Kid Gosht, Doodh Pak Puree, Naan Khatai And Puri by Zarnak Sidhwa

Ingredients For Kid Gosht:

• Mutton 1 kg
• Onion sliced 6
• Cinnamon 2 sticks
• Cloves 8-10
• Black cardamoms 5
• Dry red chilies 8-10
• Potatoes 1 kg
• Cashew powder  200 gm
• Salt 1 tsp
  
• Coconut milk 1 cup
  
• Oil  2 tbsp

To Grind:

• Ginger 3 piece
  
• Garlic 12 cloves
  
• Cumin seeds  1 tbsp

Method:

1. Grind ginger, garlic and cumin seeds.
2. Marinate the mutton in it for at least 4-6 hours.
3. Heat oil, fry the onions, do not let them brown.
4. Add the whole spices and red chilies.
5. Add meat and saute, add water when color changes, let cook till done.
6. Add in the fried potatoes, cashew nut powder, salt and coconut milk and cook for a little while more and then serve with roti.
   

Ingredients For Naan Khatai:

• Butter 8 oz
  
• Caster sugar 6 oz
  
• Flour 2 cups
  
• Semolina 1/2 cup
  
• Salt a pinch
  
• Blanched almonds 2 tbsp
  
• Cardamom powder 1 tsp
  
• Nutmeg powder  1/2 tsp

Method:

1. In the sifted flour add in semolina, salt, cardamom and nutmeg powder.
2. Beat butter well and add in caster sugar and then add the dry mixture.
3. Mix till it forms soft dough.
4. Roll into a small ball and flatten lightly and using a knife put a cross mark on the khatai and place a slivered almond in it.
5. Place on a baking tray and bake for 15-20 minutes on 180 degree C or till very light golden in color.
   

Ingredients For Doodh Pak Puree:

• Milk 1 liter
  
• Evaporated milk 1 tin
  
• Vanilla essence 1 tsp
  
• Ground rice 3 tbsp
  
• Sugar 125 gm
  
• Almonds 2 tbsp
  
• Pistachio 2 tbsp
  
• Cardamom  1 tsp
• Nutmeg powder  1/2 tsp

Method:

1. Boil milk with rice and sugar and add in the tin of evaporated milk once milk is reduced to half.
2. Then let cool and add in the chopped or ground almonds and pistachios, vanilla essence, nutmeg and cardamom powders.
3. Chill well and serve next day with hot purees.

Ingredients For Puri:

• Flour 1/2 cup
  
• Wheat flour 1/2 cup
  
• Salt a pinch
  
• Water  to knead

Method:

1. Mix together all the above ingredients and knead to soft dough, then divide into small balls, roll each ball in to quarter plate size round.
2. Then deep fry till golden brown.