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🥘Arvi Gosht🥘 (taro or Colocasia lamb curry)
🥘Arvi Gosht🥘 (taro or Colocasia lamb curry)

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We hope you got insight from reading it, now let’s go back to 🥘arvi gosht🥘 (taro or colocasia lamb curry) recipe. You can cook 🥘arvi gosht🥘 (taro or colocasia lamb curry) using 13 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook 🥘Arvi Gosht🥘

(taro or Colocasia lamb curry):

  1. Get 1/2 kg lamb,beef or mutton
  2. Use 1 large onions (thinly sliced)
  3. Provide 2 large tomatoes (make a paste)
  4. Use 1/2 kg arvi (Colocasia)
  5. Take 1 tsp Kashmiri red chillie powder heepedfl or to taste
  6. Use 1/2 tsp turmeric powder
  7. Use 1/2 tsp Coriander powder
  8. Use 1 & 1/4 ts salt or to taste
  9. Get 1/2 tsp dried fenugreek leaves
  10. Use 1 tbsp ginger, garlic paste
  11. Take 1 tsp garam masala powder
  12. You need 1/2 cup oil
  13. Provide 3 green chillies (chopped)
Instructions to make 🥘Arvi Gosht🥘

(taro or Colocasia lamb curry):

  1. Take the arvi and peel them and cut in to halves washed and then keep a side. - - Take a non-stick pan heat oil and add sliced onions, fry onions till golden brown.
  2. Then add the meat and saute for a minute. - - Add ginger garlic paste and mix and fry for a minute. - - Then add coriander, turmeric and red chilli powder,salt and tomatoes fry all of these spices, meat and onions for 6-7 minutes on a medium to low heat.
  3. Add water to the meat and mix. Once the water comes to a boil, reduce heat to low and cover lid to the pan. - - Let the meat cook on low flame until it is cooked and done.
  4. Now once the meat done turn heat to medium and fry meat well for about 2-3 minutes and then add arvi pieces and fry, then add green chillies and dried fenugreek leaves fry for about 5 minutes.
  5. Now add water depending on how thin you want the gravy (shorbaa) consistency to be. Mix well and bring to boil. - - Now when its start boil again reduce heat to low flame and cover the lid on pan and let it cook until the arvis are become soft and done or cooked completely garnish with fresh coriander leaves and garam masala serve hot with chapaati.

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