Karahi Gosht | कढ़ाई मटन | spicy Kadhai meat | Special restaurant style recipe | Chef Ranveer Brar

KADHAI GOSHT – There’s always that one special Sunday dish that we never get tired of.. This is mine! Sharing my recipe for an easy, spicy Mutton curry.

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KADHAI GOSHT
Preparation time 10 minutes
Cooking time 30-40 minutes
Serve 2-4

Ingredients
For Pressure cook Mutton
2-3 tbsp Ghee, घी
1 inch Cinnamon stick, दालचीनी
1 Bay leaf, तेजपत्ता
2 large Onion, roughly slice, प्याज
1 kg Mutton , curry cut, (with bones) मटन
Salt to taste, नमक स्वादअनुसार
6-7 Garlic cloves, लहसुन
3 large Tomato, slight slit, टमाटर
1 tbsp Ghee, घी
2-3 Green chillies, less spicy, हरी मिर्च

For Masala
2 tbsp Coriander seeds, धनिया के बीज
½ tsp Cumin seeds, जीरा
¼ tsp Fennel seeds, सौंफ
12-15 Black peppercorns, काली मिर्च के दाने
1 tsp Stone flower (optional) दगड़ फूल
2-3 Cloves, लॉन्ग
1 Black cardamom seeds, बड़ी इलायची के दाने
Salt to taste, नमक स्वादअनुसार

For Kadhai Gosht
Pressure Cooked Mutton, पका हुआ मटन
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
⅓ cup Curd, beaten, दही
2 ½ tbsp Prepared Masala, तैयार किया हुआ मसाला
1 tsp Chili flakes, चिली फ्लेक्स
1 tsp Dry fenugreek leaves, crushed, कसूरी मेथी
1 tbsp Tender Coriander stem, chopped, धनिया के डंठल
1 cup Water, पानी
½ tsp Dry fenugreek leaves, crushed, कसूरी मेथी
¼ inch Ginger, peeled, julienned, अदरक
3-4 Bhavnagri chillies, भावनगरी मिर्च

½ cup Water, पानी

For Garnish
Coriander sprig, धनिया पत्ता
Ginger, julienned, अदरक

Process
For Pressure Cook Mutton
In a pressure cooker, add ghee when it gets hot, add cinnamon stick, bay leaf and onion and let it saute for a minute.
Now, add mutton, salt to taste, tomato, garlic, green chilli and ghee and cook for a minute on high flame.
Now, cover it with the lid and take 10-12 whistles.
Once mutton gets cooked, open the lid and transfer into kadai or lagan.
Remove the skin of tomatoes.

For Masala
In a small shallow pan, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, stone flower, cloves, black cardamom seeds, salt to taste and roast until the spices get fragrant.
Remove into a tray and transfer into a mixer grinder and grind into coarse powder.
Keep it aside for further use.

For Kadhai Gosht
In a kadhai or lagan, add prepared pressure cooking mutton, and saute it for 5-6minutes on moderate heat.
Add water and saute it well, add turmeric powder, kashmiri red chili powder and saute it well.
Once masala is cooked well, add beaten curd and saute it for 5-6 minutes on moderate heat.
Now, add prepared masala, chili flakes, dried fenugreek leaves, tender coriander stems and cook for 5-6 minutes.
Now, add water and cook well, add fried fenugreek leaves, ginger julienned, bhavnagri green chillies and water and let it cook for a while.
Once the mutton gets cooked properly, remove into a serving plate and garnish with coriander sprig and ginger julienned.
Serve hot.

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For more fantastic recipes, check out the Ranveer Brar App:
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