Masala Gosht Recipe | Pakistani Mutton Curry

How to Make Masala Gosht – Step-by-Step Instructions

1. Sauté the Whole Spices & Onions

1. Heat ghee in a pressure cooker. Add bay leaves, cinnamon stick, black cardamom, green cardamom, cloves, black peppercorns, and sliced onions.
2. Fry until onions turn soft and light golden.

2. Add and Brown the Mutton

1. Add mutton pieces. Cook on high flame for 6 minutes until the color changes and meat is seared.

3. Spice it Up with Ginger, Garlic, and Green Chilli Paste

1. Add ginger garlic paste and green chilli paste.
2. Fry for 4 minutes, stirring continuously.

4. Cook the Masala Base

1. Add cumin seeds, garam masala, Kashmiri chilli powder, turmeric, salt, red chilli powder, roasted coriander and cumin.
2. Add chopped tomatoes. Mix well.
3. Cook on high flame for 4 minutes until tomatoes break down.

5. Pressure Cook Until Tender

1. Add 1½ cups water. Close the pressure cooker lid.
2. Once the pressure builds (weight starts moving), cook for 20–25 minutes on medium heat.

6. Final Touch: Fry, Garnish, and Serve

1. Open the cooker once pressure releases.
2. Cook on high flame until oil (ghee) separates from the gravy.
3. Add coriander leaves, julienned ginger, and sliced green chillies. Mix well.
4. Serving Suggestions for Masala Gosht

Serve hot with:

1. Fresh tandoori roti
2. Soft naan
3. Crispy paratha
4. Or even with steamed basmati rice

Recipe Tips & Storage

1. For extra flavor, let the curry rest 1–2 hours before serving.
2. Store leftovers in the fridge for up to 3 days.
3. Reheat gently on the stove or microwave.

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4. 👉 Ginger Chicken Handi