Manda Gosht is a flavorful and aromatic dish that captures the essence of traditional Indian cuisine. This delectable mutton recipe combines succulent pieces of meat with a rich blend of spices, creating a dish that’s both hearty and satisfying. The tender mutton is cooked to perfection in a fragrant mix of onions, tomatoes, and a medley of spices, ensuring each bite is a symphony of flavors. Whether you’re a seasoned chef or an enthusiastic home cook, Manda Gosht offers a delightful journey into the world of spice-infused culinary experiences. Follow this simple recipe to bring the warmth and richness of Manda Gosht to your dining table.
Ingredients:
- 1 kg lamb or goat meat, cut into cubes
- 3 onions, sliced
- 5 cloves garlic, minced
- 2 inch piece of ginger, grated
- 4 tomatoes, chopped
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 1 Maspices Gosht Masala
- 4 dried red chilies
- 1 cup plain yogurt
- 1⁄2 cup cream
- Ghee or oil for cooking
- Salt to taste
- Chopped cilantro for garnish
Instructions:
- Heat ghee/oil in a pan and sauté the onions until translucent.
- Next, add the garlic, ginger, lamb/goat, coriander powder, cumin powder, red chilies, Maspices Gosht Masala and salt. Cook until meat is browned.
- Stir in the tomatoes and yogurt and mix well. Cover and cook for 30 minutes, stirring occasionally, until meat is tender.
- Add 1 cup water if the mixture becomes too dry while cooking.
- When meat is cooked, stir in the garam masala and cream. Simmer for 5 more minutes.
- Garnish with cilantro and serve with hot naan bread or basmati rice.
This aromatic manda gosht is fit for royalty! The complex blend of spices and herbs infuse the lamb creating a dish that will haunt your tastebuds with depth and heat. Try this recipe when you want to impress guests or add something special to your dinner table. Just be warned – the flavors might possess you to make it again and again!
Ghost Manda Masala Method : (1) Marinate Mutton in Ginger-garlic paste and 1 tsp. of MA’Spices MANDA GOSH MASALA & keep it aside. (2) Mix well the remaining masala in curd. (3) Heat oil, saute onion till golden brown, add marinated Mutton, fry for 5 minutes. Then add curd mixture and saute till oil separates. (4) Add 2 to 3 cups of water and cook well in a cooker for 20-30 mins till gravy becomes thick. Serve hot decorated with grated cheese and coriander leaves.
INGREDIENTS: (ALL POWDER FORM) RED CHILLIES, SALT, DRY ONION, SUGAR, GARLIC, CORIENDER SEEEDS, CUMIN SEEDS, FENNEL SEEDS, BLACK PEPPER, TURMERIC, GINGER, NIGELLA SEEDS, CLOVES, BLACK CUMIN, CARDAMOM, STAR ANISE, BAY LEAVES.
