Peshawari Kadhai Gosht is a flavorful mutton curry made in the Peshawar region which is now a part of Pakistan. This mutton curry is made using very few ingredients in a kadai (heavy bottom pan). Here is how to make it (gluten-free).
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About Peshawari Kadai Gosht
Peshawari Kadhai Gosht is a preparation made using goat meat and minimum spices. It is popularly made in the Peshawar region which is now a part of Pakistan.
Goat mutton is slow-cooked in ghee along with tomatoes, ginger, garlic, and green chilies. No spice powders are added to it.
Just like Rajasthani Jungali Maas, this dish is also made using minimal ingredients and lets the flavors of mutton shine through.
Do try this dish and serve it with hot roti or any other Indian bread for a hearty meal.
Here are some more lamb and mutton curry recipes that you may like
- Mutton Kulambu
- Railway Mutton Curry
- Mutton Korma
- Mutton Rara
- Mutton Rogan Josh
- Lamb Vindaloo
- Saag Gosht
Ingredients
Goat Mutton – Use bone-in goat mutton from the leg or shoulder of the goat for the best flavor.
Ghee – This dish is cooked in ghee which gives it a fabulous taste. Do not reduce the quantity of ghee and do not cook it in oil.
Tomatoes – Use fresh ripe tomatoes for the best flavor.
Others – You will also need green chilies, fresh ginger, garlic, and cilantro (fresh coriander leaves).
How To Make Peshawari Gosht
Wash 5-6 medium-sized tomatoes and cut them in a criss-cross manner at the bottom using a sharp paring knife.
Heat 3-4 cups of water in a pan over high heat.
Once the water comes to a boil, add the tomatoes to the pan.
Cover and cook for 3-4 minutes.
Remove the pan from heat and let the tomatoes cool down for 10-15 minutes.
Take out the tomatoes from the water using a tong and discard the water.
Peel the skin of the tomatoes by pulling them from the bottom cuts. Set the peeled tomatoes aside.
Heat ½ cup ghee in a pan over high heat.
When the ghee is hot, add 2 pounds (1 kg) bone-in mutton (cut into 1 and ½ inch pieces) and 2 teaspoon salt and saute for 4-5 minutes.
Reduce the heat to low.
Cover the pan with a tight-fitting lid and cook for 20-25 minutes. Stir a few times in between.
Add the peeled tomatoes, 5-6 green chilies (slit into half), 2 teaspoon chopped ginger, and 2 teaspoon chopped garlic to the pan and mix well.
Note – There is no need to add any extra water as the mutton will cook in its own juices. Having said that, if the curry is getting dry and burning at the bottom of the pan at any point while cooking, feel free to add some water.
Note – You can add a handful of crushed crispy fried onions at this stage for a richer taste.
Cover the pan again and cook for another hour or until the mutton is tender.
Keep mashing the tomatoes using the back of the ladle a few times while cooking. By the time mutton is cooked, tomatoes should be mashed well and integrated into the curry.
Garnish with 2 tablespoon chopped cilantro (coriander) and serve hot with roti.
Serving Suggestions
Peshawari Gosht tastes great with plain roti, tandoori roti, or khamiri roti. You can also serve it with steamed rice.
Storage Suggestions
Store this mutton curry in an airtight container in the refrigerator for up to 2-3 days.
Heat it well before serving. Add some water while reheating if the curry has thickened too much.
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Recipe Card
Peshawari Kadhai Gosht
Ingredients
- 5-6 medium tomatoes
- ½ cup ghee
- 2 pound goat mutton (1 kg, cut into 1 and ½ inch pieces)
- 2 teaspoons salt (or to taste)
- 5-6 green chilies (slit into half)
- 2 teaspoons chopped ginger
- 2 teaspoons chopped garlic
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Wash the tomatoes and cut them in a criss-cross manner at the bottom using a sharp paring knife.
- Heat 3-4 cups of water in a pan over high heat.
- Once the water comes to a boil, add the tomatoes to the pan.
- Cover and cook for 3-4 minutes.
- Remove the pan from heat and let the tomatoes cool down for 10-15 minutes.
- Take out the tomatoes from the water using a tong and discard the water.
- Peel the skin of the tomatoes by pulling them from the bottom cuts. Set the peeled tomatoes aside.
- Heat ghee in a pan over high heat.
- When the ghee is hot, add mutton and salt and saute for 4-5 minutes.
- Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes. Keep stirring a few times in between.
- Add the peeled tomatoes, green chilies, ginger, and garlic and mix well.
- Cover the pan again and cook for another hour or until the mutton is tender.
- Keep mashing the tomatoes using the back of the ladle a few times while cooking.
- Note – There is no need to add any extra water as the mutton will cook in its own juices. Having said that, if the curry is getting dry and burning at the bottom of the pan at any point while cooking, feel free to add some water.
- By the time mutton is cooked, tomatoes should be mashed well and integrated into the curry.
- Garnish with cilantro and serve hot with roti.
sunit patil
Very awesome recepies
msnehamathur
Thnx Sunil
Maaz
I have been looking for an authentic Peshawari Karahi recipe. This is it, it reminded me of the taste from the streets of Peshawar. Thanks for this.
Neha Mathur
I am glad 🙂