Kadai Gosht (Spicy Mutton Curry)

February 20, 2015 Posted by

Kadhai Gosht - Spicy Meat CurryVahrehvah.com is one of my favorite recipe sites. The videos are pretty good and every dish I have cooked from this site has turned out to be good.
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


  1. Wash and drain 500 gms of mutton (I used boneless but mutton with bone will add to the taste)
  2. 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.
  3. Add 1/2 tsp turmeric and mix well. Add salt to taste
  4. Add 3 medium sized onions diced and mix well. Add 3 medium tomatoes chopped finely and mix well.
  5. Pressure cook the mutton for 3-4 whistles.
  6. 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.
  7. Grind the masala with a mortar and pestle to a coarse paste.
  8. 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
  9. Add 2 slit green chillies or 1 tsp red chilli powder (of course according to your taste)
  10. Adjust the salt and cook till the gravy starts to boil
  11. Garnish with ginger juliennes and finely chopped coriander and mint leaves
  12. Serve hot with rotis.

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