Gosht Ka Salan Recipe: A Royal Treat

Tuesday, January 20, 2015, 12:51 [IST]

Gosht ka salan is basically a recipe that comes from the North-Western Frontier province that is now Pakistan. In India, this mutton curry is a part of the Mughlai cuisine. It is often rumoured that gosht ka salan was the favourite dish of Mughal emperor Shah Jahan.

So if an Indian mutton curry can entice the taste-buds of a regal emperor, then we really should not have much doubts about its taste. This mutton curry can thus be called a very royal recipe.

Gosht ka salan is not a very spicy recipe when compared to other Indian mutton recipes. This royal recipe from the bawarchi-khana of the Mughals can now be easily prepared in your own kitchen.

Take a look at the recipe of gosht ka salan and give it a try.

Gosht ka salan is basically a recipe that comes from the North-Western Frontier province that is now Pakistan. In India, this mutton curry is a part of the Mughlai cuisine. It is often rumoured that gosht ka salan was the favourite dish of Mughal emperor Shah Jahan. So if an Indian mutton curry can entice the taste-buds of a regal emperor, then we really should not have much doubts about its taste. This mutton curry can thus be called a very royal recipe. Gosht ka salan is not a very spicy recipe when compared to other Indian mutton recipes. This royal recipe from the bawarchi-khana of the Mughals can now be easily prepared in your own kitchen. Take a look at the recipe of gosht ka salan and give it a try. Serves: 4 Preparation time: 10 minutes Cooking time: 1 1/2 hours All you need Mutton- 1kg (cut into medium sized pieces) Oil- 1/2 cup Onions- 2 (finely chopped) Garlic – 1tbsp (crushed) Ginger- 2tbsp (chopped) Tomatoes- 4 (chopped) Yogurt- 2 cups Green chillies- 2 (chopped) Red chilli powder- 1tbsp Salt- as per taste Turmeric powder- 1tsp Shahi jeera (black cumin) powder- 1tsp Garam masala powder- 1tsp Coriander leaves- 2tbsp (chopped, for garnish) Procedure 1. Wash the mutton pieces properly with water. 2. Heat half a cup of water in a big pan and add the mutton pieces, onions, garlic, half of ginger, salt, tomatoes, turmeric powder and red chilli powder together. Mix well and keep the flame on high till it comes to a boil. 3. Once the ingredients of the pan start boiling, put a cover on the pan and reduce the flame to low. Allow the mutton to cook on low flame for an hour till it is completely cooked. 4. Once done, switch off the flame and keep the mutton aside. 5. Heat the oil in a pan and add the boiled mutton to it. Saute it for 10-12 minutes on medum flame. 6. Add green chillies and rest of the ginger to it and saute for 2-3 minutes. 7. Now add the yogurt and mix well. 8. Then add the shahi jeera powder and garam masala powder. Saute for 8-10 minutes on high flame. 99Once the oil separates from the masala, switch off the flame and garnish with chopped coriander leaves. Gosht ka salan is ready to be served. Enjoy this special mutton recipe with rice or parathas.

Serves: 4
Preparation time: 10 minutes
Cooking time: 1 1/2 hours

All you need

Mutton- 1kg (cut into medium sized pieces)
Oil- 1/2 cup
Onions- 2 (finely chopped)
Garlic - 1tbsp (crushed)
Ginger- 2tbsp (chopped)
Tomatoes- 4 (chopped)
Yogurt- 2 cups
Green chillies- 2 (chopped)
Red chilli powder- 1tbsp
Salt- as per taste
Turmeric powder- 1tsp
Shahi jeera (black cumin) powder- 1tsp
Garam masala powder- 1tsp
Coriander leaves- 2tbsp (chopped, for garnish)

Procedure
1. Wash the mutton pieces properly with water.
2. Heat half a cup of water in a big pan and add the mutton pieces, onions, garlic, half of ginger, salt, tomatoes, turmeric powder and red chilli powder together. Mix well and keep the flame on high till it comes to a boil.

3. Once the ingredients of the pan start boiling, put a cover on the pan and reduce the flame to low. Allow the mutton to cook on low flame for an hour till it is completely cooked.
4. Once done, switch off the flame and keep the mutton aside.

5. Heat the oil in a pan and add the boiled mutton to it. Saute it for 10-12 minutes on medum flame.
6. Add green chillies and rest of the ginger to it and saute for 2-3 minutes.
7. Now add the yogurt and mix well.

8. Then add the shahi jeera powder and garam masala powder. Saute for 8-10 minutes on high flame.
9. Once the oil separates from the masala, switch off the flame and garnish with chopped coriander leaves.