Balti Gosht (Goat Curry)

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

Balti Gosht! It’s a dish cooked in vegetable oil with small, tender mutton pieces. The mutton is gently simmered over low heat until it becomes tender and juicy, allowing it to soak up all the amazing flavours of the spices, curd, and tomatoes resulting in a delicious gravy. The result is a mouthwatering combination of flavours that will leave everyone craving for more.


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
  • 3
    large-sized Onions (sliced)
  • 2
    (medium-hot) Green Chillies (chopped)
  • 1tbsp
    Ginger (chopped)
  • 1tbsp
    Garlic (chopped)
  • 1/2tbsp
  • 1tbsp
    Kashmiri Red Chilli Powder
  • 1
    Mace flower (crushed)
  • 1/4tsp
    Nutmeg Powder
  • 1/2tbsp
    Garam Masala
  • Salt as per taste
  • 2cup
  • 1cup
  • 1cup
    Tomato Puree
  • 2tbsp
    Lemon Juice
  • 1tbsp
    Coriander Seeds (roasted & ground)
  • 1tsp
    Cumin (roasted and ground)
  • 2
    Bullet Chillies (slit) (optional)


  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.

  3. Mix the sliced onions and green chillies. Cook until the onions turn translucent and pinkish.

  4. Add chopped garlic and ginger. Mix well and cook over high heat for 3-4 minutes to remove their raw aroma.

  5. 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.

  7. Add turmeric, kashmiri red chilli powder, salt, garam masala. Mix well to coat the mutton with the spices. Cook for a few minutes.

  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).

  9. 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.

  11. Add the roasted and ground coriander and cumin seeds. Mix well and cook for a few minutes.

  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)

  13. 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.


From 1 rating



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Recipe by

Leena Kohli


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