There has been a long delay from my last post as we were in the process of moving to our new home, so wanted to come back with a popular and famous dish, Goat fry. This is one of my family’s and friends favorite dish especially when made by my mother. So to keep the recipe in the original form with out adding any of my healthy alternatives I noted down all the ingredients while my mother was preparing and took the pictures from the same dish which was enjoyed by my whole family while they were here for House Warming. Enjoy this delicious and spicy Hyderabadi Ghost fry.

Ingredients:

1. Baby goat – 2 lbs ( bone less pieces cut into cubes)
2. Curd – 1 Tbsp
3. Ginger garlic paste – 2 Tbsp
4. Red Chilli powder – 2 tsp
5. Salt – 2 tsp
6. Turmeric – ½ tsp
7. Oil – 4 Tbsp
8. Shajeera – 1 tsp
9. Onion – 1 small
10. Dry coconut powder – 1 tsp
11. Garam masala powder – 1 tsp
12. Coriander powder – 2 tsp
13. Coriander leaves – to garnish

Method:

• Marinate meat pieces with curd, ginger garlic paste, red chilli powder, salt and turmeric.
• Pressure cook marinated meat for 3 whistles *, and switch off the stove.
• Take oil in a non-stick pan over medium heat. Pan should be big enough to hold the pressure cooked meat for frying.
• When the oil is heated, add Shajeera.
• Add onion when shajeera is spluttering and fry onions until translucent
• Add all the pressure cooker contents from above, dry coconut powder , garam masala, coriander powder in to the not stick pan and cook on medium low heat until all the liquid evaporates and mutton turns into dark brown. When the mutton is cooking, taste and adjust spice and salt levels according to your taste.
• Garnish with coriander leaves and serve hot as starter or side dish for rice or bhagara rice.

* It takes 3 whistles to cook mutton which I bought here. But it depends. In India you don’t need to pressure cook mutton.