Tag: gosht

Cinnamon Flavoured Mutton (दालचीनी गोश्त )

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                                                                Eid Mubarak !!!
One may have tasted the best of the cuisine that the world has to offer but there is always one such recipe that remains close to your heart and that could give a run for money to all such classy cuisine. I am indeed blessed to have a good hearted chachi who has introduced me to world of such lost recipes that has been there for ages and passed on from generation to generation. Dalchini gosht is my aunt’s secret recipe that has been handed down to her by her mother. It is a very classic recipe and am trying to gather and document such great family recipe. It is a subtle flavoured mutton preparation infused with warm Cinnamon fragrance.

Ingredients:

Mutton : 1 kg

Onion : ½ kg cut into roundles

Shah jeera : ½ tsp

Whole coriander : ¼  tsp

Clove : 4 to 5

Green cardamom : 2 to 3

Bay leaf : 4 to 5

Garlic : 8 to 10 split

Ginger : 4 tsp grated

Kashmiri whole chilli : 10

Cinnamon stick : 1 ½ inch

Oil : 1tsp

Ghee : 4 tsp

Curd : 4 tsp

Sugar : a pinch

Salt : as per taste

Step 1
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Marinate mutton with shah jeera, onion, ginger, slit garlic , clove,green cardamom, bay leaf along with salt and oil. Keep it aside and let it marinate it for at least an hour.

Step 2
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Deseed the red chilli and soak it for about ten minutes.Grind the red chilli along with Cinnamon stick into a smooth paste.

Step 3
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Add 4 tsp of curd in the chilli mixture and whisk it all together.

Step 4
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Take a thick bottom pan and put the ghee in it. Add a pinch of sugar and let it caramelise.

Step 5
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Now add the mutton with the marinade and Fry it on high flame for about four to five minutes .

Step 6
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Add the water such that it reaches the level of the mutton or until the mutton pieces gets soaked. Once boiled lower the flame and cover it and let it Cook.

Step 7
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When ¾ done open the lid and add the curd, chilli and dalchini mixture . Cover it and let it Cook until it is done and the masala and the mutton comes together and becomes soft and tender.

Step 7
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Serve it on a bed of rice or  with any Indian bread of your choice.

Tip

Use Kashmiri red chilli for a perfect red colour.

Kaali Mirch Gosht

Kaali Mirch Gosht ( Black Pepper Mutton)

Nandini Bhushan3 Comments

“ Nothing is better than going home to family and eating good food”.

The Kaali mirch ghosht or black pepper mutton is one such comfort food that is loved and relished by family and friend alike.This is for the first time that I am sharing a mutton recipe with my blog reader and what better way to start than with a legendary family recipie like Kali mirch gosht. It is a very simple yet classic recipe of mutton  with curd and handful of regular spices. The pungency and goodness of freshly ground black pepper elevates the flavour of the mutton. It is indeed pepper that makes all the difference and gives this curry a distinct flavour. Kaali mirch gosht is enjoyed especially during winters as it not only adds heat to the dish but also warms the body.This fiery mutton curry is a culinary treat for all spice lovers. It pairs beautifully with paratha,roti and even plain rice.

Ingredients :

  • Mutton : 750gms
  • Onion :    5  –  (3 cut into rings  & 2 roughly sliced)
  • Curd :   250gms (beaten)
  • Freshly crushed black pepper :. 4 to 6 Tsp
  • Ginger :  2tsp grated
  • Turmeric powder :  A pinch
  • Oil :  4 tsp
  • Ghee : 1 Tsp
  • Salt : As per taste

Follow the pictorial step by step recipe for a perfect result

Step 1:

!_Kali Mirch Murg

Wash mutton pieces well and keep it aside. Add oil in the cooker and put in the grated ginger.saute it for couple of seconds.

 

Step 2:

2_Kali Mirch Gosht

Put the mutton piece along with salt and onion into the pan.

 

Step 3:

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Saute it till it changes its colour.

 

Step 4:

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Cover the cooker with its lid and let it pressure cook for one whistle and then lower the flame for about 5 minutes. Kindly note that I have not added water into it as the mutton and onion will leave its own juice.

Step 5:

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Take out the whistle and remove the lid. Now add  curd and turmeric and let it cook on low flame for about 5 minutes or until the curd mixes perfectly with the mutton.

 

Step 6:

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Add the freshly crushed black pepper.

 

Step 7:

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Give it all a good mix.

 

Step 8:

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Cover the lid and let it cook for 10 minutes on a low flame.

 

Step 9:

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Add the onion rings.

 

Step 10:

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Let it cook on low flame until the mutton infuses all the aroma and flavour of the pepper.

 

Step 11:

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Let the mutton cook in its own juice till the onion becomes soft and it reaches the desired consistency

 

Step 12:

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Sprinkle a Tsp of desi ghee and the fiery Kali mirch ghosht is ready to be served

Tip:

One can vary the ratio of the pepper corn to suit your taste.