Sukal Gosht - A traditional Sindhi Beef Recipe | Food Fusion

#FoodFusion​ brings this traditional Sindhi Recipe derived from the shores of Hala New, Sindh, Pakistan.This variation of the of the recipe was invented by home chef Mrs Mumtaz Suleman Memon about three decades ago and possesses a rich history in our culture.
#JhatPatRecipe​ #FoodFusion​ #Pakistan​ #Sindhi​ #Desi​ #Food​ #Cooking​

Ingredients
Boneless Beef cubes ½ Kg
Onions 3 medium (2 diced and 1 thinly sliced)
Garlic cloves 5-6
Ginger 1 inch
Green chilies 4-5
Tomatoes 3 (Diced)
Fresh Coriander leaves
Water 4-5 glass
Cooking oil ½ cup
Mixed Spices: Cinnamon 2” Stick, Pepper Corn 1 Teaspoon, Cumin 1 Teaspoon, Cardamom (black) 1-2, Cardamom (green) 2-3
Crushed Red chili 1 Tablespoon
Crushed Coriander seeds 2 Tablespoon
Crushed Cumin 1 Tablespoon
Crushed Pomegranate seeds 1 Tablespoon
Turmeric powder 1 Tablespoon
Red chili powder 1 Tablespoon
Salt to taste

Directions:
Take two medium sized onions and cut them in diced shape.
Take 5-6 garlic cloves along with 4 to 5 green chilies and cut them.
Finely chop 1 inch of Ginger.
Take a pan and add 5-6 glasses of water. Add boneless beef, onion, garlic, ginger, green chilies, mixed spices and salt to taste.
Stir occasionally and let it cook till the water remaining in the pan is 1 ½ cup.
Separate the beef from the beef stock (keep the beef stock for the later use).
Use a chopper and put the separated beef in it, chop for not more than 10- 15 seconds.
Now take another pan, put ½ cup oil in it and fry 1 thinly sliced onion add the chopped beef, add beef stock, cover the pan and let it cook for 5-7 minutes.
Add diced tomatoes, crushed red chili, coriander seeds, cumin seeds, turmeric powder, red chili powder and mix it well and leave for 10 minutes.
Later add crushed pomegranate seeds and green chilies, leaving it again for 10 minutes.
In the end you take it out in a dish garnish with lemon and ginger.
Sindh's traditional Sukkal Gosht is ready to serve.