Bhindi gosht (mutton) recipe

 Hello friends!

Today we will make a super tasty and mouthwatering recipe that is Bhindi-gosht( mutton) recipe .

Let's do it !!

Bhindi-gosht recipe:

Cooking time : 1 hour

Servings : 4- 6 persons

Utensils used:

    1 pot

    1 frypan 

    1 ladle

    1 teaspoon

    1 tablespoon 

Ingredients:

1. Mutton : 1 kg 
2. Bhindi : 500 gm
3. Refined oil or desi ghee : 4-5  ladles 
4. Big cardamom: 1
5. Green cardamom: 2
6. Cloves : 2
7. Indian bay leaf ( tej patta) : 1
8. Black pepper ( sabut kali mirch) : 8 
9. Red chilli powder: 1/2 teaspoon 
10. Kashmiri red chilli powder ( kashmiri lal mirch powder) : 1/2 tablespoon
11. Turmeric powder: 1/2 teaspoon 
12. Coriander powder : 1 and half tablespoons 
13. Cumin seeds: 1/2 tablespoon 
14. Garlic : 10 pieces finely chopped or paste 
15. Ginger : 1  tablespoons finely chopped or paste 
16. Ginger julienne: 1 tablespoon 
17. Onion : 3 medium size finely chopped or paste 
18. Tomato : 3 finely chopped or paste 
19. Lemon : 1/2 
20. Mutton masala powder or garam masala powder : 1/2  tablespoon 
21. Green chillies : 4-5 finely chopped 
22. Fresh coriander: 1 tablespoon finely chopped 
23. Salt : according to your taste 
24. Water : nearly 2 litres 

Pre-preparation:

• Wash bhindi and dry with a cloth. Cut each bhindi into two or three pieces and also cut top and bottom of bhindi.You can also make a cut in every piece of bhindi( it is optional).Finely chop onions, garlic , ginger, tomatoes and green chillies. 

Procedure: 

• To make masala, put 3 ladles of desi ghee or refined oil in a pot  on medium flame. When oil becomes hot,  add big cardamom,  green cardamom,  tej patta,  8 black peppers, cloves , cumin seeds, garlic, ginger and onions. Saute for 5 minutes. 
• When onions become translucent, add coriander powder,  turmeric powder,  red chilli powder and Kashmiri lal mirch. After 1 minute, add 3 finely chopped tomatoes or paste and add salt. Saute for 5 minutes on medium or high flame . Then cover the lid and cook for 5 minutes. In between keep checking if masala become sticky or dry. If that happens, add 1-2 tablespoons of water after every 2- 3 minutes.When oil separates from masala, then add mutton pieces to it. Saute  for 20  minutes on medium  flame (or 30 minutes on low flame) and keep checking if there is need to add 1 -2 tablespoons of water to keep it little wet but not too much wet or too much sticky. After that add 1 litre of water in mutton masala. Cook mutton  for 20 minutes on high flame.  
• While mutton is cooking in pot, fry bhindi in frypan. Put 2 ladles of refined oil in frypan on medium  , when oil become hot, add bhindi in it. Add some salt according to bhindi( remember we also added salt in mutton). Saute bhindi for 15 minutes or till they become 85% soft. 
• On the other side, mutton is cooking for 20 minutes. Check if mutton become soft and it should be a little wet but not too much wet. Now, add bhindi to mutton masala.Add 2 thin round slices  of lemon. Keep saute for 15 minutes. Cover the lid and in between , you can add 1 -2 tablespoons of water after 2-3 minutes if it become too dry or sticky.
• Now, bhindi-gosht is ready. Add 1/2 tablespoon of mutton masala or garam masala  . Sprinkle 2 finely chopped green chillies , 1 tablespoon ginger julienne and 1 tablespoon finely chopped fresh coriander. Recipe is ready to serve.

I am sure you will keep licking your fingers because this recipe is too much tasty. 

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