Balti Gosht

Name: Balti Gosht
Total time: 2100 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 750 gm Mutton bone-in; 2 tbsp Ginger Garlic paste; 3-4 tbsp Oil; 2-3 sliced Onions; 2-3 chopped Tomatoes; 1 cup thick beaten Curd; 1 tsp crushed Red Chilli; 1 1/2 tbsp crushed Coriander; 1/2 tsp Cumin powder; 1/4 tsp Turmeric powder; 1/2 tsp Red Chilli powder; 2 tbsp crushed Black Peppercorns; 1 Black Cardamom; 2-3 Green Cardamoms; 1 stick Cinnamon; 1 tsp Caraway Seeds or Shahjeera; 1/2 tsp Black Seeds or Kalonji; 1 bunch chopped Coriander Leaves; 6-7 less hot Big Green Chillies; 2 tsp Salt or to taste; 1/2 tsp Garam Masala

ZMA @zesty5

#WS
#cookpadindia
#week5
#mutton
Balti Gosht is a famous Pakistani dish perfect for any occasion. It's a simple, flavourful and a delicious side dish for mealtimes. It is infact a good party dish as well.
Made with Beef, Mutton and Chicken, this is a yummy variation for any day. The process is quite simple with simplest of the pantry staples. Nothing much complicated at all.
It's absolutely loved by my family and is a permanent feature on my menu for many a family reunions, get togethers and family gatherings.
Balti Gosht is made and relished at anytime. It is a must have one on any occasion or a holiday or a family get together. The best part is that it's very simple and easy to do dish and can suffice a large gathering. It's a perfect choice for any party. And it's a winner hands down. With simple pantry staples and spices, this is one amazing dish that goes very well alongside Naans, Chapatis, Parathas and a long list of different mouthwatering Pulaos. Everyone would love to dig in. It's absolutely awesome both in taste and flavour. The texture is also melt in mouth with slow cooking technique. All in all a super delicious dish from Pakistan.

The name might have been taken from a thin pressed steel wok or balti in which the Curry is served. And also from the metal dish in which it's cooked and not from any special technique of cooking.

Enjoy Cooking with Zeen!

The name might have been taken from a thin pressed steel wok or balti in which the Curry is served. And also from the metal dish in which it's cooked and not from any special technique of cooking.

Enjoy Cooking with Zeen!

ZMA @zesty5

The name might have been taken from a thin pressed steel wok or balti in which the Curry is served. And also from the metal dish in which it's cooked and not from any special technique of cooking.

Enjoy Cooking with Zeen!

The name might have been taken from a thin pressed steel wok or balti in which the Curry is served. And also from the metal dish in which it's cooked and not from any special technique of cooking.

Enjoy Cooking with Zeen!

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Ingredients

35 minutes

6 servings

750 gmMutton bone-in
2 tbspGinger Garlic paste
3-4 tbspOil
2-3sliced Onions
2-3chopped Tomatoes
1 cupthick beaten Curd
1 tspcrushed Red Chilli
1 1/2 tbspcrushed Coriander
1/2 tspCumin powder
1/4 tspTurmeric powder
1/2 tspRed Chilli powder
2 tbspcrushed Black Peppercorns
1Black Cardamom
2-3Green Cardamoms
1 stickCinnamon
1 tspCaraway Seeds or Shahjeera
1/2 tspBlack Seeds or Kalonji
1 bunchchopped Coriander Leaves
6-7less hot Big Green Chillies
2 tspSalt or to taste
1/2 tspGaram Masala

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Steps

35 minutes

1

Wash and clean the mutton at first. Drain well. Now it can be directly cooked on fire or in a pressure cooker as I did. Slow cooking makes this dish much more amazing though.
2

Heat oil in a pressure cooker. Add both the cardamoms, cinnamon stick and the caraway seeds. Fry for a few seconds. Now add the thinly sliced onions and some salt. Saute until translucent. Add mutton bone-in now. Also add the ginger garlic paste. On a medium high heat, let it sear until the colour changes a bit.
3

Add the crushed red chillies, coriander, black pepper and the rest of the powdered spices too. Mix well and pressure cook for 6-7 whistles or as required with some water added. Do not add much of it.
4

After it's done, add the tomatoes and the thick beaten curd. Let it cook on a medium high for 15 minutes or until done. It's a semi thick gravy. Cook until it reaches the right consistency.
5

Adjust salt and top up with the green chillies and the chopped coriander greens. Also sprinkle a little of garam masala. Cover and simmer for 2 minutes. And it's perfectly done.
6

Serve it piping hot alongside naans, parathas, pulaos etc. Enjoy!

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ZMA @zesty5

on December 15, 2024 16:48

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.