Tender mutton cooked in a ton of spices and herbs, then sauted with caramalised onions and finishing it off with a coal smoke to give you Mughlai karahi gosht.This delicacy is spicy, flavorful and aromatic, perfect for a friday lunch when you want to cook a good meal but don't want to spend much time in the kitchen. Even with sudden unexpected guests, this delicacy is a lifesaver. Try it out and let me know how it turned out.
INGREDIENTS:
Mutton- 500 gms (cleaned, cut into bite-sized pieces, washed and drained)
Salt-to taste
Onion- 2 nos (medium sized, finely chopped)
Tomatoes- 5-6 nos (medium sized, finely chopped)
Cloves- 2 nos
Cinnamon sticks- 3 1'' sticks
Cardamom- 2-3 nos
Red chilli powder- 2 tsp
Black pepper corns- 4-5 nos
Chaat masala powder- 1 tsp
Mutton masala- 2 tbsp
Green chillies- 5-6 nos (finely chopped)
Chopped mint leaves- 1/2 cup
Chopped coriander leaves- 1/2 cup
Jeera- 1 tsp
Ginger garlic paste- 1 tbsp
For Frying:
Oil- 2 tbsp
Tej patta- 2 nos
Garlic cloves- 10-12 nos (finely chopped)
Onion- 2 nos (finely sliced)
Juice of 1 lemon
Live coal (1 piece)+ Ghee (1 tsp)
PROCEDURE:
Heat a pressure cooker add mutton to it and gradually add all the ingredients except for the ingredients for frying.
Let it come to a boil, you'll notice that the mutton has let out it's juices.
So' we'll cook the mutton in it's own juices, and reduce it later after cooking.
Close the lid, add the whistle to it and cook it for 4-5 whistles.
Allow the pressure to release naturally, check if the mutton is tender or else cook for another 2 whistles.
Reduce all the extra gravy till it get's a little dry.
After the gravy is reduces, taste the mutton and add more salt and spice if needed.
Heat oil in a kadhai, add garlic to it and fry till it's golden, now add tej patta and fry for a few seconds.
Now add onions to it and fry till golden brown.
Once the onions caramalise, add the cooked mutton masala to it.
Add lemon juice to it and mix well.
Simmer the mutton for about 5 mins.
Place a live coal on a steel katori, place the katori in the kadhai and add 1 tsp ghee to the live coal.
Cover immediately with a tight-fitting lid, and allow the mutton to absorb the smoky flavors.
Mughlai karahi gosht is ready, Serve hot along with Rice or Roti.
