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Kadai Gosht Mutton

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Kadai Gosht Mutton Recipe, How To Make Kadai Gosht Mutton Recipe

Kadai gosht mutton is a popular cuisine around Pakistan. This recipe has an authentic taste and quite popular in wedding menu.

Mutton Curry is a wonderful meat curry, yummy, possessing exceptional tastes of their own, not very spicy. This curry has a superb blend of whole spices included into the curry infusing the gravy with its quality in to the mutton in addition to few others spices included into. The curry is also added in with little vinegar and tamarind juice to make sure that it held up for few days. 

Mutton curry is an Indian curry recipe that's... Read More..

About Recipe

How to make Kadai Gosht Mutton

(181 ratings)
112 reviews so far
Prep time
10 mins
Cook time
50 mins
Total time
60 mins
Kadai Gosht Mutton
Author : Vahchef
Main Ingredient : Lamb
Servings : 4 persons
Published date : February 14, 2018


Ingredients used in Kadai Gosht Mutton
• Ginger (juliennes) - 1 piece.
• Green chillies - 3 number.
• Kadai masala - 1 tablespoon.
• Tomatoes (slices) - 4 number.
• Onions (sliced) - 2 number.
• Turmeric powder - 1/4 tea spoon.
• Salt - to taste.
• Mutton - 500 grams.
• Yogurt - 1/2 cup.
• Coriander leaves(chopped) - 1/2 bunch.
• Mint leaves(chopped) - 1/2 bunch.
• Oil - 1 tablespoon.
• Chilli powder - 1 tea spoon.
• Dry red chilies - 3 numbers.
• Pepper corns - 1 tea spoon.
• Coriander seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Feenel seeds - 1 tea spoon.
• Dry fenugreek leaves - 1 tablespoon.
Method:
  • Heat oil in a pan, add mutton, cook this mutton until brown in color.
  • Now, add turmeric powder, slices of onions, tomatoes, cook this for 40 minutes till mutton is cooked.
  • Then add salt, yogurt, kadai masala, chopped green chilies, red chili powder, ginger juliennes, chopped coriander leaves and mint leaves and cook it to the consistency required.

Kadai masala:

  • Dry roast the dry red chilies, pepper corns, coriander seeds, cumin seeds, feenel seeds, dry fenugreek leaves and tranfer into a blender and make a fine powder.





Cooking with images





Articles


Mutton Curry is a wonderful meat curry, yummy, possessing exceptional tastes of their own, not very spicy. This curry has a superb blend of whole spices included into the curry infusing the gravy with its quality in to the mutton in addition to few others spices included into. The curry is also added in with little vinegar and tamarind juice to make sure that it held up for few days. 

Mutton curry is an Indian curry recipe that's prepared from mutton and veggies and came from Bengali cuisine. Key ingredients of mutton curry consist of mutton, onion, tomato and spices.

Mutton curry was initially prepared, heated with a fire in a large pot. Now, it may be cooked utilizing pressure cookers and crock pots. Mutton curry can be offered with rice.

 Tips for Cooking Mutton: 

  • Most mutton curries need slow cooking on low heat to maintain its wetness, juices and tenderness. Meat need to very first cooked above high temperature to seal juices after which cooked until soft on low heat. 
  • One other thing that you need to remember is when to include salt. Don't include salt to the meat prior to cooking it. Salt pushes the juices out and prevents browning. You need to add salt midway through cooking.
  • Mutton of the younger animal is soft and is more enjoyable. It's pink in color having a firm but gentle texture. Whether it looks red and 'wrinkled', it'll be hard.
  • Keep a pan of water near to the barbecue to maintain the meat moist while being grilled.
  • While making kebabs, marinate the meat for a longer time. This can stop the kebabs from getting tough and chewy. Also, refrigerate the kebabs for a few minutes prior to frying. It will help in binding them and provides them a good texture. 

Variation: 

  • Kosha mangsho is the Bengali variation. It typically has a lesser amount of juice and much more gravy than other mutton curries. This dish is ready in the kosha style, that involves keeping the mutton's taste and moisture making use of slow cooking and sautéing techniques. 
  • Railway Mutton curry is a well-liked and a little spicy food was offered generally in most Railway Refreshment rooms and also on long-distance trains together with Bread and Dinner rolls.
  • Mutton and Ridge gourd curry is a wonderful meat preparation with mutton cooked with ridge gourd in the tasty and hot masala gravy. This dish is typically referred to as Beerakaya mamsam.
  • Cucumber Mutton Curry, mutton coupled with yellow-colored cucumbers to have a fascinating experience and goes perfectly with rice
  • Drumsticks and Mutton Curry, meat fans will enjoy this mutton curry that is cooked along with drumsticks. The meat will become delicious and tasty through the slow simmering to soak up the spices and also the drumsticks provide the taste buds a great tingle. Super easy preparation and makes a good curry with hot rice or roti.

Roasted Mutton Curry, mutton rich in gravy of hot and spicy mince, soaked with exceptional spices.



 

Comments & Reviews

 

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Recent comments

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Guest Posted on Tue Aug 16 2016

Let us know,how kadhai marsala is prepared?

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Guest Posted on Tue Aug 16 2016

Let us know,how kadhai marsala is prepared?

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Guest Posted on Tue Aug 16 2016

Let us know,how kadhai marsala is prepared?

Reply 0 - Replies
profile image

Guest Posted on Tue Aug 16 2016

Let us know,how kadhai marsala is prepared?

Reply 0 - Replies
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Guest Posted on Tue Aug 16 2016

Let us know,how kadhai marsala is prepared?

Reply 0 - Replies
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Guest Posted on Tue Aug 16 2016

Whats kadai masala... haven't seen that around

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Guest Posted on Tue Aug 16 2016

Whats kadai masala... haven't seen that around

Reply 0 - Replies
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Guest Posted on Tue Aug 16 2016

Whats kadai masala... haven't seen that around

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Nihaal-S Posted on Sat Jul 19 2014

you are the best dear. thank you.?

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Zaid Ahmed Posted on Mon Jul 21 2014

Thank you Chef for the recipe. I tried it out and it came out very well. ?

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Bineesh Kumar Posted on Mon Jul 28 2014

i tried once very nice dish...?

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Khokon Mimi Khan Posted on Tue Jul 29 2014

dear chef don't we need to add any ginger garlic paste? please can u reply??

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