Chipla gosht

Chipla gosht

Prep: 10 minutes

Cook: 45 minutes

Makes: 4 servings

½ kg boneless meat (get the butcher to flatten it)

1tsp ginger paste

10 cloves garlic paste

3 green chillies, chopped

½ cup dahi

¾ tsp salt

1 large pinch saffron

A little bit of atta dough to seal

You’ll need: 2 shallow earthware sakora (shaped like deep tawas)-wash, dry and smear wet clay on base

1. Marinate meat with other ingredients for 1 hour.
2. In pressure-cooker, cook uncovered on low heat till juices are released. Close and cook 10 minutes on high pressure. Remove from heat and let pressure dissipate.
3. Transfer meat and gravy to one sakora. Cover with other and seal with dough. Cook on medium heat for 30 minutes. Meat must be very tender. Serve with rice.