Balti Gosht (Goat Curry) recipe

Balti Gosht (Goat Curry)

by Leena Kohli (@leenakohli)
5.0
From 1 rating
Prep Time
20min
Cook Time
2hr
Total Time
2hr 20min

Balti Gosht is a slow-cooked, flavorful dish with small, tender mutton pieces. The ingredients are added step by step to enhance the flavours, creating a rich and delicious gravy. This dish is cooked in vegetable oil with small, tender mutton pieces, and gently simmered over low heat until the mutton...

Ingredients

5 Servings
  • 1kg
    Mutton (small pieces)
  • 1/2cup
    Vegetable Oil
  • 1tsp
    Cumin Seeds
  • 2
    Bay Leaves
  • 1
    Star Anise
  • 2
    Black Cardamoms
  • 6
    Green Cardamoms
  • 1tsp
    Peppercorns
  • 3
    large-sized Onions (sliced)
  • 2
    (medium-hot) Green Chillies (chopped)
  • 1tbsp
    Ginger (chopped)
  • 1tbsp
    Garlic (chopped)
  • 1/2tbsp
    Turmeric
  • 1tbsp
    Kashmiri Red Chilli Powder
  • 1
    Mace flower (crushed)
  • 1/4tsp
    Nutmeg Powder
  • 1/2tbsp
    Garam Masala
  • Salt as per taste
  • 2cup
    Water
  • 1cup
    Curd
  • 1cup
    Tomato Puree
  • 2tbsp
    Lemon Juice
  • 1tbsp
    Coriander Seeds (roasted & ground)
  • 1tsp
    Cumin (roasted and ground)
  • 2
    Bullet Chillies (slit) (optional)

How to make Balti Gosht (Goat Curry)

  1. Heat vegetable oil in a deep wok over high heat.

  2. Add cumin seeds, bay leaves, cloves, star anise, black cardamoms, green cardamoms, and peppercorns. Let them splutter.

    Step 1.1: Add cumin seeds, bay leaves, cloves, star anise, black cardamoms, green cardamoms, and peppercorns
    Step 1.2: Add cumin seeds, bay leaves, cloves, star anise, black cardamoms, green cardamoms, and peppercorns
  3. Mix the sliced onions and green chillies. Cook until the onions turn translucent and pinkish.

    Step 1.1: Mix the sliced onions and green chillies
    Step 1.2: Mix the sliced onions and green chillies
    Step 1.3: Mix the sliced onions and green chillies
  4. Add chopped garlic and ginger. Mix well and cook over high heat for 3-4 minutes to remove their raw aroma.

    Step 1.1: Add chopped garlic and ginger
    Step 1.2: Add chopped garlic and ginger
  5. Stir in the mutton and cook until it changes colour and the oil separates from the wok.

    Step 1.1: Stir in the mutton and cook until it changes colour and the oil separates from the wok
    Step 1.2: Stir in the mutton and cook until it changes colour and the oil separates from the wok
    Step 1.3: Stir in the mutton and cook until it changes colour and the oil separates from the wok
  6. Add the crushed mace flower and mix for a few minutes.

    Step 1.1: Add the crushed mace flower and mix for a few minutes
  7. Add turmeric, kashmiri red chilli powder, salt, garam masala. Mix well to coat the mutton with the spices. Cook for a few minutes.

    Step 1.1: Add turmeric, kashmiri red chilli powder, salt, garam masala
  8. Pour water into the wok and stir. Bring it to a boil, cover the wok with a lid, reduce the heat, and simmer until the mutton becomes tender, stirring occasionally (approx. 1½ hour or more).

    Step 1.1: Pour water into the wok and stir
  9. Add curd to the wok and stir.

    Step 1.1: Add curd to the wok and stir
  10. Mix in the tomato puree, lemon juice. Stir well. Cover and cook the mutton for another 8-10 minutes until the gravy thickens to the desired consistency.

    Step 1.1: Mix in the tomato puree, lemon juice
  11. Add the roasted and ground coriander and cumin seeds. Mix well and cook for a few minutes.

    Step 1.1: Add the roasted and ground coriander and cumin seeds
    Step 1.2: Add the roasted and ground coriander and cumin seeds
  12. In a small frying pan, heat 2 tbsp oil over medium-high heat. Add the slit bullet chillies and a tsp of Kashmiri red chilli powder. Stir fry for a few seconds. (This step is optional)

    Step 1.1: In a small frying pan, heat 2 tbsp oil over medium-high heat
  13. Pour the tempered chillies into the wok and gently mix.

    Step 1.1: Pour the tempered chillies into the wok and gently mix
  14. Serve hot with naan or tandoori roti.

Tips & Tricks

  1. The recipe yields 4 to 6 people, depending on the portion served.

  2. Use fresh ginger, garlic, and spices to enhance the flavours of your dish.

  3. Adjust the amount of spices depending on your desired level of heat.

  4. Adjust the amount of water according to your preference to achieve the desired thickness of the gravy.

  5. Simmering the mutton on low heat for a longer duration will help the mutton to tender and allow them to absorb more flavours.

  6. The cooking time for Balti Gosht can vary based on the quality and tenderness of the mutton.

Reviews

5.0
From 1 rating
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yukinguyen

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨