Скачать или смотреть Degi Balti Gosht Recipe | Bakra-Eid Special | Easy Mutton Recipe | Ek Baar Is Tarah Mutton Banayein

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Degi Balti Gosht Recipe | Bakra-Eid Special | Easy Mutton Recipe | Ek Baar Is Tarah Mutton Banayein

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Authentic Balti Gosht

Ingredients:
Mutton (bone-in) – 1kg
Oil – 4 tbsp (preferably mustard oil or vegetable oil)
Onion – 1 medium, finely sliced
Ginger-garlic paste – 1 tbsp
Yogurt – 4 tbsp (whisked)
Tomatoes – 2 medium, finely chopped or pureed
Water – 1.5 cups boiling water or as needed

Whole Spices:
Cumin seeds – 1 tsp
Black cardamom – 2
Green cardamom – 4 (cracked)
Cloves – 4
Cinnamon stick – 1.5 inches piece
Bay leaf – 2 small

Ground Spices:
Kashmiri Red chili powder – 1 tsp (adjust to taste)
Red chili powder 1/2 tsp
Turmeric – 1/2 tsp
Coriander powder – 1 tbsp
Salt – to taste

Aroma:
Kasuri methi (dried fenugreek leaves) – 1 tsp (optional but adds aroma)
Garam masala – 1 tsp

Garnish:
Fresh coriander – handful, chopped
Green chilies – 2, slit

Method:
Heat oil in a wok or balti-style pan or pressure cooker for quick cooking. Add whole spices and sauté for 30 seconds until aromatic.
Add sliced onions and cook on medium heat till golden brown (take your time here for depth of flavor).
Add ginger-garlic paste. Sauté for 1-2 minutes.
Now add mutton and sear on high heat for 5–6 minutes until it's well-browned.
Add whisked yogurt slowly while stirring to avoid curdling.
Add all ground spices, chopped tomatoes, and salt. Cook till oil separates and masala thickens. This might take 10–12 minutes.
Add around 1.5 cups of hot water (depending on your preferred gravy consistency). Cover and simmer / pressure cook until mutton is tender (approx. 45–60 mins) or You can pressure cook it for 3–4 whistles if in a hurry.
Once cooked, crush kasuri methi between palms and add. Sprinkle garam masala and chopped coriander.
Cook uncovered on high flame for 5 minutes to thicken and intensify the gravy.

Serve with:
Tandoori naan, kulcha, or steamed rice.
Onion salad and lemon wedges on the side.

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