Arvi Gosht (Mutton and Taro Root Curry)

Ingredients

• 0.5 kg Arvi (Taro Root) (peeled, salted for 15 mins, and washed)
• 1 kg Mutton (washed with vinegar and salt)
• 1 Onion (sliced)
• 4 Tomatoes (chopped)
• 1 tbsp Ginger garlic paste
• 1 tsp Salt (plus more for washing)
• 1.5 tsp Red chili powder
• 0.5 tsp Turmeric powder (haldi)
• 1 tbsp Coriander powder
• 1 tsp Cumin powder
• 0.75 cup Oil (vegetable or canola)
• 2 tbsp Vinegar (for washing meat)
• Fresh coriander (for garnishing)
• Green chilies (for garnishing)

Steps

1. 1

   Prepare the Arvi (Taro Root): Peel the arvi and place it in a bowl. Add 1 tsp of salt, toss to coat, and let it rest for 15 minutes. This helps remove the sliminess. After 15 minutes, wash thoroughly with tap water, strain, and set aside.

2. 2

   Clean the Mutton: In a large pot, combine the mutton, 2 tbsp vinegar, 1 tsp salt, and enough water to cover. Let it rest for 15 minutes, then wash thoroughly with tap water to ensure the meat is clean.

3. 3

   Start the Curry: In a clean pot, add the washed mutton, sliced onions, chopped tomatoes, ginger garlic paste, red chili powder, turmeric, coriander powder, cumin powder, and 2 cups of water.

4. 4

   Initial Cook: Bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to low. Cook until the meat is approximately 60% done.

5. 5

   Reduce Liquid: Increase the heat to high and cook uncovered, stirring occasionally, until the excess water has evaporated.

6. 6

   Sauté (Bhuna): Add the prepared arvi and 3/4 cup of oil to the pot. Sauté on high flame, stirring constantly, until the oil separates from the masala and any remaining moisture dries up.

7. 7

   Final Simmer: Add 1.5 glasses (approximately 1/2 litre) of water. Cover the pot and cook on low flame until both the mutton and the arvi are completely tender.

8. 8

   Garnish and Serve: Once tender, garnish with fresh coriander and green chilies. Serve hot with roti or rice.

Notes

To prevent the arvi from becoming too slimy (lais), some users suggest frying the arvi in a little oil separately before adding it to the curry. Ensure the meat is 'Eid meat' or high-quality mutton for the best results.

Nutrition per serving

• main
• mutton
• curry
• pakistani
• desi
• dinner
• meat