Name: Tulsiwaala Gosht Bhuttey Aur Khasta Moongphalli
Cook time: 105 min
Total time: 105 min
Yield: 5 servings
Cuisine: Mughlai
Ingredients: 800 g Dasti/Shoulder of Kid/Lamb (1 lb 13 oz; 1.5 inch cubes; flatten with a bat to make square picatta); 400 g Onions (1/6 inch thick roundels); 6 Green Chillies (slit & seed); 2 Tomatoes (blanch, cool, peel, quarter, seed & cut into juliennes); 60 ml Olive Oil (1/4 cup); 12 flakes Garlic (crush); 10 g Ginger (1 inch piece; finely chop); Salt; 3 g Special Masala (1 tsp); 15 ml Lemon Juice (1 Tbs); 30 g Sand Roasted Peanuts (1 oz); 9 g Tulsi/Basil Leaf (fresh; 1/4 cup); 9 g Black Pepper (freshly roasted & coarsely ground; 1 Tbs); 9 g Kaachri Powder (1 Tbs); Salt; 30 ml Olive Oil (2 Tbs)

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Tulsiwaala Gosht Bhuttey Aur Khasta Moongphalli — Formulation & Method | CuliNect