Sookha Gosht Recipe: Aromatic Dry Mutton Curry
1 hour 35 minutes
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About Sookha Gosht Recipe: Aromatic Dry Mutton Curry
Indulge in the rich, aromatic flavors of Sookha Gosht, a delectable dry mutton curry from India. This recipe features tender mutton slow-cooked with a vibrant blend of spices and onions, resulting in a dish that's both intensely flavorful and surprisingly easy to make.
The dry preparation method allows the succulent mutton to shine, highlighting the depth of traditional Indian spices. This hearty and satisfying dish is perfect for a special dinner or family gathering. Serve hot with your favorite flatbread like paratha or naan for an unforgettable culinary experience.
Get ready to impress your friends and family with this authentic and flavourful Sookha Gosht recipe. The detailed instructions and expert tips will guide you every step of the way to creating a truly memorable meal.
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Recipe Time & More
Prep1 hour
Cook35 minutes
Total1 hour 35 minutes
Ingredients
Mutton & Marinate
- 500 gm Mutton cut into 2-inch cubes
- 1 cup Yogurt thick and full-fat
- 2 tsp Salt or to taste
- 2 tsp Chili Powder red
- 1 tbsp Coriander Powder dhania
- 1 tbsp Ginger-Garlic Paste
Aromatics & Spices
- 2 Large Onions finely sliced
- 3 tbsp Ghee clarified butter
- 1 tsp Cumin Seeds jeera
- 5 Peppercorns black
- 4 Cloves
- 2 Cardamom Pods green
- 2 Cardamom Pods black
- 1 stick Cinnamon Stick
- 1 Star Anise
- 1/2 tsp Mace Powder
- 2 tsp Cardamom Powder elaichi
- 1 tsp Kashmiri Chili Powder
- 1 tbsp Coriander dhania, for garnish
- 1 tbsp Sugar
- 1 cup Water
Instructions
Marinate the Mutton
- Wash and thoroughly dry the mutton cubes with a clean cloth. In a bowl, combine the mutton with yogurt, red chili powder, salt, coriander powder, and ginger-garlic paste. Mix well, ensuring the mutton is evenly coated. Marinate for at least 30 minutes, or preferably longer in the refrigerator.
Sauté Aromatics and Spices
- Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and sauté until golden brown. Remove the onions and set aside. Add the remaining ghee to the pot.
- Add cumin seeds, black peppercorns, cloves, green cardamom pods, black cardamom pods, cinnamon stick, star anise, and mace powder. Sauté for 1-2 minutes until fragrant.
Cook the Mutton
- Add the marinated mutton to the pot and stir constantly until the water evaporates and the mutton begins to brown. This will take approximately 10-15 minutes.
Simmer and Finish
- Stir in the cardamom powder, sugar, fried onions, and Kashmiri chili powder. Add 1 cup of water, reduce heat to low, cover the pot, and simmer for 14-16 minutes, or until the mutton is extremely tender.
Garnish and Serve
- Garnish with fresh coriander leaves. Serve hot with paratha, naan, or rumali roti.
Recipe Notes
Expert Tips for the Best Sookha Gosht
- For extra tender mutton, consider marinating it overnight.
- Adjust the amount of chili powder to your preferred spice level.
- Don't overcrowd the pot when sautéing the onions; work in batches if necessary to ensure even browning.
- If the curry becomes too dry during cooking, add a tablespoon or two of water at a time.
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Recipe Nutrition
Calories: 187kcalCarbohydrates: 17gProtein: 2gFat: 13gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 855mgSugar: 16g
Hem Lata Srivastava
Articles: 200
4 Comments
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Looks so delicious! Thanks for the recipe.
Looks so delectable! Thanks for posting.
Looks so appetizing! Thank you for posting.
This is fantastic! Thank you for sharing.