Beliram Gosht

This is Chef Kunal Kapoor"s recipe from yellow table!
This is a delicious mutton dish cooked in slow fire without using water!
The cooked mutton has the flavour and  aroma of roasted and crushed whole coriander seeds and cumin seeds!
The dish does not have garam masala or any whole spices!

Ingredients
Mutton-1 kg,
Whole coriander seeds-3 tbsp,
Whole cumin seeds-1 tbsp,
Onion- 3- sliced,
Onion-3 sliced and then fried,
Ginger-1 inch-grated or 1 tbsp,
 Garlic-1 tbsp paste,
Red chilli pwd-1 tsp,
Turmeric pwd-1/2 tsp,
Black pepper pwd-1 tsp,
Coriander pwd-2 tsp,
Yogurt-200 gms or 1 bowl,
Green chilli-2 split,
Salt to taste,
Oil or ghee for frying onions,
Ghee or oil -2 tbsp-(use the oil or ghee left after frying the onions)

Note: you can marinate the mutton with all the above ingredients and put it in the fridge overnight and make it the next day.
Make sure to leave it for an hour for the marinated mutton to come to room temperature after taking it out from the fridge.


Method:
Roast the coriander seeds and cumin seeds for 3 minutes on high heat or till it starts to crackle and slight change in colour.

Take out in a plate to cool.

Grind it coarsely for few seconds in a grinder or pestle.

Keep aside in a bowl.

In the same kadhai heat 2 tbsp of ghee and 2 tbsp of oil for frying the sliced onions to light brown.

It will take 7 to 8 minutes to brown the onions.

Once the onions are brown, place the onions to one side and tilt the kadhai to drain out excess oil.

Let the brown onion cool in a plate.
Wash the mutton and leave it in a sieve for 15 minutes to drain out excess water.
Take a bowl and add mutton,beaten curd,ginger and garlic paste,slit green chilli,crushed roasted coriander and cumin seeds,coriander pwd,turmeric pwd,red chilli pwd,salt, sliced onions and 2 tbsp of oil or ghee.(use the oil or ghee of the fried onions)

Mix all and leave it to marinate for an hour at room temperature.

Heat a kadhai and place the marinated mutton on high heat.

Cover and let the mutton come to boil.

Mix and stir the mutton as it starts to boil.

Lower the heat and cover.

Let it cook on simmer over low heat for 40 minutes.

Stir again and put a heated tawa beneath the kadhai.

Let it cook for another  20  minutes covered.
Taste salt and check if the mutton is tender.

If done close gas and let it stay on the tawa for another 10 minutes.

Since this dish has a thick gravy,it goes very well with roti or paratha!

Aloo gosht

                                                                                                  
Ingredients:
Mutton or gosht-500gms,
Medium size potatoes-4-cleaned,peeled and sliced into half,
Medium size onions-3,
Whole spices-big cardamom-2,cloves-4 or 5,cinnamon stick-2 -(2inch each),white cardamom-5,peppercorn-10 or 1tsp and bay leaf-2,
Curd-1/2 cup,
Ginger paste-1 tsp,
Garlic paste-1 tsp,
Coriander pwd-1 and 1/2 tsp,
Cumin pwd-1 tsp,
Red degi chilli pwd-1 tsp,
Turmeric pwd-1/4 tsp,
Garam masala pwd-1/4 tsp,
Mace or javitri pwd- a pinch,
Nutmeg or jaiphal pwd-a pinch,
Salt to taste,
Oil -6 tsp,
Ghee -2 tsp,
Water - 2 and 1/2 cup.

Note:You can increase or decrease the amount of potatoes to your liking.
For a smooth gravy grind the fried onions in a grinder or if deep fried then crush with fingers.


Method:
Do not take large or too small potatoes.
Wash the mutton and keep in a strainer to drain out the excess water.
Once the water is drained out,keep the mutton in a bowl.
Add 1/2 cup beaten curd,coriander pwd,cumin pwd,red chilli pwd and turmeric pwd.

 

                         
Mix and leave to marinate as you fry the potatoes and onions.
Wash and peel potatoes and then slice into half.

              
Slice the onions and keep aside in a bowl.

Heat 6 tsp of oil and lightly fry the potatoes or till light brown from all sides-(4 minutes on high heat).Keep tossing the potatoes to evenly fry them.

                                                  

                   

Take out and keep aside.

                                                                                                                                                

In the same oil fry the onions till they are light brown (i have used very little oil to fry the onions,but you can deep fry them to make it crisper).

Take out and keep aside( you can crush the onions when they are cool or grind them in a grinder to get a smooth gravy-I have just coarsely crushed them with my fingers)

Once the onions are fried and taken out ,there is some oil left in the kadahi.

Add 1 and 1/2 tsp of ghee.

        

As ghee heats up add the whole spices-big caradamom,small cardamom,cloves,peppercorn,cinnamon and bayleaf.

After few seconds,add the ginger garlic paste and then lower the heat.

Stir fry the ginger garlic for a minute or till they are lightly fried.

Add the marinated mutton and raise the heat.

Keep tossing the mutton with the spatula so that the curd does not curdle.

Once the gravy is dry ,lower the heat to medium and fry the mutton pieces for a minute.
Add salt and then stir.

Add 2 cups of water and then raise the heat to high.

Let the gravy come to a boit,then lower the heat and put a lid on.

Let the mutton cook on simmer for half hour.
After half hour the mutton will be 3/4 done.

Add the potatoes,fried onions,garam masala pwd,nutmeg pwd and mace pwd.

Stir for 30 seconds on high heat.

Add 1/2 cup of water and adjust salt.

Let the gravy come to boil again and then lower the heat.

Cover and cook for 20 minutes or till the potatoes are soft.

Pierce with a knife to check the doneness of the potatoes.

Mutton will be fully cooked by the time the potatoes are done.
Once the potatoes are soft close gas.

Enjoy aloo gosht with plain rice or paratha.