# Deghi Arvi Gosht

A traditional Deghi Arvi Gosht recipe featuring succulent mutton and tender taro root cooked in a rich, flavorful gravy.

- Servings: 4 servings
- Cuisine: Indian
- Category: Dinner
- Diet: halal
- Language: en

## 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)

## Instructions

1. Heat 100g oil in a pressure cooker. Add sliced onions and fry until browned.
2. Remove the fried onions and set aside to crisp.
3. Add 700g mutton and 2-3 bay leaves to the same oil. Cook on high heat until the color of the meat changes.
4. Add 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.
5. Add 1 cup water, cover with the lid, and cook on high heat for 2 whistles to partially cook the meat.
6. In 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.
7. After opening the pressure cooker, continue cooking the meat until the oil separates and the water evaporates.
8. Prepare the arvi by cutting a partial slit through the middle of each.
9. Add the prepared arvi to the meat, followed by 150g of yogurt. Cook on medium heat to roast the arvi with the meat and spices.
10. Cover the pot and cook until the arvi is tender.
11. Add the previously prepared masala paste to the pot and stir to incorporate.
12. Add 2 cups of water (or as needed) to reach desired gravy consistency. Cover and cook on high heat for 1 final whistle.
13. Garnish with green chilies and fresh cilantro before serving.

## Equipment

- pressure cooker
- slotted spoon
- blender

## 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.

## Source

- Original video: https://www.facebook.com/reel/4016784345284215/
- Creator: Shaista Cooks Food
- Recipe page: https://www.cliprecipe.com/recipe/245cdb21-49e3-4d61-a82f-4a0672206aa8
- Extracted: 2026-10-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt