Boti Gosht
Dive into a world of bold flavors with Boti Gosht, a sumptuous South Asian mutton curry that promises to tantalize your taste buds. This classic dish features tender, boneless cubes of mutton marinated in spiced yogurt, which are slow-cooked to perfection with a fragrant medley of onions, tomatoes, and aromatic spices like garam masala, cumin, and coriander. The use of mustard oil or ghee adds a rich, authentic depth of flavor, while garnishing with fresh coriander leaves provides a vibrant finishing touch. Perfectly suited for pairing with naan, roti, or steaming basmati rice, Boti Gosht is a hearty and aromatic dish that's ideal for festive gatherings or indulgent weeknight meals. Prepare to savor every bite of this melt-in-your-mouth mutton curry that is both deeply satisfying and irresistibly delicious.
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Recipe Information
Ingredients
- 500 grams Mutton (boneless, cut into cubes)
- 100 grams Yogurt
- 2 tablespoons Ginger-garlic paste
- 2 medium Onion (finely chopped)
- 2 large Tomatoes (pureed)
- 2 pieces Green chilies (slit lengthwise)
- 4 tablespoons Mustard oil or ghee
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoons Cumin powder
- 0.5 teaspoons Garam masala
- 1 to taste Salt
- 2 tablespoons Coriander leaves (chopped, for garnish)
- 200 milliliters Water
Instructions
Wash the mutton cubes thoroughly under running water and pat them dry with a paper towel.
In a large mixing bowl, combine the yogurt, 1 tablespoon of ginger-garlic paste, turmeric powder, red chili powder, and a pinch of salt. Mix well.
Add the mutton cubes to the marinade and coat them evenly. Cover the bowl and let the mutton marinate for at least 30 minutes or overnight in the refrigerator for better flavor.
Heat mustard oil or ghee in a large, heavy-bottomed pan or pressure cooker over medium heat.
Add the chopped onions and sauté until they turn golden brown, stirring occasionally to prevent burning.
Stir in the remaining 1 tablespoon of ginger-garlic paste and cook for 2-3 minutes until the raw aroma disappears.
Add the tomato puree to the pan and cook, stirring frequently, until the oil starts to separate from the masala.
Mix in the coriander powder, cumin powder, and a little more turmeric and red chili powder if desired. Cook the spices for 1-2 minutes to release their flavors.
Add the marinated mutton cubes to the pan and cook on high heat for 5-7 minutes, stirring occasionally, until the mutton is slightly seared.
Pour in water, adjust the salt, and add the slit green chilies. Stir to combine.
Cover the pan with a tight-fitting lid (or secure the pressure cooker lid). Simmer on low heat for 45-50 minutes, or until the mutton is tender. If using a pressure cooker, cook for about 4-5 whistles, then let the pressure release naturally.
Once the mutton is cooked, sprinkle garam masala over the curry and give it a final stir.
Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
2020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 2837 mg | 123% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 23.3 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 384 mg | 30% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2715 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
