Roasted Onion Gosht Recipe – Mutton Curry with Roasted Onion & Spices
Embark on a culinary journey that leads you to the heart of North Indian cuisine with this delightful Roasted Onion Gosht, a sumptuous mutton curry that harmoniously combines the earthy flavors of roasted onions and a carefully curated blend of spices. With its rich texture and aromatic essence, this dish is not just a meal; it’s an experience that captures the spirit of home-cooked warmth and tradition.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (on the bone) | 300 grams |
| Curd (Dahi / Yogurt) | 3/4 cup |
| Salt | To taste |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Sunflower Oil | 2 tablespoons |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Cloves (Laung) | 1 |
| Cardamom (Elaichi) Pods/Seeds | 1 |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Onions (thinly sliced) | 3 |
| Ginger (finely chopped) | 2 inches |
| Garlic (finely chopped) | 6 cloves |
| Homemade tomato puree | 1/2 cup |
| Green Chilli | 1 |
| Red Chilli powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Coriander (Dhania) Leaves | 1 teaspoon |
| Ghee | 2 tablespoons |
| Cinnamon Powder (Dalchini) | 1 inch |
| Bay leaf (Tej patta) | 1 |
| Garam masala powder | 1 teaspoon |
| Nutmeg powder | 1/4 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 320 |
| Protein | 22 grams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 2 grams |
| Total Fat | 22 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 70 mg |
| Sodium | 400 mg |
Instructions
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Marination of Mutton:
Begin your culinary adventure by marinating the mutton. Start by washing and cleaning the mutton pieces thoroughly, ensuring to drain out any excess water completely. In a mixing bowl, combine the cleaned mutton pieces with salt, turmeric powder, and the curd (dahi). Mix well, ensuring each piece is well coated, and massage the marinade into the mutton. Set this aside to marinate while you prepare the other ingredients. -
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Preparing the Gravy:
Heat a pan over medium heat and add the sunflower oil. Once the oil is warm, introduce the cinnamon stick, clove, cardamom, and cumin seeds into the pan. As the spices begin to sizzle and release their fragrant oils, add the thinly sliced onions along with a pinch of salt. Sauté the onions until they turn a light golden brown, which should take about 3-4 minutes. -
Developing Flavors:
When the onions are lightly browned, add the finely chopped ginger, green chili, and garlic to the pan. Continue to sauté while stirring frequently until the onions reach a deep brown color, creating a rich base for your curry. -
Incorporating Spices:
At this stage, sprinkle in the dry spice powders: red chili powder, cumin powder, and coriander powder. Mix well to ensure the spices are evenly distributed, and then add the homemade tomato puree. Cook this masala for an additional minute or two until the oil starts separating from the mixture. Once cooked, turn off the flame and allow the mixture to cool to room temperature. -
Blending the Masala:
Transfer the cooled Bhune Pyaz masala to a mixer jar and blend it into a smooth paste, adding a little water if necessary. The consistency should be thick and creamy, perfect for enveloping the mutton in flavor. -
Cooking the Mutton:
In a pressure cooker, heat the ghee over medium flame. Add the remaining whole spices: cinnamon, bay leaf, cardamom, and cloves. To this aromatic base, add the marinated mutton along with the marinade. Sauté for about 10 minutes, allowing the mutton to sear and absorb the flavors from the spices. -
Bringing it Together:
After the mutton has cooked in its own juices for 10 minutes, introduce the freshly ground Bhune Pyaz masala along with the nutmeg and garam masala powder. Add half a cup of water, stir well to combine, cover the pressure cooker, and cook for 3 whistles. Once done, turn off the heat and allow the pressure to release naturally. -
Final Touches:
After the pressure has released, carefully open the pressure cooker. Give the Bhune Pyaz Ka Gosht a gentle stir, checking the salt and spices, and adjust to taste as necessary. -
Serving Suggestions:
Transfer the Roasted Onion Gosht to a serving bowl and serve it hot. This aromatic mutton curry pairs beautifully with Cheese Garlic Naan, Mint Coriander Spice Pulao, and a side of Pickled Onions. To complete your meal, indulge in a refreshing Thandai Kulfi for dessert, making this dining experience truly unforgettable.
Tips for Best Results
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Choosing Mutton: Opt for fresh, bone-in mutton for a more flavorful curry. The bones add depth and richness to the dish.
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Yogurt: Using homemade or thick yogurt enhances the marination and tenderizes the meat better than store-bought varieties.
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Spice Adjustments: Feel free to adjust the spice levels according to your preference. Adding more green chilies or chili powder can increase the heat if desired.
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Slow Cooking Option: For a richer flavor, you can cook this curry slowly on low heat instead of using a pressure cooker. This method allows the spices to meld beautifully with the mutton over time.
Conclusion
This Roasted Onion Gosht Recipe, infused with aromatic spices and the rich sweetness of roasted onions, promises a delightful dining experience that brings together the best of traditional North Indian cooking. Whether it’s a family gathering, a festive celebration, or a comforting weeknight dinner, this mutton curry will leave your guests asking for seconds and thirds, making it a must-try dish in your culinary repertoire. Enjoy the process of cooking and the joyous sharing of food that brings everyone together!
