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PESHAWARI KADAI GOSHT

WHISKAFFAIR'S

Wash medium-sized tomatoes and cut them in a criss-cross manner at the bottom using a sharp paring knife.

STEP 1

Heat water in a pan over high heat. Once the water comes to a boil, add the tomatoes to the pan.

STEP 2

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.

STEP 3

Heat ghee in a pan over high heat.

STEP 4

When the ghee is hot, add bone-in mutton (cut into 1 and ½ inch pieces) and salt and saute for 4-5 minutes.

STEP 5

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.

STEP 6

Add the peeled tomatoes, green chilies (slit into half), chopped ginger, and chopped garlic to the pan and mix well.

STEP 7

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.

STEP 8

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

STEP 9

PESHAWARI KADHAI GOSHT IS READY!

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