Tamatar Gosht Recipe with step by step photos and video is a delicious and tasty mutton recipe made with fresh tomatoes. Combining fresh tomatoes with tender meat is the ultimate for making the lamb meat. Serve this with jeera rice, peas pulao, or roti, it will never fail you.
What is Tamatar Gosht?
Tamatar Gosht recipe is nothing but Lamb Meat made with tender tomatoes. The tartness of the tomatoes which are sweetened with slow cooking, resulting in a melt in the mouth lamb dish. Tamatar Gosht recipe is one of the easy mutton curries that can be cooked in a jiffy and doesn’t require too much of preparation. It is a mouth watering option which is quick to make especially when sudden guests arrive.
How does the Tamatar Gosht taste?
The Tamatar Gosht recipe is slightly tangy. This curry which is made with the tomatoes is teamed up with the pieces of mutton. It hardly takes an hour to cook and tastes best when it is served with some plain steamed rice.
Is it difficult to make this dish?
They are simple and hassle-free and leaves some breather while cooking to work on other things. Tamatar Gosht recipe is one of them, that can cook easy, aromatic and is simply irresistible. All we need to do is put everything in the pressure cooker and relax while your delicious dish is cooked.
When it comes to non – veg dishes, I love soaking the whole spices for some time before grinding them. But when short on time, I simply use my coffee grinder. The aroma that engulfs the kitchen is pure bliss.
The Tamatar Gosht recipe is an excellent recipe as it is prepared with tomatoes hence the flavors are very much different from our other regular mutton curries. The smell lingers in the home long after the dish is cooked.
Pro Tips / important things to remember while making the tamatar gosht recipe
Step by step pictorial process of making the tamatar gosht recipe
1. Take all the whole spices cardamom, bay leaf, cumin seeds, shahi jeera, red chili, cinnamon, coriander seeds in a mixie jar or coffee grinder.
2. Grind to make a powder. Set aside this powder. If you intend to store this powder, dry roast them lightly before grinding. Allow to cool and grind to make a powder. Store in air-tight container or upto 2 months.
3. Heat oil or ghee in a pressure cooker and add the green chili and onion. Fry till the onion turns translucent.
4. Add ginger garlic paste at this point and fry till all the raw smell has vanished from the ginger garlic paste.
5. Once the raw smell vanishes from the ginger garlic paste, add the spice powder and fry for a minute. Then add the tomato and salt and fry till tomato turns little soft.
6. Now, throw in the mutton and give it a stir.
7. Add sufficient amount of water and close the lid. Cook until the mutton is done.
8. Allow the steam to escape from the pressure cooker and open the lid. Cook further till the gravy achieves your desired consistency and oil starts floating on top. Serve hot.
Serve hot immediately.
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So let’s get started with the Tamatar gosht recipe, Tomato Mutton Curry
Tamatar Gosht Recipe, Tomato Mutton Curry
Watch the Video
What You Need:
Grind to make a powder with following ingredients
- 1 inch stick cinnamon
- 2 cardamom
- 2 cloves
- 4 whole dry red chili
- 1 bay leaf
- 2 tsp coriander seeds
- 1 tsp shahi jeera
- 1 tsp cumin seeds
For the mutton curry
- 1 kg mutton pieces
- 4 tbsp oil
- 2 green chilli, slit
- 3 medium sized onions, finely sliced
- 3 tbsp ginger garlic paste
- 7 - 8 tomatoes, chopped
- salt to taste
How To Make:
- Heat oil in a pressure cooker and add the green chili and onions. Fry till the onion is golden brown in color.
- Add the ginger garlic paste and mutton pieces. Cook till all the water is dried up from the mutton.
- Add the tomatoes, salt and the ground spice powder. Add a cup of water and cover the lid of the pressure cooker.
- Cook for 2 - 3 whistles or till the mutton is done. Once the steam is released from the pressure cooker, open the lid and cook on low flame till all the masala is coated to the mutton and oil starts floating on top.
- Switch off the flame. Garnish with coriander leaves and serve hot.
Signing off until next time,
This recipe was originally published in October of 2016. Step by step photos and video have been added for better understanding. The recipe has been made printable in December 2018.
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