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chukandar gosht mutton curry beetroot

Indian Mutton Curry With Beetroot / Chukandar Gosht

Indian mutton stew or curry with beet roots
Course Side Dish
Recipe Cuisine Indian
Keyword beetroot mutton curry, chukandar gosht, mutton curry with beetroots
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 3

Recipe Ingredients

  • 500 gm Mutton, with bone in
  • 1 Beetroot ,large cut into bite size small cubes
  • 1/2 cup Yogurt
  • 1 Tomato paste from a medium size tomato
  • 1 Onion , large
  • 1 tbsp Ginger garlic paste
  • 1 tsp Turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp Cumin powder
  • Garam masala powder : a large pinch
  • Salt to taste
  • 2 tsp Sugar
  • 2 Indian bay leaf / tej patta
  • 1 Cinnamon bark
  • 3-4 Cloves
  • 2-3 Green Cardamom
  • 1 Mace
  • 4-5 Black peppers
  • 3-4 tbsp Mustard oil
  • 3 cups Hot water
  • Chopped coriander leaves : a light handful
  • 1 tbsp Ghee

Recipe Instructions

  1. Wash the mutton pieces very well and marinate with yogurt, salt, turmeric, one tablespoon oil and rub the meat pieces very well with this marinade.

  2. Keep it aside for minimum one hour. I usually keep it for two hours, and sometimes overnight if I had enough time .

  3. Cut the onion into half. Make a paste with one half of onion. Finely chopped the other half.
  4. I usually cook the mutton in pressure cooker as it saves time and fuel.
  5. Heat mustard oil in the pressure pan.
  6. Fry the chopped onions. While the onions are turning soft and translucent, throw in cinnamon sticks, cloves, cardamoms, bay leaves and peppercorns.
  7. Add the onion paste now and fry it once the rawness disappear.
  8. Add the mutton pieces along with the marinade.
  9. Fry the mutton pieces, till the rawness disappear from all the sides.
  10. Add ginger garlic paste, saute and then add the beetroot cubes.
  11. Now add all the spices, except garam masala and keep frying on high heat.
  12. Next stir in the tomato paste, salt and sugar.
  13. Keep braising / bhunoeing on high heat till the meat pieces absorbs all the spices and oil begins to float atop. Sugar will add nice caramel color to the dish.
  14. Add one cup hot water and keep braising it in high heat. Slowly the meat will absorb rich dark color.
  15. Once all the liquid had been soaked up, add two more cups of hot water.
  16. Pressure cook on slow heat till meat pieces are tender. Do not over cook the meat pieces. No one like mushy mutton curry.
  17. Sprinkle garam masala powder, stir in chopped cilantro leaves and drizzle some ghee over it.
  18. Serve it over steamed basamti rice.