Gosht ka Salan / Mutton Curry

Gosht ka Salan is nothing but mutton curry. I followed my neighbor Zahera’s recipe and exactly duplicated it. I made this few days back for dinner with few friends and we all just loved it. I made Zahera taste-check it and got her approval too!  Its easy to make and goes well with naan/ chapathis/pulav/plain rice etc.

The pictures does no justice to the curry, I know. 🙁 The day lacked sunlight and I was in a hurry. But the curry tastes just like a restaurant made one with all the right flavors in its proper place.

Other than the browning of onions, the recipe is not time consuming. To fasten the process of browning onions, I have used a wide pan. Try to use a yoghurt which is not very sour otherwise the curry will end up being tangy. Also please try to use home-made garam masala recipe for this and black cardamom cannot be replaced with green cardamom. Make this for your next party and win the appreciation of your guests!  So here goes the gosht ka salan recipe. Enjoy!

    Eid Mubarak to all my readers!!

Ingredients

1. Goat – 3/4 – 1kg, cut into medium pieces

2. Vegetable oil –  1/2  cup (I used extra-light olive oil. You need 1/2 cup oil for frying onions)

3. Onion – 1 large, thinly sliced (makes about 3 – 4 cups)

4. Ginger-garlic paste – 2 tsp

5. Turmeric powder – 1/2 tsp

    Cumin seeds – 1 tsp

    Pepper powder – 1/4 tsp

    Chilly powder – 1 tsp

    Crushed chilly flakes – 1/2 tsp

    Paprika – 1/2 tsp (Added for color)

    Whole spices – Javithri – A tiny piece, black cardamom – 1 , cinnamon stick – 1 inch, green cardamom- 4, cloves – 6

        Salt – To taste

6. Hot water – 1/2 cup

7. Yoghurt – 1/2 cup + 2 tbsp  (Please don’t use very sour yoghurt)

8. Garam masala powder – 1/2 tsp (Recipe below)

9. Saffron – A tiny pinch

10. Sugar – 1 pinch (optional, added to balance the flavors)

Method

1. Heat 1/2 cup olive oil in a large non-stick pan. Fry thinly sliced onions until browned. Transfer half of the fried onions to a plate to use later. Transfer the remaining half of the fried onions and 1/4 cup of the used frying oil to a pressure cooker (You can discard the remaining oil. Also you can use the pressure cooker to fry onions too but it will take a lot of time and oil).

2. Heat the pressure cooker with fried onions and oil at medium-high heat and add the mutton pieces and ginger-garlic paste. Fry for 5 minutes and then add all the ingredients numbered 5. Fry for a minute and then add 1/2 cup hot water. Pressure-cook for about 3 whistles or until mutton is soft and done.

3. Meanwhile grind the other half of fried onions along with 1/2 cup yoghurt. Add it to the pressure-cooked mutton pieces. Mix well and cook for 10 – 15 minutes until oil separates. (If the gravy is very thick, add 1/2  cup hot water and cook again until oil separates.) Add home-made garam masala powder, a tiny pinch of saffron, pinch of sugar (optional) and mix well. The curry will thicken a lot over time. Serve with rotis/ pulav / naan etc.

Garam masala powder recipe

1. Cumin seeds – 1 tbsp
2. Black pepper – 1.5 tsp
3. Cloves – 1/4 tsp
4. Black cardamom – 1
5. Cinnamon – 1/4 inch

Grind the above ingredients to a fine powder and transfer to an air-tight container. You need only 1/2 – 3/4 tsp for this recipe.