Recipe for Gosht Durbari
What is unique about Gosht Durbari?
An intensely flavourful and rich dark mutton curry, Gosht Durbari finds its origin from the Mughalai secret recipes
Made from slowly cooking meat cooked along with fried onions, yogurt, and spices, this recipe will definitely leave you craving for more.
Ingredients for Gosht Durbari
Meat with bone – 1 kg, diced into 2” pieces
Onions – 1 large-sized, finely sliced
Clarified butter – 3 tablespoons
Tomato purée – 1 tablespoon
Vinegar- 3 tablespoons
Ginger – 1” piece , julienned
Garlic – 3-4 pods, peeled and coarsely chopped
Green chilies – 2 fresh, slit lengthwise
Coriander leaves – 8-10 twigs, finely chopped
Ingredients for the marinade
Cloves – 2
Brown Cardamom – 2
Cinnamon – 2” piece
Poppy seeds – 2 tablespoons
Sesame seeds ( Tilly) – 1 tablespoon
Mustard seeds (Rai ) – 1 tablespoon
Bay leaves – 1 large
Whole peppercorns – 10
Dried red chilies – 2-4
Method to cook Gosht Durbari
Trim off the excess fat from the meat and rub the marinade well into the pieces
Leave the meat to marinate for 4-6 hours or overnight in the refrigerator
Melt the ghee or clarified butter over medium flame in a large wok or pan
Add the onions and chopped ginger and fry until the onion turns soft and translucent
Add the crushed garlic and fry well for a further 2-3 minutes stirring frequently
Now add the marinated meat mixture and cook until it turns brown on both sides
Add about half a cup of water and leave the gravy to cook on low flame for 25-30 minutes by covering the pan with a lid
As the meat starts to become tender, uncover the lid and add the tomato purée, chopped green chilies, and coriander
Mix in the added ingredients and leave the gravy to cook for a further 5-10 minutes, stirring continuously and then switch off the flame
Serve this sumptuous meat recipe with hot naans or Indian flatbread – roti!