Karahi Gosht कढ़ाई मटन spicy Kadhai meat Special restaurant style recipe

For Pressure Cook Mutton

• In a pressure cooker, add ghee once it’s hot, add cinnamon stick, bay leaf, onion and let it saute for a minute.
• Now, add mutton, salt to taste, tomato, garlic, green chili, ghee and cook for a minute on high flame.
• Now, cover it with the lid and take 10-12 whistles.
• Once mutton gets cooked, open the lid and transfer it into kadai or lagan.
• Remove the skin of cooked tomatoes.

For Masala

• In a small shallow pan, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, stone flower, cloves, black cardamom seeds, salt to taste and roast until the spices get its aroma.
• Remove into a tray and transfer into a grinder jar and grind into coarse powder.
• Keep it aside for further use.

For Kadhai Gosht

• In a kadhai or lagan, add prepared pressure cooked mutton and saute it for 5-6minutes on moderate heat.
• Add water and saute it well, add turmeric powder, kashmiri red chili powder and saute it well.
• Once masala is cooked well, add beaten curd and saute it for 5-6 minutes on moderate heat.
• Now, add prepared masala, chili flakes, dried fenugreek leaves, tender coriander stems and cook for 5-6 minutes.
• Now, add water and cook well, add dried fenugreek leaves, ginger julienned, bhavnagri green chillies, water and let it cook for a while.
• Once the mutton gets cooked properly, transfer it into a serving dish and garnish with coriander sprig and ginger julienned.
• Serve hot with roti.