When discussing the history of Halwa Kaddu Gosht, it is important to note that it has its roots in the Indian Subcontinent. The king’s chef initially introduced it in times of the Mughal Empire, and the King adored the way it was prepared. Additionally, this dish is becoming a staple of Mughlai cuisine, and as time passed, it gained popularity across other Asian countries. Pumpkin and mutton meat are the two primary ingredients in this dish. The traditional cuisine Halwa Kaddu Gosht is particularly nutrient-dense and promotes a healthy diet.
- Ingredients
- Pumpkin 1kg
- Mutton half kg
- Garlic 2 tablespoon
- Onion 2 latge
- Salt to taste
- Water 2 glass
- Tomatoes chopped: 1
- Red chilli powder: 1 tablespoon
- Chilli flakes: 1 teaspoon
- Turmeric powder: 1 tablespoon
- Dry coriander powder: 1 teaspoon
- Oil: 1 cup
Steps to follow:
- Take pumpkins peel them off and slice them into small pieces.
- In a pan take water mutton garlic onion salt and boil the mutton.
- Then add chopped tomatoes, red chilli powder, Chilli flakes, turmeric powder and dry coriander powder in it.
- Then add a cup of oil in it and cook it for it about 10 minutes.
- Now at sliced pumpkins to it.
- Now cook until the pumpkins get soft.
Servings:
Serve it with rice or chapati.
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