Tamatar Ghosht Recipe

Last Modified: Sun Feb 21 2021 08:23:16 GMT+0530 (India Standard Time)
  • 4 people
    Servings based on the quantity of ingredients. This mutton curry is chock full of tomatoey goodness, a little spicy, a lot of tangy with a hint of sweet - this curry has the allure of a grandiose production yet the simplicity and grace of a quick, hassle free dish. Dress it up a bit with some cashew paste at the very end and impress your guests or keep it simple like this recipe and enjoy it with your family around the table.
  • 1.5 hours
    Total time. Prep time ~ 15 mins. Cook time ~ 1 hour. Eat this delicious curry with chappatis, keto bhakris, bread and rice and serve it with pickled onion relish and some sliced cucumbers and tomatoes. And like anything with so much flavor, start with a nice Manhattan, and follow that up with a nice robust red.
  • 1 kg
    Mutton
  • 1
    Onion, large
  • 4 cloves
    Garlic
  • 2.5 inches
    Ginger
  • 2 cups
    Tomato Passata
  • 1 bunch
    Cilantro, chopped (finely chop cilantro stalks separately, best part of cilantro)
  • 2 tbsp
    Chili Powder
  • 1 tsp
    Turmeric
  • 1 tbsp
    Coriander cumin powder
  • 1 tbsp
    Mutton Masala or Garam Masala
  • 1/2 cup
    Oil
  • 1 inch
    Cinnamon stick
  • 5 pieces
    Cloves
  • 1 tsp
    Jaggery
  • 2
    Potatoes, medium, quartered
  • 1/2 cup
    Cashew paste (optional)
  • 1/2 cup
    Fried Cashews (optional)
  • #1
    Cube the mutton/lamb in big chunks and set aside.
  • #2
    Chop the onion, garlic and ginger in a food processor and set aside.
  • #3
    In a pressure pan or a thick bottomed pan add oil and heat it up, then add the cinnamon and cloves and brown them and add the onion/ginger/garlic chopped mixture. To this add the finely chopped stalks of cilantro/coriander. Let it bhuna for a while and brown it nicely.
  • #4
    Add the Passata and all the powder spices and and bhuna it real good until oil separates.
  • #5
    Add the mutton/lamb, potatoes, salt and jaggery and the chopped cilantro/coriander and give it a nice stir. Put a lid on and slow cook it for about 1.5 hour checking periodically to make sure it doesn’t stick to the bottom of the pan. I didn’t add any additional water to it.
  • #6
    After step #5, this curry is good enough for a quick weeknight meal but if you are entertaining - you take this curry and dress it up with some cashew paste and garnish with fried cashews and some heavy cream swirled on top, and you can give it a fancy name - let’s call it Shahi Gosht Ki Tarkari (I literally just made up the name) and watch your friends badger you for the recipe. Claim it to be an old family recipe and make them work for it lol..