Petitchef

Kadhai gosht/kadai gosht (a north indian mutton curry in tomato based sauce)

Main Dish
2 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 2
½ kilo lamb meat cut into 2 inch chunks


Marinade:

2 medium onion grated (scant 1 cup, 220 g)

1 tablespoon dry fenugreek leaves (Kasury Methy) crushed using fingers

3 tablespoons creamy yogurt

1 teaspoon garam masala

½ tablespoons minced ginger

½ tablespoon minced garlic

Salt


Others:

3 tablespoons vegetable oil

2 cardamoms

3 cloves

2 small pieces cinnamon stick

2 teaspoons Kashmiri Chilli powder

1 teaspoon roasted coriander powder

¼ teaspoon fennel seeds/aniseed

¼ teaspoon cumin seeds

¼ teaspoon turmeric powder

2 large tomatoes chopped (1 cup, 200g)

2-3 green chillies

Preparation

  • Wash mutton pieces and drain well. Marinate lamb with the ingredients under marinade and refrigerate in a container with lid for a minimum of 4 hours or over night.
  • Bring the marinated meat to room temperature before cooking. In a pressure cooker, heat oil. Add cardamom, cinnamon and cloves and sauté for few seconds till it leaves aroma. Add in the marinated meat and sauté for 10 minutes on medium heat, stirring occasionally.
  • Add chilli powder, coriander powder, turmeric powder, fennel seeds, cumin seeds, green chillies if adding and tomatoes and stir fry for 8-10 minutes until the tomatoes are cooked and the meat is smothered in thick spiced gravy.
  • Add ¾ cup water, stir well and cook till done. Adjust the salt if need be. Normally the gravy is very thick and is delicious that way. But if you want little more gravy, add few tablespoons of water.
  • Since we already sautéed meat for sometime, it would take less pressure cooking time. So don't forget to check in between for doneness.
  • Garnish with coriander leaves and ginger juliennes and serve hot with naan.

Photos

Kadhai Gosht/Kadai Gosht (A North Indian Mutton Curry in Tomato Based Sauce), photo 1Kadhai Gosht/Kadai Gosht (A North Indian Mutton Curry in Tomato Based Sauce), photo 2



Comments:

29/06/2012

Thank you very much all behind this wonderful recipe

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