Kadai Gosht Hussainee

Recipe by
Total Time:
60-90 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 450g - mutton/lamb
  • 450g - liver of lamb
  • 1 cup - curd
  • 1 tsp - chilli powder
  • 1 tsp - coriander powder
  • Salt, to taste
  • 1.25 cups - sliced onion
  • 3 tbsp - chopped ginger
  • 4.5 tsp - chopped garlic
  • 3 - finely chopped green chillies
  • 1.75 tsp - cumin seeds
  • 1.75 - tsp mustard seeds
  • 2.5 tsp - coriander seeds
  • 3 tbsp - almond paste
  • 3 tbsp - cream
  • 1 tsp -saffron
  • 2 tbsp -milk
  • 1 tsp - kasoori methi
  • 1/2 tsp - green cardamom powder
  • 1 - capsicum diced
  • 1 small - chopped tomato
  • 2 tbsp - chopped coriander leaves
  • Oil/ghee as required

How to Make Kadai Gosht Hussainee

  • Dissolve the saffron in warm milk and keep aside.
  • Mix the almond paste with cream and keep aside.
  • Whisk the curd with chilli powder, coriander powder and salt. Marinate the mutton pieces(not the liver) in the curd mixture for at least 30 minutes.
  • Pound the coriander seeds in a mortar and pestle. Keep aside.
  • Heat oil in a pan and saute the sliced onion over medium heat till light brown. Add the ginger-garlic-green chillies and saute further till the onions turn golden brown.
  • Add the cumin, mustard seeds followed by pounded coriander seeds. Stir for 15 seconds and add the marinated lamb. Add about 3 cups water. Cover and cook till the lamb pieces are 3/4th cooked.
  • Add the liver pieces and simmer till the lamb is tender and the liquid has evaporated.
  • Add the almond paste and bring to a boil.
  • Reduce to medium heat and add the saffron, kasoori methi and cardamom powder and stir well. Add the sliced capsicum and chopped tomatoes and stir for about 3 minutes.
  • Switch off heat. Transfer to a serving platter and garnish with chopped coriander leaves and serve hot with an Indian bread of your choice.
  • Recipe Courtesy: Mareena's Recipe Collections