Kadhai Gosht – A North Indian Mutton Curry – Borrowed Recipe

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.

Ingredients:

          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.