BHINDI GOSHT RECIPE – MUTTON CURRY:
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- 0.5 cup oil
- 175g okra, washed and chopped into 1″ segments with heads and tails chopped off
- 175g onions, sliced
- 350g lamb or mutton
- 175g tomatoes, chopped
- 4 cloves garlic, minced
- a small chunk of ginger, minced (about 1 tbsp)
- 1tsp cumin seeds
- 2tsp coriander powder
- 2tsp paprika/Kashmiri red chilli powder
- 2tsp salt (or to taste)
- 0.5tsp turmeric
- 100g onion, to add at the end
- Coriander, for garnishing
Methods To Make:
- In a deep pot, heat up half a cup of oil. Add your chopped okra and fry this for 5 minutes on medium/high heat, until the okra begins to get lightly golden.
- Remove the okra using a slotted spoon and set it aside
- Remove half the oil from the pot (you can re-use this oil for any future cooking)
- Add in your onions. Fry these lightly on medium-high heat until they begin to turn translucent
- Add the meat, garlic and ginger, Fry this up, stirring often until the meat is no longer pink
- Add all the spices, tomatoes and 1.5 cups of water for lamb OR 3 cups water for mutton
- Bring to a boil, then cover and simmer this on low for 1hr for lamb OR 2hrs for mutton. Keep checking in between, just to make sure there is enough water and nothing is burning (this shouldn’t happen, but just in case!)
- Take off the lid. There should be a bit of moisture in the pot
- Turn the heat to high and dry this moisture off, stirring constantly. You want to keep doing this until the gravy begins to catch at the pan unless you scrape it off and the oil begins to separate from the curry
- Add the reserved okra, the onions which were to add at the end and half a cup of water
- Turn the heat down to a low, cover and simmer for 10-15 minutes
- Garnish with coriander just before serving. Enjoy!
I’ve written the amounts of tomato and onion in grams in this recipe because it is often difficult to interpret the quantity based on just describing it as small, medium or large. For reference, 175g onion is about 2 medium onions and 175g tomatoes are one large tomato.