Tomato Gosht (mutton) curry
Tomato Gosht is a slow-cooked mutton curry with tomatoes and spices, creating a rich and flavorful dish.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Mutton (cut into medium pieces) | 1 | Kilogram |
| Tomato (finely chopped) | 6 | Count |
| Onion (finely sliced) | 3 | Count |
| Ginger (minced) | 2 | Tablespoon |
| Garlic (minced) | 6 | Clove |
| Green Chili (slit) | 4 | Count |
| Yogurt (whole milk based, whisked) | 200 | Grams |
| Coriander Powder | 2 | Tablespoon |
| Cumin Powder | 1 | Tablespoon |
| Red Chili Powder | 1 | Teaspoon |
| Turmeric Powder | 1 | Teaspoon |
| Garam Masala | 1 | Teaspoon |
| Salt (or to taste) | 2 | Teaspoon |
| Oil (vegetable or mustard oil) | 100 | Milliliters |
| Coriander Leaves (chopped, for garnish) | 1 | Bunch |
Instructions
- Heat oil in a large pot over medium heat.
- Add sliced onions and sauté until golden brown.
- Add minced ginger and garlic, sauté for 2 minutes.
- Add mutton pieces and cook until browned on all sides.
- Stir in chopped tomatoes, green chilies, and salt. Cook until tomatoes are soft.
- Add coriander powder, cumin powder, red chili powder, and turmeric powder. Mix well.
- Lower the heat and add whisked yogurt gradually, stirring continuously to prevent curdling.
- Cover and simmer on low heat for 1.5 to 2 hours, stirring occasionally, until mutton is tender.
- Sprinkle garam masala and mix well. Cook for another 5 minutes.
- Garnish with chopped coriander leaves before serving.
Prep
- Thaw mutton if frozen, at least 2 hours before cooking.
Kitchen equipment
Large PotWhisk