 Aug, 2017
It’s a great pleasure for me to try traditional recipes. Thank you so very much for providing me with tinday gosht recipe and kindly keep on sharing desi recipes.
By: Ibrahim, Form: Karachi, on 26 Aug, 2017
yummyyyyy……….. Literally tindy gosht recipe is one of the best recipe I have ever found on internet. Thank you so very much for providing the best of all recipes here on your website.
By: Lailaa, Form: Kharian, on 23 Aug, 2017
yummmmmmm…… can’t believe at myself that I am able to make tinday gosht at my own as I am a modern girl and I never know the way to make desi foods. It was a quite unique experience for me to prepare it.
By: Sara, Form: Halmstad, on 22 Aug, 2017
Tinday Gosht is something not everyone likes to eat. In order to give new taste to this dish I made it at home following this recipe. Guess what, it actually turns out to be tasty and different. Do try this recipe at home guys. You wont be disappointed.
By: Uzma, Form: Rawalpindi, on 21 Aug, 2017
Your step by step guide is so helpful for a person like me who is really uncaring of cooking. It really makes it easier for me to make all the things quickly like this one as I never know the way to make tinday gosht before.
By: Jahangir, Form: Den Haag, on 20 Aug, 2017
I am in love with this recipe. This is so tasty and easy that anyone can easily by watching this recipe. The taste of meat in it is simply superb in these tinday gosht.
By: Qaleel, Form: Al kharj, on 16 Aug, 2017
Idiot where did you use the: 6-8 cloves • 6-8 black pepper (Kali Mirch) • 2 black cardamom (Bari Ilaichi) ???????
By: Ayesha, Form: banglore, on 24 Apr, 2015