Pakistan, India, Bangladesh – Bhatta gosht (spicy)

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BY Anaa rajpoot

INTRODUCTION

Bhatta gosht is the traditional food to eat in Pakistan, it’s not like the simple meat. This is one of the special meat of Pakistan. This is one of the easiest dishes to make in the Eid ul azha. This is the popular dish of Pakistan which is made on the regular basis at every event like the family occasions and get together. We can say that this is the family dish because whenever the family function is arranged so maximum peoples want this to eat.

WHAT IS BHATTA GOSHT

Bhatta gosht is the name of the dish in which bhatta is like the “ royal dish” and gosht means “ meat”. This is the dish which is originated from the border side of Pakistan.

SERVNG

We can serve this dish with roti

  • Chappati
  • Simple roti
  • Naan
  • Khamiri roti
  • Roghni naan
  • Garlic bread
  • Simple bread
  • Garlic naan

Rice:

  • Simple rice
  • Boiled rice
  • Tarka rice
  • Vegetable rice

Sauces:

  • Garlic sauce
  • Chili sauce
  • Green sauce

Salad:

  • Vegetable salad
  • Fruits salad
  • Russian salad
  • Mix salad
  • Channa salad

TIME MANAGEMENT

  • Preparation time: 20 minutes
  • Cooking time: 40 minutes
  • Total time: 1 hour

NUTRITION ASPECTS

  • Fats: 20%
  • Protein: 10 %
  • Carbohydrates: 30%

INGREDIENTS

  • Meat
  • Garlic paste: 1/2 tbs
  • Gunger paste: 1/2 tbs
  • Salt: according to taste
  • Red chili powder: 1 tbs
  • Green chilies: 3
  • Onions:2
  • Tomatoes: 1
  • Cumin seeds: 1 tbs
  • Coriander powder: 1 tbs
  • Black pepper: 1/2 tbs
  • Cinnamon: 1 stick
  • Oil
  • Lemon juice: 2 tbs

METHOD

  1. First, we have to fry the meat in the pan.
  2. So take a pan and add oil to it along with meat.
  3. Now put all the spice that mentioned above in the ingredients.
  4. Cover it with the lid to be tender and soft, over a medium flame.
  5. When the meat is tender properly, add oil in it to fry it in a brownish color.
  6. Just after the brownish color and complete tenderness, remove it from the stove and garnish with the green coriander.
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