Seyal Kadai Gosht

From Recidemia
Jump to: navigation, search


  • Ethnicity - Punjabi, North Indian
  • Type of meal - Party, Lunch, Dinner



  1. Heat Kasuri methi on take for a minute and powder it with rolling pin or hands.
  2. Take 100 grams butter heat it in a pressure cooker add all the spices from 1-6 as the stop spluttering add onions and ginger.
  3. As it turns golden brown add the mutton, tomatoes fresh coriander and the powder masalas and 1/4 cup of hot water and allow it to simmer over slow flame for 25-30 minutes. keep stirring so that it does not stick to the bottom.
  4. As the butter separates from the mutton and 1-1/4 glass of water and pressure cook it for 20 minutes or till the mutton is soft tender and juicy.
  5. Take out mutton and gravy in a kadai or frying pan and keep it on a slow flame.
  6. Take 1 cup of fresh curds and beat the curds till fine add this to the mutton add the powder kasuri methi and simmer it for 5 minutes.
  7. Garnish with fresh mint leaves.
  8. Serve hot with Roti or lachha parathas and Onion rings with mint chutney.