Homemade Recipe: Try This Spicy And Delicious Kadhai Gosht In Your Kitchen
- Gatika Pal
Updated : January 20, 2022 05:01 IST
If you’re craved for something spicy and yet delicious, then this kadhai meat aka kadhai gosht recipe is for you.
Kadhai meat is prepared with spices, curd, and sauteed in sabut garam masala, onions, and ginger- garlic paste that brings a fantastic flavor to this recipe. Do you know that it is a blissful dish for all non-veg lovers? So why is it called ‘kadhai meat’? Here is the answer, the taste of meat melts in gravy with the spices and other ingredients and gives you an enhanced flavor. You need to follow simple steps or instructions and your Kadai gosht is ready in less than an hour.
- 1 kg mutton
- 5 tbsp oil (mustard oil/ghee)
- 2 tbsp ginger -garlic paste
- 2 large-sized onions (chopped)
- 2 medium-sized tomatoes (puree)
- 3 tbsp hung curd
- 2 bay leaves
- 3-4 black peppercorns
- 2 green cardamom
- 1 medium-sized cinnamon stick
- 2 black cardamom
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- 1 tbsp red chili powder
- 1 tsp garam masala
- Salt, per taste
- Fresh coriander leaves (chopped)
Instructions to make Kadhai Meat:
- To begin with this spicy mutton curry, first, you need to clean and wash the meat and rinse all the water from it with the help of a Sieve utensil. And keep this aside to rest.
- Now heat a kadhai of the heavy bottom, add ghee or oil; once it is hot enough, add bay leaves, cloves. Black peppercorns, green & black cardamom, cinnamon stick, wait for seconds to splutter them.
- Now add ginger- garlic paste, stir it, then add chopped onions and saute over on a medium flame till they turn light brown.
- Next, add all the spices, garam masala, salt, turmeric, coriander powder, red chili, and saute them for a while.
- Now add meat and cook for 7-10 minutes, now add tomato puree and curd, on an interval basis, continuously stir it. Let them simmer until the oil separates.
- Add water if you need it; check the consistency of gravy.
- Cook the meat for 30-45 minutes or until the pieces are breached.
Serve hot and garnish with freshly chopped coriander leaves. You can pair up this with plain white rice, chapati, or tandoori roti.