Nawabi Gosht

Nawabi Gosht

Recently we were gifted a dinner set by an acquaintance with a note "its for your passion of cooking". Suprised that we were, I thought of a fitting inaugural luncheon that the dinner set deserved :-) and more so the folks who gifted it.So, we invited them once again and cooked my own version of  Nawabi Gosht and served it with Parantha. There is a nip in the air now and the marriage season, year end festivities are all the more nearer and this dinner has set the tone for the remaining of the year for us. I used Rishta(brown onions), tomato paste (not sure whether the Nawab's were really fond of tomatoes though) and a healthy dose of Vegetable Oil and Ghee.The mutton pieces,at the end of cooking were succulent and tender and it melted in their mouth.I consciously chose to avoid Yoghurt for this.
And since this is my take on the Nawabi Gosht, so, there goes a couple of sliced potatoes!Bengalis, I maintain, always love it.

Serves: 2

Preparation Time: 30 mins
Cooking Time: 1.5 hours

Ingredients:

• Mutton: 400 gms
• Brown Onion Paste: Paste made from 200 gms of fried onions.
• Ginger:A 2 inch ginger.Crushed.
• Garlic: 1 whole garlic.Crushed.
• Tomato: 200 gms.Made into a fine paste.
• Potato: 4 big slices.
• Vegetable Oil:6 tbsp
• Melted Ghee: 4 tbsp.To be added at the end.

Powdered Spices:

• Turmeric Powder: 2 tbsp
• Coriander Powder: 2.5 tbsp
• Kashmiri Dry Red Chilli Powder: 2 tbsp

Whole Spices:

• Bay leaf: 2
• Green Cardamon: 4
• Black Cardamon: 3
• White Pepper: 12-14.Crushed.
• Black Pepper:12-14.Crushed.
• Shahi Jeera: 3 tsp.Crushed.

Procedure:

• With the oven set at medium: Heat 6 tbsp of vegetable oil in a kadai.
• Once the oil is nice and hot, add the whole spices and the ginger and garlic.
• After one minute,add the mutton pieces.
• Almost immediately,add the tomato paste and the powdered spices.
• Increase the heat to high and add the sliced potatoes too.
• Stir the mixture briskly for around 20-25 mins.
• Reduce the heat to medium - add the fried brown onion paste and salt as per taste.
• Stir and mix thoroughly for another 15 mins.
• The colour of the mixture should be dark reddish brown at this point.
• Transfer all the contents to a pressure cooker and let the mutton cook for a further 30 mins under pressure so that it becomes soft and buttery.
• Drizzle some melted ghee over the mutton once completed.

Serve with ghee smeared paranthas.