This is another wonderful recipe from Shab’s cuisine with slight modifications from my side. Really loved this one and will definitely follow this again.
Mutton -- 1 kg
Onion -- 3 medium size
Yogurt -- 5 tbsp
Garam Masala -- 2 tsp
Ginger Garlic Paste -- 2 tbsp
Tomatoes -- 2 large
Green chillies -- 5-6
Turmeric Powder -- 1/2 tsp
Chilly Powder -- 2 tsp
Coriander Powder -- 2 tsp
Cumin seeds -- 1 tsp
Cardamom -- 4 no
Cloves -- 5 no
Cinnamon stick -- 2 inch piece
Coriander leaves -- 2 cups chopped
Preparation of Kadhai Gosht:
Wash mutton pieces and drain well. Marinate the meat with the onions chopped into tiny pieces/grated, yogurt, ginger garlic paste and garam masala. Refrigerate it in a container with lid for 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 chopped tomatoes and green chillies. Sauté until the tomatoes are squishy.
Add salt, chilly powder, coriander powder, turmeric powder and cumin seeds and stir fry for few minutes.
Add in the marinated meat and sauté for 10 minutes on medium heat, stirring occasionally.
Add ¾ cup water, stir well and pressure cook till done. Adjust the salt if required. If required, add water and let it dry as per required gravy. 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 serve hot with rice or chapathi.