Kashmiri Dry Goat Meat

In a bowl take goat meat and marinade with ginger garlic paste, salt, saunf powder for 2 hrs

In pressure cooker take milk and add kesar and add all meat. Cook in low flame for 5-6 whistels.

If meat is not cooked add more milk and cook for more time. There will be milk left in cooker so cook on low flame to evaporate it.

Take oil and fry chaps in oil for 2 minutes.

You can eat it like this . But i gave a twist to the taste.

Roast onion and grind with coriander.

In same oil add onion paste and when oil separates add haldi, kashmiri lal mirch and salt.

Add some water and cook till meat becomes soft.

Cook till water dries up.

Garnish with mint and serve with rice.

Serve it with onions pickled in vinegar.