Showing posts with label Mutton Dishes. Show all posts
Showing posts with label Mutton Dishes. Show all posts

Sunday, 8 February 2015

Gustaba - The Kashmiri King

Gustaba Recipe or How to make Gustaba

The one cuisine that I have been itching to try was Kashmiricuisine. I have heard about it so much from my wife and my friend. Especially I had heard about Gustaba and Rista. I even had Gustaba at Delhi Haat few months back and just loved it. It was so different from the usual north Indian cuisine and really non-spicy but yeah, extremely rich. I knew I had to make it one day and this weekend I did. And guess what, nailed it in first go because though it involves a lot of steps, it is extremely simple.

Kashmiri cuisine uses mainly 2 spices in almost every dish which are key to Gustaba, the recipe of which I am going to share. Saunf and Ginger powder (Saunth). This recipe has meatballs which I had never made before. The way Gustaba tastes, you will feel all wonderful and amazing flavors in your mouth.



Gustaba Recipe:


  1. Mutton Mince
  2. Desi Ghee 1 table spoon
  3. Refined Oil 2 table spoons
  4. Curd
  5. Cumin Powder
  6. Saunf Powder
  7. Ginger Powder
  8. Mint Leaves
  9. Ginger Paste
  10. Salt
  11. Cinnamon
  12. Black and Green Cardamom

Friday, 6 February 2015

Mutton Chaap Masala

Mutton Chaap Masala Recipe

I have been sharing mostly Chicken recipes but if you ask me, I am a mutton person. I love mutton which was not always from start but I developed strong liking for it as I grew older, I am not that old mind you!!! ;-)

My father used to makes delicious curry and I would accompany him to meat shop and that's how I learnt how to choose mutton cuts. Yes, knowing what cuts you want is so important when you are buying any form of meat.

So, I especially like mutton chaap because it has bone and bone in any mutton dish is what gives you flavors.

So, I made this whole dish with only chaaps calls Mutton Chaap Masala.

Mutton Chaap
Mutton Chaap Masala

Here goes the Mutton Chaap Masala Recipe:

  1. Mutton chaaps, I prefer chaaps in twins meaning two chaaps together.
  2. Chopped Onions
  3. Finely chopped totmatoes.
  4. Curd
  5. Ginger garlic paste
  6. Salt
  7. Red chilli powder
  8. Chopped Green chillies.
  9. Garam Masala
  10. Dhaniya powder
  11. Turmeric powder.
  12. Kasuri Methi and Coriander.

Friday, 30 January 2015

Nihari Gosht - The food for the Kings

Hi Folks,

Hope you all are doing good. Weekend is coming and I am looking forward to cook something delicious, you too? Right?

Well, with just that in mind I thought of sharing this Nihari Gosht recipe with you which is a very traditional and comes the lanes of  Old Delhi and even today it is served for breakfast. Yes, for breakfast. So much to learn!

Well , it comes from Arabic word "Nahar" meaning Day and it was served to kings after sunrise prayers.

Well, I would simple share the recipe before you look like a kid drooling!! :P

Mutton Nihari
Nihari Gosht or Mutton Nihari
Mutton Nihari
Nihari Gosht or Mutton Nihari
What I am sharing here is a variation of Mutton Nihari which is much simpler as the original Nihari was cooked for 6-8 hours.


  1. Mutton with bone. No boneless as bone marrow gives the taste and is essential to this dish.
  2. One medium onion.
  3. Salt to taste.
  4. Red chilli power
  5. Coriander Power
  6. Turmeric Powder
  7. Saunf Powder
  8. Dried Ginger power or Saunth.
  9. Ginger julienne and Coriander for garnishing
  10. Oil.
  11. Atta or Wheat Flour

Monday, 14 May 2012

Kacchay Gosht Ki Dum Biryani - Magic of Potli Ka Masala

Kacche Gosht Ki Dum Biryani

Hi friends, Hope you have been eating good!!!

Well this time I am going to share my experience of trying out mutton biryani and that too with a risk of mutton not cooking up well. But, in my first try, it worked out really well. Mutton was cooked nice and proper and tender & rice was not sticky and done good! I have been cooking curries and grilled/roast non-veg dishes but it was long time back that I had tried Biryani as a token of thanks to someone. (My brother-in-law). It hadn’t turned out that good though.

Well, I know, just the thought of cooking biryani gives make people headache as its very complex in nature in terms of ingredients as well as the process and you do need the skill. And it also tests your knowledge of cooking utensils.  And it’s not a recipe in which you separately cook mutton and then mixed with cooked rice. NO NO NO. It’s not call Biryani for heaven’s sake!!!! That’s cheating!!!!
Kacche Dam ki Gosht Biryani

So, this time I thought of trying mutton biryani in which mutton is not pre-cooked but marinated and cooked along with half-done rice which is difficult. Its aptly names ‘Kachay Gosht ki Dum Biryani’. You may end of having mutton half-done or rice over cooked, either of which will spoil the dish. Also, I know many people don’t like to see those whole spices in their biryani like Cardamom, whole black pepper, cloves, cinnamon, etc. So, actually prepared this ‘Potli Ka Masala’ and boiled it in water and then cooked rice in that water. This adds all the taste and wonderful aroma of those spices without leaving any whole spices in the meal. Sounds tricky? Actually it’s easy!

Now, my fingers were crossed when it was simmering away on low heat but I was lucky enough to have it done just right. Biryani came out really delicious without being spicy (even my twin boys could eat it). Well along with briyani, the best companion is the raita. You may try your own variety of raita but I did what I like the most, Jeera Raita!!! Yummy!!!

Now this recipe, you basically half cook the rice. Layer it over marinated meat in a thick flat base (not round), layer is with some spices and then again layer with rice. You also seal the cover so that steam doesn’t escape, that is why it’s called Dum Biryani. However, tricky part is to ensure mutton is tender and cooked properly along with rice. Remember, add pure ghee in marinade and also while layering the rice because IF THERE IS NO GHEE, THERE IS NO BIRYANI.
Dum Gosht Biryani