Boti Gosht(Boneless Mutton Cubes)

Name: Boti Gosht(Boneless Mutton Cubes)
Total time: 1800 s
Yield: 4-5 people
Cuisine: Indian
Ingredients: 1/2 kg mutton; 2 medium size finely sliced onions; 1 pod garlic (peeled and chopped); 1 1/2 inch ginger(peeled); 1 Black cardamom; 3-4 Green cardamom; 12 Black pepper corns; 1 tbsp cumin seed; 3 cloves; 1 inch cinnamon stick; 2-3 Pinch nutmeg and mace; 5-7 whole red chilli or to taste; 2 tbsp coriander seed; as per taste Salt; 2-3 bay leaves; 1 small piece of charcoal(to give the smokey flavour); as required Oil for cooking; as per taste Coriander leaves for garnishing

Rumana Irfan @TossItUp28

Riyadh, Saudi Arabia

#Cookpad_India
A spicy creamy textured meat marinated with all the garam masala along with smokey charcoal flavour. A delicious treat for your loved ones. As there are many ways to make it and all must be good but for this dish I always follow my family recipe. This is the way my grandmom use to cook it.

Rumana Irfan @TossItUp28

Saved

Ingredients

30 minutes

4-5 people

1/2 kgmutton
2medium size finely sliced onions
1 podgarlic (peeled and chopped)
1 1/2 inchginger(peeled)
1Black cardamom
3-4Green cardamom
12Black pepper corns
1 tbspcumin seed
3cloves
1 inchcinnamon stick
2-3 Pinchnutmeg and mace
5-7whole red chilli or to taste
2 tbspcoriander seed
as per tasteSalt
2-3bay leaves
1small piece of charcoal(to give the smokey flavour)
as requiredOil for cooking
as per tasteCoriander leaves for garnishing

Saved

Steps

30 minutes

1

Thoroughly clean and wash the mutton. Pat dry it with a kitchen towel and cut it in cubes. Now in 2 tbsp oil add the sliced onions, peeled garlic and fry until the onions are translucent. Now add the the spices along with red chilli and salt and saute it. After 3-4 minutes of sauteing on a medium flame add the ginger toss it and off the flame. Let it cool down for a while and then grind it to a smooth paste.
2

Now in a bowl take the meat cubes and add all the marinade mix it very well and cover it. Marinate it for at least 3-4 hours but I prefer overnight marination. Heat oil in a pan like the traditional way add 2-3 bay leaves and then add all the marinated meat and cook it on a high flame. Saute it and cook it on a high flame for 2-3 minutes then cover it and lower the flame and allow it to cook on it's own water till completely done and don't forget to saute it in between.
3

Or do it my way use pressure cooker for fast cooking and follow the same steps as above and then close the lid of pressure cooker and cook it for 2 whistles on high flame then simmer the flame and cook for another 15 minutes or until done. When cool down open the lid of pressure cooker and cook it on a high flame until the oil start to ooze out and the meat starts to stick at the bottom.
4

Now heat the charcoal on the gas stove when it's red hot keep it in an aluminium foil and put it in the meat pot drizzle 6-8 drops of ghee or oil to it. Immediately close the lid until all the smoke settles down. Ones done open the lid and toss it. Be very careful while doing this. Now add some chopped coriander leaves and serve. Garnish it with some onions and sliced lemon. Serve with tawa naan/tanduri naan/roti/ paratha or anything of your choice.
5

IMPORTANT
You can use beef cubes or chicken cubes also the recipe will be the same but with chicken cubes the cooking time will be less.
As always you can adjust all the spices as per your taste.
Do try it and let me know how it comes out.
HAPPY COOKING

Saved

Cooksnaps

Saved

Rumana Irfan @TossItUp28

on May 07, 2022 01:40

Riyadh, Saudi Arabia

A Home Chef Who Loves to Cook and Bake New DelicaciesPlease subscribe to my youtube channel Toss It Uphttps://youtube.com/@tossitup?si=vC4I6zSm2Ny_v4XM