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Surkh Gosht

Hot and fiery mutton

Recipe by Harsh Tripathi of Kanpur, IN

This hot and tangy dish has it's origin in Hyderabad.

Ingredients non vegetarian 4 servings

    • 800 gm boneless mutton
    • 1 tbsp assorted whole garam masala (Clove, cardamom, mace, cumin seed and cinnamon)
    • 3 thinly chopped large onions
    • 2 tbsp ginger-garlic paste
    • 1 1/2 tsp red chilly powder
    • 2 tbsp dhania powder
    • 1 tbsp garam masala powder
    • 1 chopped tomato or 1 cup tomato puree
    • 1" chopped ginger
    • 1 tbsp lemon juice
    • 4 tbsp veg oil
    • salt to taste


    1. Marinate mutton for 1 hour with 2 tbsp ginger-garlic paste, lemon juice, chilly power and salt.
    2. In a haevy bottom pan or deghchi, heat oil and put whole garam masala, when masala starts to crackle, put chopped onions. Fry till light golden brown.
    3. Add mutton with marinade and stir fry it for 4 minutes on high flame.
    4. Now add 2 cups of water and salt to taste and cook it with lid closed for 15 minutes.
    5. Now add chopped tomato or puree with garam masala powder and chopped ginger and cook till mutton is done.
    6. Please remember that we will not add any turmeric powder, chopped dhania, curd, green chilly or mint, otherwise gravy will be brown not red. 
    7. This dish goes well with Rice or rumali roti.