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 TAMATAR GOSHT | MUTTON COOKED IN TOMATO CURRY
Course side dish
Cuisine mughlai
Prep Time 		20 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Whole Spices :
Course side dish
Cuisine mughlai
Prep Time 20 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
Whole Spices :
Instructions
  1. Wash mutton nicely and keep aside. Soak all the whole spices in 1/2 cup of water for 10-15 mins (expect bay leaf and shah jeera).
  2. Once the spices are soaked nicely, grind them into a fine paste in a grinder and collect in a bowl and set side.
  3. Heat oil in a 3-4 lit size pressure cooker (preferable wide mouth) and add shah jeera and bay leaf in it.
  4. Once the shah jeera starts to crackle, add minced onion or onion paste and saute till raw smell goes off.
  5. Now add ginger garlic paste and fry all together till brownish in color.
  6. Add in slit green chilies, mutton pieces, tomatoes and mix well for few minutes till mutton starts loosing moisture.
  7. Now add turmeric powder, red chili powder, coriander powder and 1 tbsp of garam masala paste and fry well till oil starts leaving sides.
  8. Add salt as per taste and adjust oil if required.
  9. Once the masala is fried well, add in 1 cup of water or more (as per the consistency of the curry required) and stir well.
  10. Close the lid of the cooker and let it whistle 4-5 times or till the mutton is cooked. Do not over cook the mutton else it will go mushy and mix in the curry.
  11. Once the curry is done, and the steam is released from the cooker, open the lid carefully and give a quick stir.
  12. Transfer the curry into a serving bowl and garnish with fresh coriander.
  13. Serve this enticing Tamatar Gosht with Roti or Rice with a dash of lemon juice on it.
Recipe Notes

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Love : Shaheen


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