Masaledar teekha gosht.. the name itself makes us drool. A traditional and authentic yogurt-based dry-gravy with tender mutton coated in spices makes the perfect dinner party recipe. Try this recipe and let me know in the comments how it turned out.
INGREDIENTS:
Mutton- 500 gms For Marination:
*Oil- 2 tbsp
*Red chilli powder- 1/2 tsp
*Salt- to taste
*Jeera powder- 1 tsp
*Kasuri methi- 1 tsp
*Turmeric powder- 1 tsp
*Coriander powder- 1 tsp
For Masala Paste:
*Cashews- 12-15 nos (pre-soak cashews for 30 mins or microwave at high for 2 mins)
*Coriander leaves- 1 cup
*Green chillies- 3 nos
*Garlic- 10-12 pods
*Ginger- 1 tbsp (roughly chopped)
*Milk- 1 cup
For Dahi Paste:
*Thick curd- 1 cup
*Red chilli powder- 1/2 tsp
*Jeera powder- 1 tsp
*Kasuri methi- 1 tsp
*Salt- to taste
*Turmeric powder- 1 tsp
For Gravy:
*Oil- 2 tbsp
*Tej patta- 2 nos
*Dalchini- 1" 2 sticks
*Cloves- 2 nos
*Cardamom- 1 no
*Onion- 2 nos (medium sized, sliced)
*Tomatoes- 4 nos (medium sliced, pureed)
*Salt- to taste
*Red chilli powder- 1 tsp
*Jeera powder- 1 tsp
*Chopped coriander leaves- 2 tbsp
PROCEDURE:
*Take a large mixing bowl, add all the ingredients listed under the marination.
*Mix well and add washed and drained mutton to it.
*Mix well and allow to marinate for atleast 30 mins.
For the Masala paste:
*Take the small jar of your mixer, add the ingredients for the masala listed under the masala paste.
*Blend it for 2 mins or until you get a smooth paste.
*Remove it in a bowl and set aside.
For Dahi mixture:
*Take dahi in a large mixing bowl.
*Whisk it until you get a smooth and lump free consistency.
*Add all the spices ti it and mix well. set aside.
For the gravy:
*Heat oil in a pressure cooker.
*Add all the whole spices and allow to crackle for a few seconds.
*Add sliced onions and saute well until they turn soft and translucent.
*Now add the marinated mutton and saute for 5-10 mins or until the masala coats the mutton completely.
*Gently pour the tomato puree, mix well and allow to boil. This step ensures the raw smell of tomatoes is gone.
*Simmer the flame.
*Now add the masala paste and the dahi mixture.
*Mix well and increase the flame, we reduced the flame as dahi splits when poured in high flame.
*Add salt, red chilli and jeera powder to it. mix well.
*Add 1 cup of water to it.
*Check for salt and spice. Add more if required.
*Close the pressure cooker and allow to cook for 4-5 whistles. Allow the pressure to release naturally.
*Check if the mutton is tender and pressure cook for 2 more whistles if required.
*Reduce all the extra gravy on medium flame, as we want a dry gravy.
*Sprinkle coriander leaves on it and serve hot along with roti or rice.
