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Seyal Kadai Gosht Recipe

Seyal Kadai Gosht is a popular Indian Curries
Author :
 
On :
Wednesday, 20 April, 2016
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Pressure Cook Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 750 g - lamb Meat
  • 100 g - Butter
  • 5 - medium-sized Onions
  • 2 - medium-sized Tomatoes
  • 1 inch piece - Ginger
  • 1/2 bunch - Coriander leaves
  • a few sprigs of fresh Mint leaves
  • 2-3 - Green chillies
  • 1 cup - fresh Curd
  • Dry masalas: 6 - green Cardamoms
  • 1 tsp - Jeera
  • 2 - black Cardamoms (only the seeds)
  • 2 - Bay Leaves
  • 3 - Cloves
  • 1 inch stick - Cinnamon
  • 1 tsp - kasuri Methi powder
  • Powder masalas: 1 tbsp - coriander powder
  • 1 tsp - Turmeric powder
  • 1 tsp - Garam Masala
  • 1 tsp - Red Chilli powder
  • salt to taste
  • How to Make Seyal Kadai Gosht:

    1. Heat butter in a pressure cooker.
    2. Add green cardamoms, jeera, black cardamom seeds, bay leaves, cloves and cinnamon.
    3. When the spices stop spluttering add onions and ginger.
    4. When the masala turns golden brown, add mutton, tomatoes, fresh coriander, powdered masalas and 1/4 cup of hot water.
    5. Allow it to simmer over low flame for 25-30 mins.
    6. Keep stirring.
    7. When the butter separates from the mutton, add 1.25 glass of water and pressure cook it for 20 mins or until the mutton becomes tender and juicy.
    8. Transfer the mutton gravy to a kadai or frying pan and cook on low flame.
    9. Beat 1 cup of curd well and add to the mutton.
    10. Add powder kasuri methi and simmer for 5 mins.
    11. Garnish with fresh mint leaves.
    12. Serve hot with roti or lachha parathas and onion rings with mint chutney.



     

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