It was an evening with little mood to cook but no mood to eat the usual or even a take-out. I decided to attempt Chutney Gosht since it sounded like a good diversion from the usual mutton curries, although not really out-of-the-box. Herbs give it a humble aroma, while the chillies balances the flavor. I love the addition of curry leaves – you’ll know why when you prepare this recipe 🙂
Ingredients:
1/2 kg Mutton
Chutney:
1/2 bunch coriander leaves
10-15 mint leaves
2 inch ginger pieces
1 tbsp chopped garlic, about 8 cloves
Green chillies about 7 or according to your taste
1 onion, chopped
1/2 cup yogurt
1/2 tsp salt
Curry/ Gravy:
1/2 cup Oil
1 onion, chopped
10 curry leaves
4 tbsp yogurt
2 tbsp lemon juice
1 tsp garam masala powder
1-1/2 tsp Salt
1 tbsp chopped coriander leaves
Water
Method:
- Blend all the ingredients to make the chutney. You can adjust the number of green chillies to suit your taste. Don’t add water. Marinate the mutton in this mixture.
- Heat oil in a vessel. Add the chopped onions and curry leaves. Sauté till the onions have browned a little.
- Add the mutton with the marinade and give it a stir. Add the yogurt and mix well. Season with salt.
- Cook the mutton on low flame with the necessary amount of water.
- Towards the end, add the garam masala powder, lemon juice, and coriander leaves.