Kuta Hua Gosht (Pounded Mutton)

Ingredients

• 600 g Mutton (bone-in, cut into pieces)
• 1 tsp Fennel seeds
• 1 Cinnamon stick
• 3 Onions (sliced)
• 2 tbsp Ginger-garlic paste
• Indian spice mix (Masalas) (typically includes turmeric, chili powder, and coriander powder)
• 2 tbsp Oil or Ghee (for cooking)
• Fresh coriander (for garnish)
• 1 cup Water (as needed for pressure cooking)

Steps

1. 1

   In a pressure cooker, combine the mutton pieces with fennel seeds, cinnamon, and enough water to cover.

2. 2

   Pressure cook the mutton until it is extremely tender and falling off the bone (typically 4-6 whistles depending on the cut).

3. 3

   In a separate wide pan or kadhai, heat oil or ghee and sauté sliced onions until golden brown.

4. 4

   Add ginger-garlic paste and the spice masalas to the onions, cooking until the raw smell disappears and the oil separates.

5. 5

   Transfer the cooked mutton and its remaining cooking liquid (yakhni) into the pan with the masala.

6. 6

   Using a heavy spatula or masher, pound and crush the mutton pieces directly in the pan while they simmer.

7. 7

   Continue cooking and stirring until the liquid has reduced and the meat is shredded and coated in the thick, concentrated masala and fat.

8. 8

   Garnish with fresh coriander before serving.

Notes

The author notes that traditional versions use curry leaves, but fennel seeds are used here to complement the mutton. The dish is characterized by its 'pounded' texture which allows the meat to absorb more spice. Nutritional info provided by author: 425 Kcal & 37g Protein per 150g serving.

Nutrition per serving

• mutton curry
• high protein
• Indian
• main course
• pressure cooker
• slow cooked
• mutton bharta
• dhaba style