Kadai Gosht (Spicy Mutton Curry)
February 20, 2015 Posted by Shweta Shanbhag
Today I was in a mood to cook a new meat recipe and went searching for good recipes on this site. Came across this recipe and decided to cook it. The output was a really spicy gravy which we all licked off from our plates. The recipe is slightly elaborate but then who says Indian cooking is easy.
500 gms mutton
3 tsp ghee/oil
1/2 tsp turmeric
3 medium sized onions
3 medium tomatoes
3-4 red chillies
1 tsp pepper corns
1/2 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp of kasoori methi
2 tbsp curd/dahi
2 slit green chillies or 1 tsp red chilli powder
- Wash and drain 500 gms of mutton (I used boneless but mutton with bone will add to the taste)
- Take 3 tsp ghee/oil in a pressure cooker and fry the mutton in it for 5- 10 mins till it is turns brown in color.
- Add 1/2 tsp turmeric and mix well. Add salt to taste
- Add 3 medium sized onions diced and mix well. Add 3 medium tomatoes chopped finely and mix well.
- Pressure cook the mutton for 3-4 whistles.
- In the meantime prepare the kadai masala. For this take 3-4 red chillies, 1 tsp pepper corns, 1/2 tsp fennel seeds, 1 tsp cumin seeds, 1 tsp coriander seeds in a pan and dry roast it till a sweet smell emanates from this. Add a 1 tsp of kasoori methi and dry roast for a minute and let the mixture cool in the pan.
- Grind the masala with a mortar and pestle to a coarse paste.
- When the pressure is off open the pressure cooker and add 2 tbsp curd/dahi and 2 tsp of kadai masala. You can add more masala if you want the gravy to be spicy
- Add 2 slit green chillies or 1 tsp red chilli powder (of course according to your taste)
- Adjust the salt and cook till the gravy starts to boil
- Garnish with ginger juliennes and finely chopped coriander and mint leaves
- Serve hot with rotis.