Kadai Gosht, is a Mughalai Dish, its quite popular in Indian Restaurant Menu. Here is recipe for you all to try.
- Mutton 500gm
- Onion 2 medium size, chopped
- Tomato 2 medium size, chopped
- Green chilli 4nos, slitted
- Ginger 1 medium size, chopped
- Garlic 6 cloves, chopped
- Ginger Juliens few
- Coriander Leaves few, chopped
- Mint Leaves few, chopped
- Fennel Seeds 1 tsp
- Cumin Seeds 1 tsp
- Pepper Cones 1 tsp
- Red Chilli Powder 1 tsp to 2 tsp
- Kashmiri chilli Powder 1 tsp
- Coriander Powder 1 tsp
- Curd / yogurt 1/2 cup
- Lemon juice 2 tbsp
- Garam Masala 1/2 tsp
Rinse mutton cubes with water nicely, drain water. Marinate mutton cubes with lemon juice, garam masala and salt, keep it for 2 hours or over night.
Heat oil in a medium size kadai or Medium size pan and fry mutton pieces till brown. Mean time in another pan dry roast the fennel seeds, cumin seeds and black pepper cones and grind in the mixer to get a fine powder.
Put chopped ginger and garlic into the mixer and make a fine paste. Onion and tomatoes also put it in the mixer and make a paste and keep it aside.
Once the mutton pieces turns brown add ginger garlic paste and saute well. Then add onion paste and stir well for 3 minutes. Now add salt and mix well. Add tomato paste and green chilli, saute for 2 minutes. Then cover and cook till mutton is cooked. Then open the lid and add fennel cumin pepper masala, red chilli powder, kashmiri chilli powder and coriander powder saute well till the raw smell goes. Now add the curd and combine well. Check salt, add if required. Add chopped coriander leaves, mint leaves and ginger juliennes and mix well. Remove from flame and close lid and keep for 2 minutes. Serve with warm rice or roti.
NB: I have added kashmiri chilli powder just to get colour as my red chilli powder has lite colour. Normally in kadai gosht recipe will not add kashmiri chilli powder. So you can omit kashmiri chilli powder and make. Enjoy cooking..