Post Eid Celebrations are still on with plenty of mutton left in my freezer.. Today we are going to learn how to make Khade Masala Gosht, this is very easy to cook recipe, in which all the spices and masala that is used are whole(sabut) not powdered .
A mutton stew that is ultra-flavourful and is prepared with a mix of our favourite whole spices...!
This is one of the most delicate, delicious, wholesome mutton recipe and the cooking of meat in onion gravy is a result that it tastes hot, fabulous. This one actually gives your taste buds a kick with its super spicy, rustic flavour and aroma .
If you liked this mutton recipe then try making at home for your guests and leave a feedback.
Now let us see how this awesome mutton is cooked!
Ingredients for Khade Masale ka Gosht ki Recipe
Steps for Khade Masale ka Gosht ki Recipe
Khade Masale ka Gosht ki Recipe
Ingredients
600 gms Mutton
4 to 5 tbsp Oil
1 tsp Coriander seeds
10 to 15 Black Pepper Corns
4 to 5 Green Cardamom
2 Black Cardamom
1 tsp Cumin
4 to 5 Cloves
2 piece Cinnamon
2 to 3 Bay leaves
4 medium Onion sliced
10 to 12 Garlic buds
1 big piece of Ginger
1/4 tsp Turmeric powder
2 medium Tomatoes chopped
3 Green Chillies
5 to 6 Dried Red Chillies
1 tsp Salt
Half cup Water
3 tbsp Curd
Ginger julienne
Fresh Coriander leaves
Steps
Heat 4 to 5 tbsp oil in a pressure cooker ,add coriander seeds, black pepper corns, green and black cardamom, cumin, cloves, cinnamon, bay leaves, sauté them for 1 minute, add approximately 3/4 quantity of sliced onions from the 4 onions, fry till light golden.
Wash the mutton, put it in the cooker, fry mutton on high flame, keep stirring till it changes its colour.
Grind ginger and garlic into a coarse paste or pound if roughly, add this paste to the mutton, give a mix, add the remaining 1/4 onions, turmeric powder and cook on high flame for 3 to 4 minutes, keep stirring so the ginger garlic and onions are properly cooked.
Then put chopped tomatoes, slit green chillies, dried red chillies (break each chilli into two pieces ) we are not adding any powdered spices to this as it is Khade Masala Mutton, so all the spices are added whole(sabut).
Mix all the spices with the mutton well, add salt, pour half cup of water to the mutton and mix it. Pressure cook the mutton on high flame for one whistle, reduce the flame cook for 10 to 12 minutes till mutton is tender.
You have to adjust the pressure cooking time, that depends on the quality of mutton and your pressure cookers speed.
When cooked open the lid and you will see that onions are totally liquefied, mutton is simmering in these onions. Check the mutton if not tender cook for some more time on low flame. Then on medium heat cook the mutton until most of the liquid has evaporated.
Reduce the heat, add curd give a good mix, simmer for 3 to 4 minutes on low flame till curd is melted, then cook on high flame for 2 to 3 minutes till oil separates.
Generally this is a dry mutton dish, you can add little hot water if you need to make gravy.
Sprinkle some freshly chopped coriander leaves, ginger julienne and off the flame.
Seal the pressure cooker with a lid, let it settle for 10 minutes and then serve it.
Serve it hot with naan, paratha, rice or roti.
Tandoori Naan recipe without oven without yeast is also available on our page. Please watch and try the combination you will definitely love it.
If you like my recipes than do try and share your feedback and tag us on Instagram, Facebook and Youtube.
Points to Remember * If you like more or less spicy mutton, you can increase or decrease the quantity of chillies as your requirement. * Let the cooked mutton rest for atleast 15 to 20 minutes before serving ,as it gives a balanced taste to all spices to get settled, leaves a good flavour to the gravy .
