Sunday 28 September 2014


As the festive season is just around the corner this rich and creamy curry is just perfect for any celebration.
Some more festive food is on the cards, for the next few weeks my aim is "Kotha kom kaaj beshi", and that's a bengali dialect meaning, "to talk less and work more", oopss that translation:D So more festive recipes are on the way. Sounds like a plan, doesn't it?! 

Gosht is generally referred to as  lamb or mutton (goat meat). As you can use boneless lamb for this dish i have used mutton on bones. You may even call this a Royal Lamb Curry  or Shahi Mutton Korma

To make my version of Shahi Gosht you will need:

600-700 grams of lean lamb, boneless or mutton (goat meat ) on the bones.

Dry spices to marinate:

2 tablespoon of white oil
11/2 tsp turmeric powder
11/2 tbsps. of coriander powder
2 teaspoons of Red Chilli Powder
11/2 teaspoon Salt

Step 1:Marinate meat by giving it a good massage with all the above spices and oil, coat well and set aside. Set aside for 30 mins, obviously the more the better.

Other ingredients :
3 tbsp of white oil +2 tablespoon of ghee
11/2 onions thinly sliced
2-3 greenchillies chopped (more if you like)
1 tbsp ginger chopped
3-4 (11/2tbsp) fresh garlic cloves chopped
3 cups (300 ml) yoghurt
3-4 cashew nuts
1 cup cream
1 teaspoon ghee extra 
Handful of raisins and cashew nuts to garnish.
Chopped Coriander leaves to garnish
For Dry Roasting:
1 medium stick cinnamon
2-3 cloves
3-4 green cardamom pods,cracked
3/4 tbsp cumin seeds
1 tsp black mustard seeds
1 tablespoon poppy seeds
1 teaspoon pomegranate seed powder(anardana)
Step 2: Dry roast all spices and ground them on a wooden base with a rolling pin while they are still warm. set aside.


Step 1 Heat oil in heavy bottom pan, I used my reliable pressure pan.

Step2:Add onions, green chillies sauté till translucent and add chopped ginger and garlic, fry till light brown (pinkish) and aromatic.

Add 3: Add the marinated meat along with all the marinade. Add little hot water (less than 1/4 cup) to bowl in order to rinse any leftover marinade and spices. Set aside.

Step 4:Saute the meat on medium- high until it looks dark brown in color.

Step 5:Now add the dry roasted ground spices.

Step 6: Saute for some time to fry the spices and the meat, the meat will start releasing some fat , add the hot water rinsing the marinade bowl.

Step 7 :Mix and let it cook on low - medium flame while you make a paste of the poppy seed, cashews along with yoghurt and cream.

Step 8: Give everything a good mix, If you need more gravy you may add a bit more warm water. Cover and pressure cook until 2 whistles. Simmer for 5 mins and turn off heat. If you cook in a normal pan simmer and cook until the meat is tender and ready to fall apart. You will know it is ready when thin layer of fat is floating on top separating the spices.

Step 9: Transfer to the serving bowl when ready.Now in the same vessel, heat ghee and sauté the cashews and raisins and add to the meat as a garnish.

Garnish with coriander leaves and Voila!!

To believe in the deliciousness of this royal dish try with pilaf, biriyani, or bread of your choice, with a side of salad of course! 


A Very Happy Durga Puja and Happy Navratri To All Celebrating !!


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With Deep Care

EAT as you LIKE

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