The most loved gosht recipe is here. This dry gravy has lip-smacking
flavor and spicy tender taste. A must-try recipe for this bakrid season. Try this
recipe and let me know in the comments how it turned out.
INGREDIENTS:
For boiling mutton:
*Mutton- ½ kg
*Salt- ½ tsp
*Ginger- garlic paste- 1 tbsp
*Red chilli powder- 1 tsp
*Onion- 1 cup (roughly chopped)
*Water- 2-3 cups
For the gravy:
*Oil- 3 tbsp
*Zeera- ¼ tsp
*Ginger-garlic paste- 1 tbsp
*Mutton kheema/ mince- 1 cup
*Tomato- 1 cup (roughly chopped)
*Chilli flakes- 1 ½ tsp
*Jeera powder- 1 tsp
*Turmeric powder- ½ tsp
*Coriander powder- 1 tsp
*Salt- to taste
*Green chillies- 2-3
*Chopped coriander leaves- ½ cup
*Kasuri methi- 1 tsp
*Crushed black pepper- 1 tsp
*Mutton masala- ½ tsp
*Garam masala powder- ½ tsp
*Juice of 1 lemon
*Chopped mint leaves- ½ cup
PROCEDURE:
*Heat water in a pressure cooker.
*Add cleaned and washed mutton and salt to it.
*Add the rest of the ingredients listed under boiling the mutton
section.
*Pressure cook for 2-3 whistles.
*Allow the pressure to release naturally.
*Now check if the meat is tender, else pressure cook for another 2
whistles.
*Now keep it on high flame till all the gravy has reduced.
*Keep stirring occasionally until it becomes thick, with no extra
gravy.
*Heat a kadhai, add oil and let it get hot.
*Add zeera and ginger garlic paste and stir fry for a few seconds.
*Now add the washed mutton mince.
*Fry while stirring continuously till the kheema changes colour.
*Now add chopped tomatoes and boiled mutton.
*Mix well and cook on high flame for 2-3 mins.
*Now add chilli flakes, crushed pepper, turmeric powder and coriander
powder.
*Mix well and cook on high flame for another 5 mins.
*Now add garam masala, mutton masala and green chillies.
*Mix well and simmer for 10 mins, till oil separates from the meat.
*Check for seasoning and add salt and chilli flakes if required.
*Now add chopped coriander leaves, mint leaves, crushed kasuri methi
and lemon juice.
*Mix well and switch off the flame.
*Restaurant style kadhai gosht is ready, serve hot.
