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

    Published: Sep 14, 2021 | Last Updated On: Sep 14, 2021 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.

    Here are some more mutton curry recipes that you may like – Mutton Kulambu, Railway Mutton Curry, Mutton Korma, Mutton Rara, and Mutton Rogan Josh.

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

    About This Recipe

    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.

    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
    Prep Time: 10 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 40 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 (coriander)
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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 Chicken Curry Recipes

    • Kerala Style Chicken Stew is a traditional dish from the state of Kerala (India). It is a mild chicken curry prepared using bone-in chicken, veggies, spices, and coconut milk. Make it using my easy recipe and serve it with steamed rice, appam, or hoppers.
      Traditional Kerala Style Chicken Stew
    • Chicken Kali Mirch (Black Pepper Chicken Curry) is a delicious Indian chicken curry loaded with black pepper. Serve this rich and creamy curry with Lachha Paratha or Naan for an indulgent meal (gluten-free).
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    • Kadai Chicken (Chicken Karahi Curry) is a delicious Indian chicken curry where chicken is cooked with freshly ground spices. This spicy curry goes well with naan or any other Indian bread.
      Restaurant Style Kadai Chicken (Chicken Karahi Curry)
    • Malai Chicken Curry (Murgh Malaiwala) is a rich and creamy chicken curry where chicken pieces are cooked with heavy cream, yogurt, and spices. Serve it with naan or lachha paratha for an indulgent meal (gluten-free).
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    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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