Tamatar Gosht Recipe – Mutton in Tomato Curry
Dive into the rich culinary world of North Indian cuisine with the delightful Tamatar Gosht, a hearty mutton dish bathed in a luscious tomato-based curry that embodies warmth and comfort in every bite. This recipe beautifully balances spices and the natural sweetness of tomatoes, creating a dish that is not only flavorful but also visually appealing. Perfectly paired with roti or rice, this recipe is a celebration of traditional flavors that will leave you and your guests savoring every mouthful.
Ingredients
Here’s a comprehensive table of the ingredients you’ll need to craft this delightful dish:
| Ingredient | Quantity |
|---|---|
| Mutton (cut into medium pieces) | 500 grams |
| Onions (minced) | 2 |
| Garlic (paste) | 1½ tablespoons |
| Ginger (paste) | 1 tablespoon |
| Green Chillies (slit) | 4 |
| Tomatoes (cut into quadrants) | 3 |
| Coriander Powder (Dhania) | 1 tablespoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Salt | As required |
| Mustard Oil | ½ cup |
| Coriander Leaves (chopped) | 2 tablespoons |
| Bay Leaves (Tej Patta) | 2 |
| Cinnamon Stick (Dalchini) | ½ |
| Cloves (Laung) | 2 |
| Whole Black Peppercorns | 4 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Black Cardamom (Badi Elaichi) | 1 |
| Ajwain (Carom seeds) | 1 teaspoon |
| Mace (Javitri) | 1 teaspoon |
Nutritional Information
| Nutrient | Per Serving (Approx.) |
|---|---|
| Calories | 350 kcal |
| Protein | 30 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Cholesterol | 80 mg |
| Sodium | 450 mg |
Preparation Time
| Task | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 40 minutes |
| Total | 50 minutes |
Servings
This recipe yields approximately 4 servings, making it ideal for a family dinner or small gathering.
Instructions
The preparation of Tamatar Gosht involves several steps, each contributing to the development of flavors that make this dish truly special. Follow the detailed instructions below for a successful cooking experience:
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Prepare the Mutton: Begin by washing the mutton pieces thoroughly under cold water. Once clean, set them aside to drain any excess water.
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Soak the Whole Spices: Take all the whole spices (except the bay leaf and ajwain) and soak them in ½ cup of water for about 10 to 15 minutes. This helps to soften the spices, making them easier to grind.
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Make the Spice Paste: After soaking, transfer the spices to a grinder. Blend them into a fine paste, adding a little of the soaking water if necessary to achieve a smooth consistency. Once done, transfer the paste to a bowl and set it aside for later use.
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Sauté the Aromatics: Heat ½ cup of mustard oil in a wide-mouth pressure cooker over medium heat. When the oil is hot, add the bay leaves and ajwain. Allow the spices to sizzle for a few seconds.
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Cook the Onions: Add the minced onions (or onion paste) to the cooker. Sauté them until they turn golden brown and the raw smell dissipates.
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Add the Ginger and Garlic: Next, incorporate the ginger-garlic paste into the cooker. Stir and fry the mixture until it becomes aromatic and brownish in color.
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Incorporate the Mutton and Tomatoes: Add the slit green chilies, mutton pieces, and tomato quarters into the cooker. Mix everything thoroughly and cook for a few minutes until the mutton begins to lose its moisture.
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Spice It Up: Sprinkle in the turmeric powder, red chili powder, and coriander powder. Stir well to coat the mutton with the spices. Add 1 tablespoon of garam masala paste (if available) and continue frying until the oil starts separating from the masala, indicating that the spices are well-cooked.
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Season and Adjust Consistency: Add salt to taste, adjusting the amount of oil if needed. Once the masala is fried, pour in 1 cup of water (or more, depending on your desired curry consistency). Stir well to combine.
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Pressure Cook the Mutton: Close the lid of the pressure cooker securely. Cook on high heat until you hear 4 to 5 whistles. After that, reduce the heat and let it cook for an additional 10-15 minutes. Be careful not to overcook the mutton, as it can become mushy and lose its texture.
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Release the Pressure: Once the cooking time is complete, turn off the heat and allow the pressure to release naturally. Open the lid carefully to avoid steam burns.
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Final Touches: Give the curry a gentle stir. Transfer the Tamatar Gosht to a serving bowl and garnish with freshly chopped coriander leaves.
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Serve: This aromatic and enticing mutton curry is best enjoyed hot with roti, naan, or steamed rice. A squeeze of fresh lemon juice over the top just before serving enhances the flavors beautifully.
Enjoying Your Meal
As you sit down to enjoy your Tamatar Gosht, take a moment to appreciate the wonderful aromas that fill your kitchen. This dish not only nourishes the body but also warms the heart with its comforting flavors, making it a perfect centerpiece for any dinner table. Whether shared with family or friends, the Tamatar Gosht is bound to become a beloved addition to your culinary repertoire, celebrated for its robust flavors and delightful textures. Enjoy your culinary journey into the heart of North Indian cuisine!
