Kadhai Gosht Recipe

Preparation time 10 minutes
Cooking time 30-40 minutes
Serve 2-4

For Pressure cook Mutton
2-3 tbsp Ghee, घी
1 inch Cinnamon stick,
1 Bay leaf,
2 large Onion, roughly slice,
1 kg Mutton , curry cut, (with bones)
Salt to taste,
6-7 Garlic cloves,
3 large Tomato, slight slit,
1 tbsp Ghee, घी
2-3 Green chillies, less spicy,

For Masala
2 tbsp Coriander seeds,
½ tsp Cumin seeds,
¼ tsp Fennel seeds,
12-15 Black peppercorns,
1 tsp Stone flower (optional)
2-3 Cloves,
1 Black cardamom seeds,
Salt to taste,

For Kadhai Gosht
Pressure Cooked Mutton,
½ tsp Turmeric powder,
1 tsp Degi red chili powder,
⅓ cup Curd, beaten,
2 ½ tbsp Prepared Masala,
1 tsp Chili flakes,
1 tsp Dry fenugreek leaves, crushed,
1 tbsp Tender Coriander stem, chopped,
1 cup Water,
½ tsp Dry fenugreek leaves, crushed, थी
¼ inch Ginger, peeled, julienned,
3-4 Bhavnagri chillies,

½ cup Water,

For Garnish
Coriander sprig,
Ginger, julienned,


For Pressure Cook Mutton
In a pressure cooker, add ghee when it gets hot, add cinnamon stick, bay leaf and onion and let it saute for a minute.
Now, add mutton, salt to taste, tomato, garlic, green chilli and ghee and cook for a minute on high flame.
Now, cover it with the lid and take 10-12 whistles.
Once mutton gets cooked, open the lid and transfer into kadai or lagan.
Remove the skin of tomatoes.

For Masala
In a small shallow pan, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, stone flower, cloves, black cardamom seeds, salt to taste and roast until the spices get fragrant.
Remove into a tray and transfer into a mixer grinder and grind into coarse powder.
Keep it aside for further use.

For Kadhai Gosht
In a kadhai or lagan, add prepared pressure cooking mutton, and saute it for 5-6minutes on moderate heat.
Add water and saute it well, add turmeric powder, kashmiri red chili powder and saute it well.
Once masala is cooked well, add beaten curd and saute it for 5-6 minutes on moderate heat.
Now, add prepared masala, chili flakes, dried fenugreek leaves, tender coriander stems and cook for 5-6 minutes.
Now, add water and cook well, add fried fenugreek leaves, ginger julienned.

(Recipe By Chef Ranveer Brar)

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