Kadhai Gosht is a Mughlai dish, quite popular in wedding menu. Most Mughlai and Punjabi restaurants serves this dish.. This slow cooked mutton in a thick gravy tastes delight with every mouthful. This gravy is aromatic and flavourful too.
PREPARATION TIME- 30 MINUTES
COOKING TIME- 50 MINUTES
Mutton- 500 grams
Yogurt/curd - ½ cup
Salt -to taste
Turmeric powder -1/2 tsp
Onions -2 medium size
ginger garlic paste/GGP-1 tbsp
Tomatoes -3 medium size
green capsicum/bell pepper-1 big
garam masala powder-1/2 tsp (optional)
red chili powder-2 tsp
Ginger juliennes - 1 small piece (i skipped)
Coriander leaves -chopped -1 cup
Mint leaves/chopped -1 cup (optional)
Green chilly -2- 3 (i skipped)
Oil -2-3 tbsp
For Kadai masala powder
dry red chillies-2-3
cumin seeds-1 tsp
coriander seeds-1 tsp
fennel seeds-1 tsp
black pepper corns -2 tsp
kasoori methi /fenugreek leaves-1 tbsp
HOW TO COOK
Heat oil in a kadhai/non stick vessel and fry the green chilies till the color changes slightly.Take out from oil and keep aside.
Now, add mutton to the oil and fry till the color changes.add in chopped onions.add chopped tomatoes,chopped capsicum, ginger garlic paste to the mutton.
Add salt and red chili powder,turmeric powder,garam masala,water and mix well..Cook for 40 minutes by closing with lid in medium flame.
Then add yogurt and let it cook, till the oil comes up on the surface.mean while, in pan dry fry the red chillies,cumin, coriander seeds,fennel seeds, black pepper corns til the nice aroma comes.
then add kasoori methi and after 10 seconds grind into fine powder and add in cooked mutton..Also,throw the fried green chilies and chopped ginger and close the lid.Let it cook on very slow flame, for 5 minutes.