Gosht-E-Akbari is a luxurious mutton dish that brings the grandeur of Mughlai cuisine right to your kitchen. My first try at this recipe left me amazed at how simple yet impressive it turned out. The meat becomes tender and juicy, while the gravy – thick and fragrant with saffron – makes every bite memorable. It’s the kind of dish that fills your home with wonderful aromas and your guests with delight.
About the Recipe
This recipe transforms simple mutton into something extraordinary. The meat cooks until it’s melt-in-your-mouth tender, while the gravy gains depth from whole spices and richness from milk and saffron. Green peas add color and freshness. If you’re looking to impress guests or treat your family to something special, this dish fits the bill perfectly.
Why You’ll Love This Recipe
You’ll love how the meat turns out incredibly tender and flavorful. The recipe might look long, but each step is straightforward. The combination of whole spices creates amazing aromas, and the saffron gives the dish a beautiful color and royal touch. The flour-based thickening technique creates a silky smooth gravy that clings perfectly to the meat.
Gosht E Akbari
Cooking Tips
– Cut the mutton into even-sized pieces for uniform cooking
– Let the pressure cooker release pressure naturally for tender meat
– Toast whole spices on low heat to release their flavors
– Mix saffron in warm (not hot) milk for best color and aroma
– Keep stirring while adding flour mixture to avoid lumps
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 1.5 hours. Serve hot with naan or rice. Leftovers keep well in the fridge for 2-3 days. Reheat gently, adding a splash of water if needed.
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Nutrient Benefits
Mutton provides high-quality protein and iron. The whole spices offer digestive benefits and antioxidants. Saffron contains compounds that may improve mood and memory. Green peas add fiber and vitamins, while garlic and ginger boost immunity.
Gosht-E-Akbari
Ingredients
For the Gosht:
- 1/2 kg muttons (cubed)
- 1/2 cup milk
- 1 large onion (chopped)
- 1 tbsp ginger-garlic paste
- 1/2 tbsp coriander powder
- 2 tsp chilli powder
- 1/2 tbsp cumin powder
- 1 tsp garam masala powder
- salt to taste
- a few strands of saffron dissolved in a tbsp of milk
- 1 tbsp flour
- 1 tbsp ghee
For the seasoning:
- 100 gms boiled green peas
- 1 onion (chopped)
- 1 tbsp oil
- 2 green cardamoms
- 2 black cardamoms
- 4 cloves
- 1 inch piece of cinnamon
- 6-8 black peppercorns
- 1 bay leaf
- 1/2 tbsp shahjeera
- 2 whole red chillies
Instructions
- Pressure cook the mutton with all the ingredients for the gosht except the saffron, flour and ghee.
- Heat ghee in a pan, add flour and saute for half a minute.
- Lower the flame and gradually add water. Stir constantly till a smooth batter is obtained.
- Add this batter to the gosht and keep stirring for 5 minutes.
- Add saffron and cook for 5 minutes.
- Heat oil in a vessel and add the whole garam masala, bay leaf and shahjeera. Add the chopped onions and fry till brown.
- Add the green peas and stir for about 2 minutes.
- Add the whole dry red chillies and fry.
- Then add the cooked gosht. Mix well and remove from heat.
- Garnish with onion rings, ginger juliennes, coriander leaves and lemon wedges.
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Frequently Asked Questions
Can I make this recipe with lamb instead of mutton?
Yes. Lamb works great and usually cooks faster than mutton. Adjust cooking time to about 4-5 whistles in the pressure cooker instead of 6-7 for mutton.
How can I tell if the gravy has the right thickness?
The gravy should coat the back of a spoon but still flow smoothly. If too thick, add warm water; if too thin, cook a bit longer.
What can I substitute for saffron?
While nothing matches saffron’s unique flavor, you can use a pinch of turmeric for color. The taste will be different but still delicious.
