Mughlai Mutton Karahi Gosht Goat Recipe in Urdu Hindi - RKK

Turn on the stove to medium-high heat and add 4 tablespoons of oil to the pan.

Add 2 cups of chopped onions and 3 bay leaves to the pan and sauté them lightly.

Peel 1 pound of tomatoes and chop them; if you have whole tomatoes, you can blanch them in hot water to remove the skin easily.

Add the chopped tomatoes to the pan and sauté until they are cooked down.

Add ginger-garlic paste and 2 chopped green chilies to the pan and sauté for 30 seconds to retain freshness.

Add 1 kilogram of mutton to the pan and mix well.

Add 1 teaspoon of salt and 3 cups of water to the pan, cover it, and bring it to a boil.

Once boiling, reduce the heat to medium-low and cook for about 1 hour.

After 1 hour, check the mutton; it should be about 90% cooked. If not, cook for another 10-15 minutes.

Increase the heat and add 1 tablespoon of Kashmiri red chili powder, 1 teaspoon of chaat masala, 1 teaspoon of salt, and 1/4 teaspoon of turmeric powder.

Mix well and add 1/2 cup of yogurt, sautéing to avoid releasing too much water from the yogurt.

If desired, add an additional 4 tablespoons of oil at this stage for richness.

Add 1/2 teaspoon of ground cardamom, a small piece of nutmeg, and 2 small pieces of mace.

Add julienned ginger and cover the pan, cooking for an additional 5 minutes on medium-low heat.

After 5 minutes, turn off the heat and check the dish; it should be aromatic and well-cooked.

Optionally, squeeze 1/2 lemon into the dish before serving.

Equipment Needed

Spice Level:

Dietary

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