Prep Time: 20 mins I Marinating Time: 3 hrs./Overnight for best results I Cooking Time: 30-40 mins I Serve: 2 - 3
Khade Masala ka Ghosht Recipe where Succulent lamb meat cooked in pressure cooker with a rich marination of khade masalas (whole spices) such as green and black cardamom, cinnamon, cloves, nutmeg, black pepper, cumin, and coriander seeds, among other spices. Of course, they’re also used whole, as in the case of this particular recipe. .
Ingredients :-
For Marinade :-
½ kg/1.1 lb. Mutton Bone-In (Curry-cut) 6-7 Cloves 1 tsp. Cumin Seeds 3 Green Cardamom 1.5 tsp. Black Peppercorns 10-12 Garlic Cloves (peeled) 1 Onion, large (thinly sliced) ½ cup/120 g. (approx.) Curd/Yogurt 1 tsp. Salt ½ tsp. Turmeric Powder 1 tsp. Red Chili Powder For Curry :-
6 tbsp./90 ml. Vegetable Oil 3 Bay Leaf 2 Red Chilies (whole & dried) 1 Onion, large (thinly sliced) Salt to taste ½ tsp. Turmeric Powder 1 tsp. Red Chili Powder 1 tsp. Coriander Powder ½ tsp. Cumin Powder 1 cup/240 ml. Hot Water 1 tsp. Garam Masala Powder Freshly chopped green Coriander (to garnish)
Method :-
In a large bowl add mutton + all the ingredients mentioned under the marinating ingredients list to the bowl. Mix well until all the pieces are well coated. Cover it and set aside for at least 3 hours or overnight for the best results
Heat oil in a pressure cooker on low medium flame. Once it gets hot add bay leaves + red chilies to the pan and stir for a minute
Next add the sliced onions to the pressure cooker and stir continuously for next 8-10 mins on low medium flame until the onion colour changes to light golden brown
Once the onion colour changes to light golden brown add salt + turmeric powder + red chili powder + coriander powder + cumin powder to the pressure cooker. Mix well and stir for a min on low med flame
Next, add the marinated mutton to the pressure cooker. Mix well and stir for another 5-7 mins on low medium flame and roast the mutton. Stir continuously to avoid sticking/burning of the masala
Once the oil separates from the mutton add hot water to the pressure cooker and mix gently. Close the lid of the pressure cooker and pressure cook for 4-5 whistles on low medium flame. After that switch off the gas and allow the pressure to release naturally
Once the pressure is released, naturally open the lid of the cooker and check if the mutton has cooked properly or not? If the mutton is cooked properly then allow the gravy to be thickened. For that, turn on the gas and cook the mutton for another 5-7 mins on low med flame until gravy thickens
After 5-7 mins check if the gravy has thickened enough, then switch off the gas. Then add 1 tsp. of garam masala powder to the pressure cooker and garnish with freshly chopped green coriander.
Time to Taste :)
Enjoy with Butter Naan, Garlic Naan, laccha paratha or steamed ghee rice with chilled onion and lemon salad, mint curd raita and sindhi papad.
Note : adjust the spice levels to taste