Kutahua Gosht (Pounded Mutton)
Kutahua Gosht (Pounded Mutton)
Ingredients
For the Mutton
- 1 kg bone-in mutton, cut into large pieces
- 2 tablespoons ginger garlic paste
- 2 bay leaves
- 1 cinnamon stick, about 5 cm
- 4 green cardamom pods, lightly crushed
- 1 teaspoon fennel seeds
- 2 fresh green chilies, slit lengthwise
- 2 dry red chilies, whole
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder, or to taste
- 1 1/2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- 1 1/2 teaspoons salt, or to taste
- 3 tablespoons vegetable oil
- 1 cup water
For Finishing and Serving
- 1/2 cup fried onions, store-bought or homemade
- 1 teaspoon chaat masala
- 1/4 cup fresh coriander leaves, chopped
- 1/2 cup red onion, finely chopped, for serving
- 1 fresh green chilies, sliced, for serving
- 1 lemon, cut into wedges, for serving
Instructions
- 1
Place the bone-in mutton pieces into a pressure cooker.
⏱️ 2 min
- 2
Add the ginger garlic paste, bay leaves, cinnamon stick, green cardamom pods, fennel seeds, fresh green chilies, dry red chilies, turmeric powder, red chili powder, coriander powder, cumin powder, black pepper powder, salt, vegetable oil, and water to the pressure cooker with the mutton.
⏱️ 5 min
- 3
Mix all the ingredients thoroughly by hand, ensuring the mutton is well coated with the spices. Secure the lid on the pressure cooker.
⏱️ 3 min
- 4
Pressure cook on a low flame for 1 hour. Allow the pressure to release naturally. The mutton should be extremely tender, falling off the bone, and easily disintegrating.
⏱️ 60 min
- 5
Carefully open the pressure cooker. Remove the mutton pieces and debone them, discarding the bones. Transfer the deboned mutton and all the cooking juices and masala into a separate large, heavy-bottomed pan.
⏱️ 10 min
- 6
Using a heavy pounding tool (such as a mortar pestle or a sturdy potato masher), pound the mutton directly in the pan. Continue pounding until the mutton is shredded and thoroughly mixed with the masala and fat, forming a cohesive, textured mixture.
⏱️ 10 min
- 7
Place the pan on the stove over medium heat. Add the fried onions to the pounded mutton and mix well. Cook on medium flame for 4-5 minutes, stirring occasionally, allowing the flavors to meld and any excess moisture to evaporate.
⏱️ 5 min
- 8
Remove the pan from the heat. Stir in the chaat masala and chopped fresh coriander leaves. Mix well to combine.
⏱️ 2 min
- 9
To serve, spoon the Kutahua Gosht onto plates. Garnish with freshly chopped red onions, sliced green chilies, and a squeeze of fresh lemon juice from the wedges. Serve immediately with flaky parathas or your preferred bread.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Kutahua Gosht (Pounded Mutton)
For the Mutton
- 1 kg bone-in mutton, cut into large pieces
- 2 tablespoons ginger garlic paste
- 2 bay leaves
- 1 cinnamon stick, about 5 cm
- 4 green cardamom pods, lightly crushed
- 1 teaspoon fennel seeds
- 2 fresh green chilies, slit lengthwise
- 2 dry red chilies, whole
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder, or to taste
- 1 1/2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon black pepper powder
- 1 1/2 teaspoons salt, or to taste
- 3 tablespoons vegetable oil
- 1 cup water
For Finishing and Serving
- 1/2 cup fried onions, store-bought or homemade
- 1 teaspoon chaat masala
- 1/4 cup fresh coriander leaves, chopped
- 1/2 cup red onion, finely chopped, for serving
- 1 fresh green chilies, sliced, for serving
- 1 lemon, cut into wedges, for serving
Instructions
- 1
Place the bone-in mutton pieces into a pressure cooker.
⏱️ 2 min - 2
Add the ginger garlic paste, bay leaves, cinnamon stick, green cardamom pods, fennel seeds, fresh green chilies, dry red chilies, turmeric powder, red chili powder, coriander powder, cumin powder, black pepper powder, salt, vegetable oil, and water to the pressure cooker with the mutton.
⏱️ 5 min - 3
Mix all the ingredients thoroughly by hand, ensuring the mutton is well coated with the spices. Secure the lid on the pressure cooker.
⏱️ 3 min - 4
Pressure cook on a low flame for 1 hour. Allow the pressure to release naturally. The mutton should be extremely tender, falling off the bone, and easily disintegrating.
⏱️ 60 min - 5
Carefully open the pressure cooker. Remove the mutton pieces and debone them, discarding the bones. Transfer the deboned mutton and all the cooking juices and masala into a separate large, heavy-bottomed pan.
⏱️ 10 min - 6
Using a heavy pounding tool (such as a mortar pestle or a sturdy potato masher), pound the mutton directly in the pan. Continue pounding until the mutton is shredded and thoroughly mixed with the masala and fat, forming a cohesive, textured mixture.
⏱️ 10 min - 7
Place the pan on the stove over medium heat. Add the fried onions to the pounded mutton and mix well. Cook on medium flame for 4-5 minutes, stirring occasionally, allowing the flavors to meld and any excess moisture to evaporate.
⏱️ 5 min - 8
Remove the pan from the heat. Stir in the chaat masala and chopped fresh coriander leaves. Mix well to combine.
⏱️ 2 min - 9
To serve, spoon the Kutahua Gosht onto plates. Garnish with freshly chopped red onions, sliced green chilies, and a squeeze of fresh lemon juice from the wedges. Serve immediately with flaky parathas or your preferred bread.
⏱️ 3 min