Mutton and Lamb

Kari Patta Gosht


Mutton – 500 gms, cut into 2 inch pieces
Oil – 6 tblsp
White Vinegar – 1 tblsp

For the Marinade:
Ginger Garlic Paste – 2 tsp
Red Chilli Powder – 1 1/2 tsp

Grind to a paste:
Onion – 1, roughly chopped
Coriander Leaves – 2 tsp
Green Chillies – 9, roughly chopped

For Seasoning:
Oil – 4 tblsp
Whole Dried Red Chillies – 8
Curry Leaves – 25
Salt – 1 tsp

1. Wash the meat and keep aside to drain.
2. Combine the marinade ingredients and mix into the meat.
3. Set it aside in the fridge for a few hours.
4. Remove and place the meat with its marinade in a pressure cooker with 6 tblsp of oil.
5. Add the ground ingredients over the meat.
6. Fry for about 15 minutes.
7. Add 1/2 cup of water and then pressure cook for 15 minutes.
8. Open the cooker and allow it to simmer till the gravy is reduced and oil separates.
9. Add the vinegar and simmer for a few minutes.
10. Heat 4 tblsp oil in a pan over moderate heat.
11. Add the dried red chillies, curry leaves and salt.
12. Fry for 10 seconds.
13. Pour this mixture on to the meat.
14. Simmer for 4 to 5 minutes.
15. Remove and Serve.

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