KADHAI GOSHT (MUTTON CURRY)
When you are back from work on a Friday evening and realize the kids are bathed, fed and playing, aromas of a slow cooked meal emanating from the kitchen, especially prepared by mom with love, you just know life is GREAT!
I wish you were here to smell the aroma of ginger, garlic, cilantro and a myriad of spices together with the delicate mutton (cubed goat meat) simmering on the stove. It was delicious! In this posting, Mom shares her recipe for the mutton curry or Kadai Gosht as it was originally called.
This Mughlai dish is one of my family’s favorite dishes! It is traditionally cooked and even served in a wok-like dish called a Kadhai. Kadhai Gosht is best served with hot Chapatis (Indian whole wheat flatbread) or Naan (tandoor baked Indian flatbread).
2 pounds mutton cut into 2? pieces
1 cup yogurt
2 tbsps garlic paste
2 tbsps lemon juice
5 tsps East India Pantry Korma Masala
Salt to taste
3 tbsps vegetable/ canola/ sunflower cooking oil
2 green Serrano peppers slit lengthwise (optional)
2 medium tomatoes chopped fine
Ginger julliennes to garnish
Fresh chopped cilantro to garnish
Mix the cubed goat meat with the yogurt, garlic paste, lemon juice, korma masala and salt to taste, cover and allow to marinate for 3 hours.
Heat the oil in a Kadhai (or any other wok-like pan) on a medium flame.
Add the Serrano peppers and fry till they stop spluttering.
Add the meat with its marinade and fry, stirring frequently, for 5-7 minutes.
Now add the tomatoes, cilantro and mix well. Sprinkle some water over the meat, cover, simmer the flame and cook till the meat is done (about 45 mins). Check occasionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy.
Turn off fire, garnish with ginger and cilantro and serve with hot Chapatis (Indian flatbread) or Naans.