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Safaid Gosht (white Meat)

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Safaid Gosht (white Meat) Recipe, chahna Sabji, How To Make Safaid Gosht (white Meat) Recipe

it is an awesome ,delicious and very healthy food from the tribal areas of pakistan.

About Recipe

Panir koora, Kuzhambu, Poneer chehna torkari

How to make safaid gosht (white meat)

(2 ratings)
0 reviews so far
Prep time
240 mins
Cook time
240 mins
Total time
480 mins
safaid gosht (white meat)
Author : Vahchef
Main Ingredient : 0
Servings : 0 persons
Published date : June 09, 2018


Ingredients used in safaid gosht (white meat)
• Black peper - 1 tablespoons.
• Whole potatoes - 4 numbers.
• Lamb fat (charbi) edible - .5 pound.
• Onion - 3 numbers.
• Tomatoes - 3 numbers.
• Lamb meat with bones(cut into normal pieces) - 4 pound.
• Salt - to taste.
• Green chilies - 6 numbers.
• Lemon-small lemons - 4 numbers.
Method:

take a pot and settle lamb fat at its bottom so that the base of the pot is fully covered by white edible lamb fat.you can increase the fat to meat ratio with the quantity of the meat u are using.now put the meat pieces over this edible fat and when the meat pieces are settled and cover the white fat below thn add whole tomatoes,potatos and onions (all whole) in to the pot. when all the ingredients get settled in the pot then add black pepper over them(sprinkle it-the black pepper can be increased or decreased to taste also).now sprinkle salt on the meat.now add green chillies whole to this meat and in the last squeeze lemon juice on the meat. now seal the pot with the dough and put it on a very low flame for around 3 hours.if u can use smoldering coal instead of flame thats even better as we want the meat to cook on very low heat like dum rice. note to make:: make sure that you donot add any sort of moisture except lemon juice to this meat.the cooking time is 3 hours and the flame should be as low as used in dum rice or use coal.just keep tossing the pot every thirty minutes so it doesnt get burned at the bottom.if u are using large meat quantity u can place the onion n tomatoes below meat also other wise place them over meat. after three hourse when you open the pot meat would be all cooked and tender and u will get meat soup that would be extracted from the meat e=it self.and it is very thick and tasty.if u like u can add other spices according to ur own sense. u can serve it hot with tandoori nan,just dip the nan in the sauce n eat.and after that use green tea with gur.






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