Wednesday, 14 January 2015

Gos noo Bafaat (Meat in sweet and sour coconut gravy)


  1. Boneless meat 500 gms
  2. Large onions finely sliced 3 nos
  3. Small onion, chopped 1 no
  4. Fresh grated coconut 30 gms
  5. Turmeric 1/4 tsp
  6. Chili powder 1/4 tsp
  7. Garlic, cumin and dried red chili paste 3tsp
  8. Tomato ketchup or tomato paste 120 gms
  9. Cinnamon, cardamom and clove 1 gm each
  10. Vinegar 30 ml
  11. Sugar 2tbs
  12. Oil 4 tbs
  13. Salt to taste
  14. Eggs 2 nos
  15. Finely chopped coriander 30 gms 
  16. Potatoes large 2 nos

  1. In a nonstick deep frying pan heat oil and fry the sliced onions till golden brown
  2. Move the onions to a side and sauté the coconut, then add the garlic, cumin and chilies paste, turmeric, chili powder, the spices and chopped onion
  3. Sauté and add the meat pieces
  4. Nicely brown the meat and then add the tomatoes or paste or ketchup (whichever you choose to use)
  5. Sauté and then add the potatoes, adding just enough water to cook over stove or pressure cooker
  6. After the meat is done add vinegar and  sugar
  7. Hard Boil eggs on a stove
  8. Peal and chop potatoes in 4 pieces and fry till they turn golden
  9. Garnish with hard boiled eggs and a freshly chopped coriander
  10. Serve in a platter and place the fried potatoes all around.
Note: Serve as main course for lunch or dinner with hot chapaties

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