Seyal Kadai Gosht

Recipe by
Total Time:
60-90 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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

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

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