Boneless mutton : 1/2 Kg
Yoghurt : 1/4 Kg
Whole BLACK PEPPER :8-10
Whole Cinnamon : 3-4
Whole Cardamom : 4-5
Whole Cloves : 3-4
FOR THE PASTE
Whole Coriander Seeds : 2 tbsp
Almonds : 8
Chironjee (A type of dry fruit) : 2 tbsp
Khuskhus : 2 tbsp
Khopra : 2 tbsp
Onion : 5
Salt to taste
Ginger Garlic paste: 1 tbsp
Green Chilies :4-5 (Cut into half)
Pudina, Coriander leaves for garnishing
- Marinate the mutton with ginger garlic paste, curd, salt and whole garam masala. Add salt a little more than usual, because there is lots of onion used.
- Keep it aside. Slice the onion very finely. Take oil in a utensil. Fry the onion in it until golden brown. (Note: the onion should be golden brown evenly.
- It is very important because it affects the taste a lot. Either the onion can be shallow fried altogether or can be deep-fried in a kadai in small quantities.
- When the onion is done put the marinated mutton in it. Cover it and let it cook.
(Note: you can use cooker also.)
- While the mutton is cooking, prepare the paste. Take a kadai or a small pan. Take a little oil. One by one fry all the masalas i.e. Badaam, dhania, khuskhus, khopra, chironjee.
- Grind the fried masalas to a fine paste. When the mutton is cooked, add the paste to it. Cook until the oil leaves the sides. Garnish with green chilies, pudina, kotmeer.
- Serve hot with rumali roti
Note: "khade masale ka gosht "can also be prepared in this way with some changes. Instead of using the deep fried masala paste use whole red chilies, ginger slices, garlic cut into small pieces. Since all the khada masalas are used hence the name "khade masaley ka gosht".