Ingredients
For pressure cooking
- Goat meat on bones 2 kg
- Water 4 cups
- Ginger paste 2 tbsp
- Garlic paste 2 tbsp
- Salt 2 tsp
- Chili powder 4 tsp
- Turmeric powder1 tsp
- Chili flakes 1 tsp
- Black pepper powder 1/2 tsp
- Garam masala 1 tsp
- Coriander powder 2 tbsp
For Gravy
- Oil 1 cup
- Black cardamoms 4
- Green cardamoms 4
- Cumin seeds 1 tsp
- Black peppercorns 10
- Cloves 5
- Cinnamon 2 inch piece
- Dried red round chilies 2
- Green chilies sliced, 2
- Fried onions 1 cup
- Water 1/4 cup
- Tomato puree 1 packet or peeled and blended 4 big tomatoes
- Yogurt 1 cup
- Garam masala
- Live charcoal and 1 tsp oil
Preparation
- In a pressure cooker, add all the ingredients under “Ingredients for pressure cooking” and put on pressure for 7 minutes (more or less according to your meat). Meat should be 90% cooked in pressure cooker.
- Now turn the flame off and allow the pressure to release.
- Take another cooking pot and heat oil in it.
- Add black and green cardamoms, cumin seeds, black peppercorns, cloves, cinnamon stick and dried round chilies and fry for a minute.
- Add fried onions, green chilies ad water and allow the onions to soften.
- Add tomato puree, cover and cook until the oil separated from the gravy.
- Add yogurt and garam masala. Cover and cook again on low flame until the oil again separates from the gravy.
- Now add the meat and its liquid from the pressure cooker to the gravy.
- Mix, cover and cook for 10-15 minutes until the oil rises to the top and the mutton is 100% cooked. Turn the flame off.
- Meanwhile, burn a charcoal.
- Place the live charcoal in a small metal bowl and place the bowl on the curry and drop a tsp of oil on the live charcoal. Immediately place the lid on and allow the smoke to penetrate the curry.
- When there is no more smoke, take the charcoal bowl out and garnish with fresh coriander.
- Serve hot with chapati or naan.
- Enjoy!
Dhuan Masala Gosht (Smoked Red Meat Curry)
Ingredients
Dhuan Masala Gosht (Smoked Red Meat Curry)
- Goat meat on bones 2 kg
- Water 4 cups
- Ginger paste 2 tbsp
- Garlic paste 2 tbsp
- Salt 2 tsp
- Chili powder 4 tsp
- Turmeric powder1 tsp
- Chili flakes 1 tsp
- Black pepper powder 1/2 tsp
- Garam masala 1 tsp
- Coriander powder 2 tbsp
For Gravy
- Oil 1 cup
- Black cardamoms 4
- Green cardamoms 4
- Cumin seeds 1 tsp
- Black peppercorns 10
- Cloves 5
- Cinnamon 2 inch piece
- Dried red round chilies 2
- Green chilies sliced 2
- Fried onions 1 cup
- Water 1/4 cup
- Tomato puree 1 packet or peeled and blended 4 big tomatoes
- Yogurt 1 cup
- Garam masala
- Live charcoal and 1 tsp oil
Instructions
- In a pressure cooker, add all the ingredients under “Ingredients for pressure cooking” and put on pressure for 7 minutes (more or less according to your meat). Meat should be 90% cooked in pressure cooker.
- Now turn the flame off and allow the pressure to release.
- Take another cooking pot and heat oil in it.
- Add black and green cardamoms, cumin seeds, black peppercorns, cloves, cinnamon stick and dried round chilies and fry for a minute.
- Add fried onions, green chilies ad water and allow the onions to soften.
- Add tomato puree, cover and cook until the oil separated from the gravy.
- Add yogurt and garam masala. Cover and cook again on low flame until the oil again separates from the gravy.
- Now add the meat and its liquid from the pressure cooker to the gravy.
- Mix, cover and cook for 10-15 minutes until the oil rises to the top and the mutton is 100% cooked. Turn the flame off.
- Meanwhile, burn a charcoal.
- Place the live charcoal in a small metal bowl and place the bowl on the curry and drop a tsp of oil on the live charcoal. Immediately place the lid on and allow the smoke to penetrate the curry.
- When there is no more smoke, take the charcoal bowl out and garnish with fresh coriander.
- Serve hot with chapati or naan.
- Enjoy!
