Balti Gosht, Lahori Butt Karahi And Roghni Naan by Chef Gulzar

Ingredients for Balti Gosht:

• Beef 1/2 kg
• Onion 3
• Tomato 3  
• Cinnamon 2 to 3 sticks
• Big cardamom 2 to 3  
• Black pepper 1 tsp
• Black cumin 1/2 tsp
• Ginger garlic paste 2 tbsp
• Red chili powder 1 tbsp
• Yogurt 1 cup
• Lemon juice 2 tbsp
• Green chilies 3 to 4
• Oil 4 to 5 tbsp
• Salt to taste

Method:

1. Heat oil in one pot and do onions golden brown.
2. When onion is brown, add tomatoes and roast well.
3. Now add cinnamon, big cardamom, black pepper, black cumin, ginger garlic paste, red chili powder and salt, mix well and cook it.
4. Now add beef and roast well.
5. Then add yogurt, mix it, cover it and cook until beef tenders.
6. After that, remove its cover and roast on high flame.
7. When beef is tendered, gravy remains half, add lemon juice and take out in dosh.
8. In end, garnish with green chilies and serve.

Ingredients for Roghni Naan:

• White flour 1/2 kg
• Yeast 1-1/2 tsp
• Sugar 1 tbsp
• Butter 1 cup
• Salt to taste

Method:

1. First add yeast and sugar in lukewarm water, mix it and leave it.
   
2. When yeast rises, add flour, salt, butter and knead with milk or water.
3. Cover it and leave for 2 to 3 hours.
4. Now take out, fold with hand and make portions.
5. Then roll it thick and make marks with fork.
6. Now bake in preheated oven on 200 degrees C for 8 to 10 minutes.
7. When color comes, brush with butter and bake more for 1 to 2 minutes.
8. Roghni naan is ready.

Ingredients for Lahori Butt Karahi:

• Mutton 1/2 kg
• Tomato chopped 4
• Green chilies 6 to 8
• Ginger garlic 1 tbsp
• Roasted cumin 1 tsp
• Roasted coriander 1 tsp
• Black pepper 1 tsp
• All spice powder 1 tsp
• Red chili crushed 1 tbsp
• Green coriander 1/2 bunch
• Oil 1/2 cup
• Salt to taste

Method:

1. Heat oil in one pan, add mutton and fry it.
2. When color of beef is light brown, put tomatoes and green chilies and fry until soft and leaves oil.
3. Now strain oil of mutton mixture and put again in pan.
4. Then add ginger garlic paste, roasted cumin, roasted coriander, crushed red chili, black pepper and all spice powder and cook with 1 cup water on low flame and roast it.
5. When mutton is tendered and karahi leaves oil, put green coriander and green chilies, mix well, take out in a dish and serve.
6. Lahori butt karahi is ready.