Hyderbadi Lal Gosht

Cooking Time:       45 mins                            Servings: 5
Preparation Time: 10 mins                             Category: Maincourse - Non-Veg

Gosht is the transliteration for the Persian word 'laal maas' with meaning meat or flesh, which has been adopted by other South Asian languages. In India, gosht dishes are likely to be made with goat or mutton and the term "mutton" is more likely to mean goat rather than adult sheep, as it does elsewhere in the English-speaking world.

As the Hindu religion specially prohibits eating beef, and Islam prohibits the eating of pork, Indian gosht is not traditionally made with these meats. When Indian dishes are translated and adapted for Western audiences, lamb is the meat most often used in the adaptation. This has led to a common misconception that gosht means "lamb". In common Indian English the dishes made from any sort of meat are termed as Non-Veg. (Non-Vegetarian); in contrast with most of the Indians being Vegetarian (in fact Lacto-Vegetarian). 

Variations include bhuna ghosht, kadhai gosht, raan gosht, dal gosht, nihari gosht, hara Gosht and saag gosht. Now, lets see the recipe for Hyderabadi Lal Gosht:-

Ingredients:

---------------

Mutton - 1/2 Kg (boneless or with bones)

Cooking oil - 3 tsps

Onions - 2, finely chopped

Hyderabadi Lal Gosht

Tomato puree/sauce - 2 tsp

Cloves - 4

Cinnamon sticks - 2

Cardamom - 4

Bay leaves - 2

Water - 1 cup

 For marinade

----------------

Yogurt - 2 cups
Ginger garlic paste - 1 Tbsp
Red Chilli powder - 2 to 3 tsps
Turmeric powder - 1/4 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Salt - to taste
Mint leaves - 1 stick, finely chopped
Coriander/Cilantro - 1 stick, finely chopped
Garam Masala powder - 1 tsp
Black Pepper powder - 1 tsp

For seasoning

-----------------

Shahi jeera or black cumin - 1 tsp

Cooking oil - 2 tsps

Green chillies - 2 slit

Curry leaves - 4 or 5

Preparation:

--------------

• Wash mutton properly, dran out the water and take it into a bowl. Add all the marinade ingredients to it, mix well and and keep the marinade in refigirator for about an hour.
• Heat cooking oil in a vessel and add bay leaves, cloves, cardamom, cinnamon and saute it for couple of mins.
• Add chopped onions and saute it until they turn crisp and golden brown in color. Then add tomato puree/sauce and simmer the mix for 5 mins.
• Now add the marinated mutton to it and mix very well. Let it cook it for 10 mins on high flame.
• Add some water and cook for another 20 mins on medium flame. Stir it at regular intervals.
• Then simmer it for another 10 mins. Turn of the stove and take the dish to a serving bowl.
• Heat 2 tsps of oil in a small pan and add black cumin/sahi jeera, green chillies and curry leaves. Saute it for couple of mins and add this to the dish.
• Serve the curry hot with romali roti, tandoori roti, ghee rice etc.