Kandhari Gosht

A mughlai delicacy

Recipe by Harsh Tripathi of Kanpur, IN

An exotic mutton dish with touch of Afghanistan.

Ingredients non vegetarian 4 servings

    • 500 gm boneless mutton
    • 1/2 Ltr. fresh Anar (pomgrenate juice)
    • 1 tbsp whole garam masala (whole clove, cardamom, mace, cinnamon etc)  
    • 3 tbsp veg oil/ghee
    • 3 large onion chopped
    • 2 tbsp ginger+garlic paste
    • 1tsp cumin seed
    • 1tsp red chilly powder
    • 1 1/2 tbsp coriender powder
    • 1/2 tsp mace+ cardamom powder
    • 1/2 tsp garam masala powder
    • 1 cup curd
    • 1 cup milk
    • few saffron threads
    • salt to taste
    • few leaves of mint and coriander chopped for garnish


    1. Soak mutton in Anar juice for six hours.
    2. Soak saffron threads in one cup of milk and keep aside
    3. Heat oil in a heavy bottom pan, put whole garam masala with cumin seeds.
    4. When garam masala starts to crackle put chopped onions and fry till golden brown.
    5. Add ginger-garlic paste and fry for two more minutes.
    6. Add coriander powder, red chilly powder and stir fry for a minutes. Now add mutton with Anar/pomegrate juice and stir fry for two more minutes.
    7. Add garam masala,mace-cardamom powder and salt, mix well.
    8. Add curd and one cup of water and bring it to a boil.
    9. Now we will cook it on Dum or with closed and sealed lid for 30 minutes.
    10. We can seal the lid using dough.
    11. When cooked garnish with chopped coriander and mint leaves.
    12. Dish goes well with naan and Roti.


    Harsh Tripathi

    Harsh Tripathi

    You can pour the milk before puting the vessel/degchi for Dum. Sorry for missing the step.


    what to do with cup of milk and safron no mention of this when to add this while cooking thank you.

    mahira tabassum

    i tried it out ....but can u elobarate the soaking time in more brief manner.....bcoz i soaked mutton in anar juice which gave a foul smell...dont mine


    You don't mention when should we add the saffron soaked in milk?

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