The word ‘Gosht’ stands for meat in Persian. The meat I feature in today’s recipe is Mutton. Mutton is a rather popular meat in Asian and Middle eastern countries, not so much in the west however this recipe would fit everyone’s fancy. It’s a creamy Mutton curry that can be the perfect companion to a Naan Bread or Rumali Roti. (Find a recipe for Garlic Naan here)
- Ghee /butter (unsalted) 4 tbl spn
- Bay leaf 2
- Cinnamon 1 (2″stick)
- Cloves 5
- Onion 6 (sliced)
- Fresh cream 200 gms (whisked)
- Mutton 1 kg
- Garlic paste 1tbl spn
- Ginger paste 1 tbl spn
- Curd 200gms
- Sea salt (kosher salt) as required
- Chopped coriander leaves 1 cup
- Green chili 6
- Cashew nut (roasted) 1/2 cup
- Cumin seed 1tbl spn (roasted)
- Fennel seed 1tbl spn (roasted)
- Poppy seed 1 tbl spn (roasted
- Green cardamom 4 (roasted)
- Water 1/2 cup or as required to grind
Mix all the ingredients given for marination and marinate the mutton overnight.
In a pressure cooker, add half a cup of water and the marinated mutton and pressure cook it till the mutton is done. Keep your cooked mutton aside along with the broth.
Grind all the ingredients given for grinding together into a smooth paste and keep it aside.
In a heated wok add ghee, bay leaf, cinnamon and cloves. As the cloves start crackling add onion slices and fry till they are lightly browned.
Now add the mutton to the wok, along with the broth and the ground paste. Boil till the gravy thickens. Your Malaidaar Gosht is all ready!
Add whisked cream on top and serve with naan, rumali roti or bread.
If you’re into authentic Indian food then you and your loved ones will surely appreciate this recipe. If you are not a fan of mutton you could always substitute it with chicken, beef or any other kind of meat. I would love to hear your suggestions or feedback on this recipe so please comment. I’ll post soon, till then happy cooking 🙂