Gosht Kari
Indulge in the rich, aromatic flavors of Gosht Kari, a traditional Indian mutton curry that’s a celebration of bold spices and hearty comfort. This dish combines tender bone-in mutton with a symphony of warm spices, including cumin, cinnamon, and garam masala, which infuse the curry with a deep, complex flavor. A luscious base of caramelized onions, tangy tomatoes, and creamy yogurt creates the perfect balance of richness and tanginess. Simmered to perfection, the mutton becomes melt-in-your-mouth tender, while the curry thickens into a flavorful gravy. Whether served with fluffy naan, buttery chapati, or fragrant steamed rice, Gosht Kari is an irresistible crowd-pleaser that brings an authentic Indian culinary experience to your table. Perfect for family dinners or festive gatherings, this dish embodies the magic of slow-cooked comfort food with a touch of spice.
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Recipe Information
Ingredients
- 500 grams Mutton (bone-in, cut into bite-sized pieces)
- 2 medium Onion, finely sliced
- 3 medium Tomatoes, pureed
- 100 grams Yogurt
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 4 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 piece (2 inches) Cinnamon stick
- 3 pieces Green cardamom pods
- 4 pieces Cloves
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala powder
- 1 teaspoon (to taste) Salt
- 2 tablespoons Fresh cilantro, chopped
- 250 milliliters Water
Instructions
Heat the vegetable oil in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cumin seeds, cinnamon stick, green cardamom pods, and cloves, and sauté for 30 seconds until fragrant.
Add the finely sliced onions and sauté until golden brown, about 7-10 minutes.
Stir in the garlic paste and ginger paste, cooking for 1-2 minutes until the raw smell disappears.
Add the mutton pieces and sauté on high heat for 5-7 minutes until lightly browned on all sides.
Mix in the turmeric powder, red chili powder, coriander powder, and salt, and cook for another 2 minutes to coat the mutton in the spices.
Pour in the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and oil begins to separate.
Lower the heat and add the yogurt, stirring continuously to prevent curdling. Cook for an additional 2-3 minutes.
Pour in the water, then cover and simmer on low heat for about 40-50 minutes, or pressure cook for 20 minutes, until the mutton is tender and the curry has thickened.
Sprinkle the garam masala powder and stir well. Adjust the salt as needed.
Garnish with fresh cilantro and serve hot with steamed rice, naan, or chapati.
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.5 g | 221% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 3789 mg | 165% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 21.7 g | ||
| Protein | 115.2 g | 230% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 521 mg | 40% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2969 mg | 63% | |
*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.
