Balti Gosht Recipe, Pakistani Balti Mutton recipe is a delicious mutton preparation that is served in a wok that is called as balti.
Balti Gosht recipe refers to the kind of dish that it is served in. Traditionally balti would refer to the cast iron dish. But as these days steel has become much more common, hence it is served in the stainless steel dishes.
As I do not own a traditional balti, I have made do with whatever dish I had at home. But if you are one who have been using the pre packed ready-made meals for your balti gosht recipe, then you will surely love this dish. And will have absolutely no complain what-so-ever that I haven’t presented it in a traditional balti.
Made with exotic spices, this flavorsome balti gosht recipe, pakistani will surely become an all time favorite to whoever tastes it. You will be amazed when you see how easy it is to make this tasty dish.
It is mix in between Karahi Gosht recipe and the Khara Masala Gosht Recipe. This Balti Gosht recipe, pakistani would fall somewhere in between the two dishes. A perfect combination from the two very popular recipes.
We would first make the mutton tender before adding in the other ingredients. Remember to use some pieces of mutton. Preferably choosing the boneless mutton pieces would be better for making this Balti Gosht Recipe, Pakistani.
As we do not use pressure cooker for this dish, so keeping the mutton pieces small makes sense.
This Balti Gosht Recipe, Pakistani is pretty popular during Eid. It is a perfect dish to your Eid table spread. Served with Nan or Roti, this will be a hit among your guests.
You can adjust the amount of spice in it by adding or reducing the red chilli. But it does taste good when it is made slightly spicy. But if you cannot tolerate the spice, then feel free so reduce the amount of red chilli powder.
So let’s get started with the Balti Gosht Recipe, Pakistani Balti Mutton Recipe
Balti Gosht Recipe, Pakistani Balti Mutton Recipe
What You Need:
- 500 gms mutton, cut into small pieces (preferably boneless)
- 4 tbsp oil
- 2 onions, finely sliced
- 2 tbsp ginger garlic paste
- 2 tsp red chili powder
- 1 tsp coriander powder
- salt to taste
- 2 -3 cardamom
- 2 -3 cloves
- 1 inch cinnamon stick
- 1/2 tsp cumin seeds
- 1 bay leaf
- 3 tbsp yogurt
- 2 to matoes, made into puree
- 2 green chili, cut
- 4 tbsp coriander leaves / cilantro
- 1/2 tsp garam masala powder
- juice of 1 lemon
How To Make:
- Heat oil in a pan and fry onion till golden brown.
- Add the ginger garlic paste and fry till the raw smell has vanished from it. (about 2-3 minutes)
- Add the mutton pieces and fry really well till all the water has evaporated and the mutton has browned a little.
- Next throw in the red chili powder coriander powder, salt, cardamom, cloves, cinnamon, cumin seeds, bay leaf and cup of water.
- Cook on low heat till the mutton is soft and tender. (Alternatively cook in pressure cooker for 2 - 3 whistles).
- Once the mutton is done, add the yogurt, tomato puree and cook till the masala is fully cooked.
- Add the green chili, coriander leaves and garam masala powder. Stir well. And cook on low heat till the oil starts floating on top.
- Add lemon juice, mix and remove from heat.
- Serve hot with roti or rice.
Signing off until next time,
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