Mutton Curry | Gosht Masala

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Mutton Curry, also known as Gosht Masala, is an Indian-style curry featuring soft, tender chunks of meat in a delectable onion-tomato masala gravy. It’s worth noting that mutton refers specifically to goat meat. The first time I had mutton, I fell in love with the rich flavor of its broth and the succulent meat. However, learning about the traditional cooking process left me hesitant to try making it myself. Historically, preparing mutton involved a long and arduous process, taking over an hour to cook the meat pieces to perfection.

But then, a friend shared a game-changing tip with me: she cooks mutton in a pressure cooker, significantly cutting down the cooking time to less than 30 minutes. Intrigued by this time-saving method, I set out on a journey of experimentation, trying out various recipes until I discovered the ultimate mutton curry recipe.

Ingredients

• 1 kg mutton, cut into pieces
• 3 tablespoons cooking oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon hing (asafoetida)
• 3-4 green chilies, slit
• 3 medium onions, finely chopped
• 2 tomatoes, pureed
• 3 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1 tablespoon Shaan Meat Masala
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Heat the Oil: Place a pressure cooker over medium heat. Add oil and allow it to heat up. Add cumin seeds and let them splutter. Next add in asafoetida.
2. Sauté Onions and Green Chilies: Once the oil is hot, add the slit green chilies and chopped onions to the pan. Stir the onions occasionally and cook them until they turn golden brown. This process will take approximately 5-7 minutes.
3. Add Ginger-Garlic Paste: Once the onions are golden brown, add the ginger-garlic paste to the pan. Stir well to combine with the onions. Continue cooking until the raw aroma of the ginger-garlic paste disappears, which usually takes around 1-2 minutes.
4. Brown the Mutton: Now, add the mutton pieces to the pan. Spread them out evenly in the pan to ensure they brown evenly on all sides. Allow the mutton to cook undisturbed for a few minutes until the bottom side develops a golden-brown color. Then, flip the pieces and repeat the process until most sides are browned. This step helps enhance the flavor of the mutton.
5. Add Tomato Puree: Once the mutton is browned, pour in the tomato puree over the meat. Stir well to coat the mutton pieces with the puree. Allow the mixture to cook until the oil starts to separate from the masala, indicating that it’s well-cooked and the flavors have come together. This usually takes around 5-7 minutes.
6. Season with Spices: Now it’s time to add the ground spices—turmeric powder, red chili powder, coriander powder, cumin powder, Shaan Meat Masala and salt. Sprinkle the spices evenly over the mutton and masala mixture. Stir well to ensure that the spices are evenly distributed and coat the meat thoroughly. Let the mixture cook for a few more minutes to allow the flavors to develop.
7. Add Water: Pour water into the pan, making sure it’s enough to cover the mutton pieces completely. This liquid will help tenderize the meat and create a flavorful gravy. Stir gently to combine everything.
8. Cook the Mutton: Secure the lid and cook the mutton under pressure for 6-7 whistles.
9. Finish with Garam Masala: Once the mutton is tender, sprinkle garam masala over the curry. This aromatic spice blend adds a final burst of flavor to the dish. Stir gently to incorporate the garam masala into the curry.
10. Garnish and Serve: Finally, garnish the mutton curry with fresh coriander leaves to add a pop of color and freshness. Serve the hot and flavorful mutton curry with steamed rice, naan, or chapati for a truly satisfying meal. Enjoy the burst of flavors and aromas in every bite!

Serving Suggestions:

• Mutton Curry pairs perfectly with steamed rice, biryani, naan, or chapati.
• Add a dollop of yogurt or a squeeze of lemon juice for an extra kick of flavor.
• Serve with sliced onions, cucumber, and lemon wedges for a refreshing accompaniment.

Tips and Tricks

• Choose fresh, high-quality mutton for the best flavor and texture.
• Marinate the mutton in yogurt and spices for a few hours or overnight for enhanced taste.
• If using a pan, et the mutton simmer over low heat until it’s tender and fully cooked. Stir occasionally to prevent sticking and ensure even cooking.
• Adjust the spice levels according to your preference.
• For a richer gravy, you can add a tablespoon of cream or cashew paste or coconut milk.
• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days or frozen for later use.

FAQs

Q: Can I use lamb instead of mutton?

A: Yes, you can substitute lamb for mutton in this recipe. Just adjust the cooking time accordingly as lamb tends to cook faster.

Q: Can I use different cuts of mutton for this recipe?

A: Absolutely! You can use a variety of cuts such as shoulder, leg, or chops. Just adjust the cooking time accordingly as some cuts may take longer to become tender than others.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Simply follow the same steps up to adding water, then transfer everything to your slow cooker and cook on low for 6-8 hours or until the mutton is tender.

Q: What can I do if my curry turns out too thin or watery?

A: If your curry is thinner than you’d like, you can thicken it by simmering uncovered over low heat until it reaches your desired consistency. Alternatively, you can mix a tablespoon of cornstarch with a little water to make a slurry and stir it into the curry. Allow it to simmer for a few more minutes until thickened.

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