How to make Shahi Gosht -

A rich mutton gravy subtly flavoured with Indian spices.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Onion (प्याज़ )

Cuisine : Hyderabadi

Course : Main Course Mutton


For more recipes related to Shahi Gosht checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Rogan Josh Andhra Mutton Curry Gosht Shahi Korma Jungli Laal Maas

Shahi Gosht

Shahi Gosht Recipe Card

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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 Shahi Gosht Recipe

  • Mutton cut into 1-inch cubes 600 grams

  • Onion 1 teaspoon

  • Coriander powder 1 teaspoon

  • Salt to taste

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Poppy seeds (khuskhus/posto) 2 teaspoons

  • Pomegranate seeds (anardana) 2 teaspoons

  • Ginger 1 inch piece

  • Garlic 10-12 cloves

  • Oil 1/4 teaspoon

  • Onions finely chopped 1/2 teaspoon

  • Green chillies finely chopped 1-2

  • Yogurt beaten 1 1/2 cups

  • Fresh coriander leaves finely chopped 4 tablespoons

  • Almonds blanched peeled and slivered 6-8

Method

Step 1

Marinate the mutton with turmeric powder, cumin powder and salt for thirty to forty minutes. Grind the cumin seeds, mustard seeds, poppy seeds, anardana, ginger and garlic with two-three tablespoons of water to a coarse paste. Heat oil in a heavy bottomed pan. Add onions and sauté for three to four minutes or until golden brown. Add green chillies and sauté for half a minute.

Step 2

Add the prepared paste and sauté for another minute. Add mutton and sauté, stirring occasionally, for eight to ten minutes or until the mutton is browned from all the sides.

Step 3

Add yogurt and two cups of water and cook on a low heat for forty five minutes or until the mutton is completely cooked.

Step 4

Serve hot garnished with chopped coriander leaves and almond slivers.

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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 www.sanjeevkapoor.com 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.