Maat Ambada Kaleji Gosht

Name: How to cook Maat Ambada Kaleji Gosht - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-7 servings
Cuisine: Us

Introduce

Chef :

ZMA

Maat Ambada Kaleji Gosht

#WIS #cookpadindia #innovative #newrecipe Four things in one dish. Kaleji or Lamb Liver, Gosht or Lamb Bone-in, Maat or Amaranthus Leaves, Ambada or Red Sorrel Leaves are the four main ingredients used in this one-pot Non-Veg dish by me which is an amazing innovative try. Simple yet filling. Healthy and nutritious plus delicious for important meals of the day. Try it out for yourselves and revert with the feedback if you really loved it.

Ingredient

Food ration :

6-7 servings

Cooking time :

35 minutes

250 gms

Amaranthus Leaves

Lamb Liver

500 gms

Lamb Bone-in

2-3 tsp

Ginger garlic paste

2-3

chopped Onions

2-3

chopped Tomatoes

2 tsp

Salt

2 tsp

Red Chilli powder

1 tsp

Turmeric powder

1 tsp

Coriander powder

1 tsp

Cumin powder

1 tsp

Garam Masala

2-3

slit Green Chillies

1 small

bunch chopped Coriander Leaves

3 tbsp

Oil

Cooking instructions

* Step 1

Heat oil in a Pressure Cooker. Saute Onions and the rest of the spices mentioned. Keep the heat on a low. After the Onions are translucent and almost light pinkish in colour, add in the small and neatly cut Liver pieces along with LambBone-in. Also, add a few chopped Coriander Leaves. Also, add some Green Chillies. It's optional. You can opt-out if desired.

* Step 2

Saute on low heat for a further 5 more minutes. Now add a cup or two of water and pressure cook for about 6-7 whistles or as required. Let the pressure settle down on its own before opening the lid.

* Step 3

Cook it for a few minutes more after adding both the Greens (Amaranthus and Red Sorrel Leaves). If required, add some water. The Gravy should be semi-thick in consistency. Garnish with Coriander Leaves and adjust Salt. Mix well and Serve hot with Cumin Rice, Boiled Rice or Naans. Yum!