Gosht ka Salan / Mutton Curry

Mutton ka salan

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.

 

Gosht Curry

 

Mutton ka salan

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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4 comments

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  • We have a Pakistani restaurant near by and I am a big fan of their non-veg currys.. Esp their mutton curry. I never got a hint on what ingredients they add to make it so unique and tasty.. But the secret is no more a secret now.. I made this curry yesterday and it tasted exactly like the restaurant one.. I sliced the onions in food processor and fried it so it was a quick recipe for me..

  • hi,

    Today only saw your site..i was totally drooling over your recipes.
    i will be making after a long time goat , because i got some confidence after reading your goat curry recipe.. my husband is a vegetarian. but i need to cook for some friends for a party.
    can you pls tell me can i make this onion fry two days in advance and freeze it. will it turn bitter.
    can i skip javithri, is there no neeed to add coriander powder ? pls reply. thank you so much

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010

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