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    Whisk Affair » Recipes » Dal & Curries » Mutton Curries » Peshawari Kadhai Gosht

    Published: Sep 14, 2021 | Last Updated On: Jul 24, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Peshawari Kadhai Gosht

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    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).

    Peshawari Kadhai Gosht served in a bowl.
    Jump to:
    • About Peshawari Kadai Gosht
    • Ingredients
    • How To Make Peshawari Gosht
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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.

    Criss cross made at the base of tomatoes.

    Heat 3-4 cups of water in a pan over high heat.

    Water heating in a pan.

    Once the water comes to a boil, add the tomatoes to the pan.

    Tomatoes added 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.

    Pan covered with a lid.

    Heat ½ cup ghee in a pan over high heat.

    Ghee heating in a pan.

    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.

    Mutton and salt added to the pan.

    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.

    Pan covered with a lid.

    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.

    Peeled tomatoes, green chilies, ginger and garlic added to the pan.

    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.

    Pan covered with a lid.

    Garnish with 2 tablespoon chopped cilantro (coriander) and serve hot with roti.

    Ready Peshawari Kadhai Gosht garnished with chopped cilantro.

    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

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    Peshawari Kadhai Gosht

    Peshawari 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.
    4.60 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Total Time: 1 hour hour 40 minutes minutes
    Servings: 4 people
    Calories: 947kcal
    Author: Neha Mathur

    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)
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    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.

    Video

    https://www.youtube.com/watch?v=l1wLviq9vpg

    Notes

    You can add a handful of crushed crispy fried onions while cooking the mutton for a richer taste.

    Nutrition

    Calories: 947kcal | Carbohydrates: 10g | Protein: 42g | Fat: 81g | Saturated Fat: 39g | Cholesterol: 240mg | Sodium: 1506mg | Potassium: 919mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1280IU | Vitamin C: 28.2mg | Calcium: 58mg | Iron: 4.3mg
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    More Mutton Curries

    • Made especially for the elite class traveling in First Class compartments of Indian railways during the pre-independence time, Railway Mutton Curry is a milder take on the spicy Indian Mutton Curry. Here is how to make it (gluten-free).
      Railway Mutton Curry
    • Methi Keema is a spicy curry made using mutton mince and fresh fenugreek leaves. It goes perfectly with Laccha Paratha or Naan. Here is how to make it.
      Methi Keema (Mutton Mince Fenugreek Leaves Curry)
    • Make this delicious restaurant-style Mutton Rara curry at home using my simple recipe. It's robust, hearty and so flavorful (gluten-free).
      Restaurant Style Mutton Rara Curry
    • Saag Gosht is a North Indian winter delicacy where goat mutton (or lamb) is cooked in a gravy made using various winter greens. Serve it with makki ki roti or any other Indian bread for a hearty meal (gluten-free).
      Saag Gosht (Mutton Cooked With Greens)

    Reader Interactions

    Comments

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      Recipe Rating





    1. sunit patil

      June 27, 2016 at 4:15 am

      5 stars
      Very awesome recepies

      Reply
      • msnehamathur

        June 28, 2016 at 2:43 am

        Thnx Sunil

        Reply
    2. Maaz

      March 30, 2020 at 11:10 pm

      5 stars
      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.

      Reply
      • Neha Mathur

        March 31, 2020 at 1:59 am

        I am glad 🙂

        Reply

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