Ingredients

• Mutton pieces - 500 g
• Oil - 2 tbsp (or not required at all)
• Jeera - 1/2 tsp
• Tejpatta (Bay leaves) - 2
• Dried red chilli- 2
• For garam masala:
• Cloves - 4
• Bari elaichi - 1
• Small elaichi - 2
• Daalchini (cinnamon ) - 1 inch thin strip
• Onion - 2 medium size
• Ginger - 1 inch (chopped)
• Garlic paste - 1 tbsp
• Green chilli - 2 (chopped)
• Pepper - 10
• For powdered masala:
• Haldi powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Tomato - 2 medium (chopped)
• Chopped dhania patta - 1 tbsp
• Water - 400 ml
• Salt - to taste

How to Make Gosht in Tomatoes

• Pour water in the pressure cooker.
• Add mutton, onion, ginger, garlic, green chilli, pepper, powdered masalas, tomato, salt and 1 tbsp oil.
• Pressure cook for 12 minutes after the first whistle on medium flame.
• Let the pressure cooker cool on its own.
• Heat 1 tbsp oil (or more if you desire) in a karahi.
• Put jeera, dried red chilli and garam masala.
• When jeera starts to splutter, add the contents of the pressure cooker into the karahi.
• Saute for 3 minutes on high flame.
• Cook for some more time till most of the water has evaporated or till you reach the desired consistency.
• Turn off the flame. Garnish with chopped dhania patta.
• Serve with rice or chapattis.