Gosht is adapted from a Persian word and implies Meat and since Lamb is adopted and generally preferred in India, this recipe has become a signature Mutton dish. And I must say the fat of the Mutton gives a very unique taste to the curry and has become one of the staples in Restaurants.
Weekends being Non-Veg special days, I was hopping around to get a new recipe to try out and found Nitha's Kadhai Gosht / Mutton Curry from "Amateur Perceptions" too alluring and also her step-by-step process are really helpful. I simply had to make it - And am glad I did :)
For Marinate -
* Mutton - 1 kg [minimum fat]
* Onion - 3 nos [finely chopped]
* Ginger Garlic Paste - 2 tbsp
* Yogurt - 5 tbsp
* Garam Masala - 2 tsp
For Curry -
* Cumin seeds - 1 tsp
* Cardamom - 4 nos
* Cloves - 5 nos
* Cinnamon stick - 2 inch piece
* Oil - 5-6 tbsp
* Tomato puree - 200 ml
* Turmeric Powder - 1/2 tsp
* Chilly Powder - 2 tsp
* Coriander Powder - 2 tsp
* Water - 3/4 cup
* Salt - For taste
* Coriander/Parsley leaves - 3/4 cup [finely chopped]
1. Wash and clean the Mutton thoroughly and marinate with Ginger + Garlic paste, chopped Onions, Yogurt and Garam Masala. Let it marinate in the fridge over-night for about 7-9 hours.
2. In a pressure cooker, add Oil and let it warm for 2 mins on medium-heat. Add cumin seeds, cardamom, cinnamon and cloves and saute for few seconds. Add in the Tomato puree and saute for about 5 minutes on medium-heat.
3. Add salt, chilly powder, coriander powder, turmeric powder and saute for another 2-3 mins. Add in the marinated meat and saute for 5 minutes on medium heat, stirring occasionally.
4. Add ¾ cup water, stir well and pressure cook for about 3 whistles on medium-heat on Stove. After 3 whistles, remove the pressure cooker from the Stove and let it rest for about 40-45 mins. Once the pressure is released, open and check whether the consistency is apt. If the water content has to be reduced, open and place the Pressure Cooker on medium-heat on Stove for another 15-20 mins until the required consistency is reached.
5. Garnish with chopped Coriander / Parsley leaves and serve.
We loved ours with rice and Indian Roti's as well.