Bhuna Gosht

Serves 4

• Lean Goat pieces with bone (Preferably from the Leg): 500gms
• Garam Masala: 3 Tbs
• Red Chilli Powder: 1 Tbs
• Salt: To Taste
• Brown Onion: 4 Medium (Finely Chopped)
• Tomatoes: 300gms (Finely Chopped)
• Water: 250mls
• Ginger & Garlic Paste: 3Tbs
• Vegetable Oil: 50mls
• Fresh Corriander (Finely Chopped): 30-50gms

1. Heat vegetable oil in a Kadhai add the onions, garlic & ginger saute for 10 mins until caramelized  Add tomatoes, garam masala, red chilli powder & salt.
2. Add a little water and allow to simmer until the sauce is soft and cooked.
3. Add the pieces of goat to the sauce and cover the kadhai for 1hour on low flame. After one hour check the goat if its tender.
4. Once tender serve on a bowl garnish with fresh coriander, Best to be consumed with fresh Rumali Roti or basmati rice.

Crispy Vegetables

Serves 4

• Babycorns,cut into thick strips 10
• Green capsicum,cut into thick strips 1 large
• Cauliflower 5-6 florets
• Cabbage,cut into thick strips 1/4 small
• Mushrooms 2-3
• Aubergine  1 small sliced
• Carrot, cut into thick strips 1 large
• Oil 2 tablespoons + to deep fry

FOR BATTER 

• Cornflour/ corn starch 5 tablespoons
• Refined flour (maida) 5 tablespoons
• Ginger-garlic paste 1/2 teaspoon
• Lemon juice 1 teaspoon
• Salt to taste
• Black pepper powder to taste

FOR SAUCE

• Garlic,chopped 4-5 cloves
• Ginger,chopped 1 inch piece
• Celery,chopped 2-3 inch stalk (optional)
• Spring onions,chopped 2
• Green chillies,chopped 2
• Soy sauce 1 tablespoon
• Red chilli sauce 1 tablespoon
• Tomato ketchup 2 teaspoons
• Salt to taste
• Black pepper powder to taste

1. Mix cornflour, refined flour, ginger-garlic paste, lemon juice, salt and black pepper powder in a bowl with enough water to make a thick batter. 
2. Add the vegetables and mix so that all the vegetables are well coated. 
3. Heat enough oil in a wok and deep fry the vegetables. 
4. Drain on absorbent paper and set aside. 
5. For the sauce heat two tablespoons of oil in a pan. 
6. Add garlic, ginger, celery, spring onions and green chillies and sauté for a minute. 
7. Add soy sauce, red chilli sauce, tomato ketchup, salt and black pepper powder and sauté for half a minute. Add all the fried vegetables and mix well 
8. Serve hot.