Sambhar And Dhaba Ka Gosht by Chef Mehboob

Ingredients for Sambhar:

• Chickpea Lentil 2 tbsp
• Coriander 2 tbsp
• Cumin Seeds 2 tbsp
• Curry Leaf 1 bunch
• Whole Garam Masala 1 tbsp
• Ginger Garlic Paste 2 tbsp
• Coconut Powder 2 tbsp
• Asafetida 1 tsp
• Jaggery 1 tbsp
• Fenugreek Seeds 1 tsp
• Mix Sambhar Sabzi 2 cup
• Fenugreek Seeds 1 tsp
• Oil 4 tbsp
• Onion 1
• Black Pepper 2 tbsp
• Whole Red Chilli 6
• Rice 1 tbsp
• Salt To Taste
• Tamarind 2-1/2 tsp
• Tomato 3
• Turmeric 1 tsp
• Golden White Lentil 1 cup
• Coriander 1 bunch

Method:

1. Heat one big pan on low flame, roast mustard seeds, fenugreek seeds, cumin, black pepper, coriander, whole red chilli, rice, chickpea lentil and few maash dal for 3 to 4 minutes.
2. Now in this pan, heat oil and roast ginger, garlic, asafetida & turmeric. Then cool it and make paste in grinder.
3. For making sambhar: Heat oil in one pan and fry mustard seeds, fenugreek leaves, asafetida & red chilli.
4. Now add big square size onion, turmeric & curry leaves and cook for few minutes. Now add carrot, bitter gourd, bean, tomato & tamarind and cook for few minutes.
5. Together add 4 cups water & cook well.
6. Now put sambhar masala. When vegetables cook 3/4, add maash dal and cook for 30 minutes on low flame.
7. In end, do sneezing with salt and sugar.
8. Garnish with coriander and serve hot with rice.

Ingredients for Dhaba Ka Gosht:

• Mutton 1 kg
• Garam Masala Powder 1 tsp
• Garlic 1 tbsp
• Ginger 1-1/2 tbsp
• Yogurt 1 cup
• Cumin Powder 1 tsp
• Oil 6 tbsp
• Clove 4
• Coriander 1 tbsp
• Green Chilli 8
• Salt To Taste
• Tomato 1/2 cup
• Bay Leaf 4
• Small Cardamom 4
• Red Chilli Powder 1 tsp
• Onion 1 cup
• Yogurt 1 tsp

Method:

1. Marinate mutton with yogurt, red chilli, turmeric, cumin powder, coriander and leave for 5 minutes.
2. Heat oil in karahi pan and fry bay leaf, cardamom & clove for 30 seconds. Then do onion brown.
3. Now add marinated mutton and roast until four sides of mutton becomes brown.
4. Together add tomato & green chillies and cook it until oil should separate from gravy.
5. Then put 4 cups water, when boil, cover the pan and cook on low flame until mutton becomes soft and oil come on top.
6. Sprinkle garam masala and cook for 2 minutes on high flame.
7. Garnish with coriander leaves, ginger julian & green chilli and serve it.