Daily Archives: February 18, 2017

Masala Gosht

My very own recipe. Ideal for big gatherings, family get together and one dish parties. The time of adding spices and the quality of meat is the key to this beautiful dish. You give it a go and leave a comment below ❤



  • 2 kg Mutton (Chops and back rack)
  • 2 large onions, sliced
  • 1 tbspn freshly crushed ginger and garlic
  • 1 large tomato, chopped
  • 4 green chillies (2 chopped)
  • 4 tbspns yogurt
  • 1 cup oil


  • Salt to taste
  • 1 tbspn red chilli flakes
  • 1 tspn turmeric
  • 1 tspn cracked black pepper
  • 1 tbspn garam masala
  • 1 tbspn coriander powder
  • 1 tbspn cumin seeds
  • 2 tbspns lemon juice


  • 2 tbspns ghee
  • 1 tspn kasuri methi
  • ½ tspn red chilli powder
  • 2 pcs. cinnamon


  • Coriander leaves
  • Ginger juliennes
  • Lemon slices


  • Combine yogurt, half of the crushed ginger and garlic, salt, red chilli flakes, cumin, coriander powder and garam masala and marinade mutton pieces in it. You may use a wide dish or deep large bowl for this. Keep aside for 3 – 4 hours.
  • Heat oil and fry onion and rest of the crushed ginger and garlic. When it turns golden brown, add turmeric powder and stir. Add tomato and fry for 2 minutes and add marinated meat.
  • Fry for 10 minutes on medium high heat or until the meat starts changing color. Add ½ cup water and pressure cook for 30 minutes OR add 2 cups of water and cook on medium low heat until the meat is tender.
  • Carefully remove the pressure cooker lid, and cook on low heat for 5 minutes, stirring constantly.
  • Add rest of the spices; i.e., garam masala and black pepper. We don’t add garam masala in initial stages because it turns the curry dark.
  • Meanwhile, melt some ghee in frying pan and fry fengreek leaves, cinnamon and red chillies for 30 seconds and add this tempering to the meat. Garnish with coriander, chillies and ginger, splash some lemon juice and serve hot with homemade rotis or roghni nan.