Recipe by: Anirudh Deshpande, Executive Chef, The Westin Goa
Yield: 1 portion
For Ahuna Ghost
Ingredients:
• Mutton curry cut 250gm
• Onion Finely Chopped 20gm
• Tomato Paste 20gm
• Ginger Paste 10gm
• Garlic Paste 10gm
• Kashmiri Red Chili Powder 02gm
• Garam Masala Powder 02gm
• Coriander Powder 02gm
• Turmeric Powder 01gm
• Cumin Powder 02gm
• Green Chili Chopped 02gm
• Ginger Julienne 01gm
• Chat Masala 02gm
• Lemon 01gm
• Oil 100gm
• Salt To Taste
• Chopped Coriander To Garnish 10gm
• Cinnamon 01gm
• Card mom 01gm
Method:
1. Heat Oil in a pan and add Cinnamon, Cloves and Green Cardamom and sauté it for half a minute
2. Add chopped onions and fry this until it’s golden brown, after which you need to add a fresh ginger garlic paste
3. Add the mutton and cook it till it turns brown and then sprinkle all the spices
4. Add a fresh tomato puree and adjust the seasoning as per your taste and cook for a few minutes and then let it sit for a while whilst it simmers
5. Once the gravy is of a medium-thick consistency garnish with Chopped Coriander, and grated ginger and put it aside to cool in order to stuff the fara
Fara Recipe
Yield: 3 portion
Ingredients
· 4 cup White Urad Dal (Split)
· 1 cup Chana dal (Bengal Gram Dal)
· 1 cup Arhar dal (Split Toor Dal)
· Whole Wheat Flour
· 1/2 teaspoon Cumin seeds · 1/4 teaspoon Garam masala powder
· 1/3 teaspoon Turmeric powder
· 1 teaspoon Red Chilli powder
· 1 tsp Asafoetida
· 3 cloves Garlic
· 2 Green Chillies , paste
· Salt , as required
For tempering
· Oil , as required
· 1/2 teaspoon Cumin seeds
· 10 Curry leaves
· Asafoetida (hing) , A Pinch
For garnish
· Coriander (Dhania) Leaves , Few sprigs, chopped
METHOD:
· Soak the urad dal, chana dal and mutter dal for about four to five hours.
· Make a coarsely ground yet fine paste of all dals and mix in the dry masalas, garlic and chili paste (salt as required)
· Meanwhile prepare the dough by adding wheat flour, water and salt.
· Make thick puri out of the dough and add the dal paste on one side of the puri and cover with the other side like a resting taco · Cook the far in a steamer for about 20 to 30 minutes, then cool. · Heat oil in a pan and add cumin, curry leaves and asafetida and saute the fara
· Once it is done, and stuff in the Ahuna Gosht and garnish it with fresh coriander
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