Gosht

Gosht or Mutton Curry is the most common and popular mutton preparation. It is prepared in numerous ways. The recipe which I am giving below is one of the most simple ones.

Ingredients

The ingredients given below are for half a Kilogram of mutton. The front leg portion  of the mutton is ideally suited for this preparation. 

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Gosht  1/2 kg                                                   Onion  4-5 medium
Garlic-ginger Paste  2 tea spoon                Dhania powder  2 tea spoon
Haldi                            3/4 tea spoon             Red Chili powder  1/4 tea spoon
Garam Masala Powder 1/2 tea spoon       Whole Pepper corn    4-5
Jeera                                   1/4 tea spoon        Big Cardamom             2-3
Small cardamom            4-5                            Cloves                             4-5
Dalchini                              3    1/2 stick           Curd                             1/2 cup
Bay leaves                           2
Cooking oil                        2-3 table spoon

Preparation

  • Wash and keep the mutton aside for about 10 minutes so that the water is drained out.
  • Peel and chop the onions finely.
  • Put a the pressure cooker on fire and put 2-3 spoons of oil,
  • When the oil becomes hot add bay leaves, whole pepper, jeera, big cardamom. small cardamom, dalchini and cloves.
  • When they start to crackle add chopped onions and fry till golden brown.
  • Add red chili powder, haldi, dhania powder and ginger-garlic paste and fry.
  • If the mixture appears too dry add one or two  tea spoons of water.
  • When the oil starts separating from the masala add curd and fry a little.
  • When the masala is done add mutton and and salt and fry on slow fire till the oil starts separating.
  • Add two and half cups of water and pressure cook for about 10 minutes or so.
  • Remove  from fire.
  • When it cools down remove the pressure lid.
  • Add garam masala powder and mix and give a boil.

The Gosht is ready .

Frying the masala and the mutton correctly is critical. Although any oil can be used, best results are obtained with ghee.

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Garnish with chopped green dhania leaves and serve. It goes fabulously well with plain rice, pulao and rotis.

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