How to make Salli Gosht -

Flavourful mutton curry served garnished with fried potato shreds.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Potatoes (आलू)

Cuisine : Parsi

Course : Main Course Mutton


For more recipes related to Salli Gosht checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Rogan Josh Sicillian Meat Balls Lamb Celery and Asparagus Stir Fry Mutton Chop Masala

Salli Gosht

Salli Gosht Recipe Card


Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Salli Gosht Recipe

  • Mutton 1 1/2 inch pieces on the bone 600 grams

  • Potatoes to taste

  • Dried apricots 6-8

  • Ginger 2 inch pieces

  • Garlic 6-8 cloves

  • Whole dry red chillies 4

  • Cumin seeds 1 tablespoon

  • Potatoes 2 medium

  • Oil 2 tablespoons

  • Onions chopped 2 medium

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Tomato chopped 1 medium

  • Worcestershire sauce (optional) 2 tablespoons

  • Jaggery (gur) grated 2 teaspoons

  • Vinegar 2 tablespoons


Step 1

Rub salt on the mutton pieces and set aside. Soak dried apricots in one cup of hot water for fifteen minutes. Grind ginger, garlic, red chillies and cumin seeds to a fine paste, adding a little water.

Step 2

Thinly slice and cut potatoes into matchstick sized pieces and soak them in water for ten minutes, drain and pat dry.

Step 3

Heat sufficient oil in a kadai and deep-fry potato matchsticks in hot oil till crisp and golden brown. Drain and remove onto an absorbent kitchen towel or paper. Heat two tablespoons of oil in a pan and sauté onions until light golden brown. Add ginger-garlic-red chilli-cumin seed paste, red chilli powder and turmeric powder and sauté briefly.

Step 4

Add mutton pieces and sauté for two to three minutes. Stir in two cups water and soaked apricots along with the water they were soaked in and bring to a boil.

Step 5

Reduce heat, cover and simmer for fifteen to twenty minutes or until mutton is completely cooked. Add tomatoes and cook on high heat for two to three minutes, stirring continuously. Add Worcestershire sauce, jaggery and vinegar.

Step 6

Adjust salt. Transfer the mutton to a serving dish, garnish liberally with the fried potato pieces and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.