Deghi Arvi Gosht
Serves 4
Directions
- 1Heat 100g oil in a pressure cooker. Add sliced onions and fry until browned.
- 2Remove the fried onions and set aside to crisp.
- 3Add 700g mutton and 2-3 bay leaves to the same oil. Cook on high heat until the color of the meat changes.
- 4Add onion paste, 2.5 tbsp ginger-garlic paste, 1 tbsp deghi red chili powder, 1 tbsp red chili powder, 2 tbsp coriander powder, 1/2 tbsp turmeric powder, and 1 tbsp salt. Mix well and cook on medium-high heat for 7-8 minutes.
- 5Add 1 cup water, cover with the lid, and cook on high heat for 2 whistles to partially cook the meat.
- 6In a blender jar, combine the reserved fried onions with 1 tbsp cumin seeds, 6-7 cloves, 1 tsp black peppercorns, 4-5 green cardamoms, 1 black cardamom, 1/2 mace flower, and 2-3 small pieces of cinnamon stick. Blend to make a masala paste.
- 7After opening the pressure cooker, continue cooking the meat until the oil separates and the water evaporates.
- 8Prepare the arvi by cutting a partial slit through the middle of each.
- 9Add the prepared arvi to the meat, followed by 150g of yogurt. Cook on medium heat to roast the arvi with the meat and spices.
- 10Cover the pot and cook until the arvi is tender.
- 11Add the previously prepared masala paste to the pot and stir to incorporate.
- 12Add 2 cups of water (or as needed) to reach desired gravy consistency. Cover and cook on high heat for 1 final whistle.
- 13Garnish with green chilies and fresh cilantro before serving.
Ingredients
- 100 g oil
- 2 whole onion
- 700 g mutton
- 2-3 whole bay leaf
- 1 whole onion paste
- 2.5 tbsp ginger-garlic paste
- 1 tbsp deghi red chili powder
- 1 tbsp red chili powder
- 2 tbsp coriander powder
- 1/2 tbsp turmeric powder
- 1 tbsp salt
- 500 g arvi
- 150 g yogurt
- 1 tbsp cumin seeds
- 6-7 whole clove
- 1 tsp black peppercorn
- 4-5 whole green cardamom
- 1 whole black cardamom
- 1/2 flower mace
- 2-3 small piece cinnamon stick
- green chili (optional)
- cilantro (optional)
Equipment
pressure cookerslotted spoonblender
Tips
- If the spices start to stick to the bottom, add a small amount of water.
- If your yogurt is not tangy enough, add 1/2 lemon juice.
- For the masala paste, add a small amount of water if it does not blend well.
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