Balti Gosht (Pakistani Style Mutton Curry)

          This is a Pakistani style mutton curry called Balti Gosht. Traditionally onion and turmeric powder are not used. But in this version of mine, I added some onion but omitted turmeric powder. Balti Gosht is very popular in North India, Pakistan and UK. This yummy dish can be enjoyed with plain biryani, pulao, kulcha, naan or tandoori roti. So check the step by step pictorial recipe to prepare it. 

           It is unsure how the name originated. According to some sources, it is derived from the fact that it was cooked / served in an iron wok resembling a balti (bucket). 

          Few are of the opinion that it has its origin from a place in Pakistan called Baltistan. Whatever be the reason, this yummy mutton curry is a must try recipe.

• 500 gms. mutton with bones
• 3 tbsp. oil
• 1 tbsp. ghee
• 2 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tsp. garam masala powder
• 1 tomato, chopped
• salt to taste
• 1/2 cup yoghurt
• 2-3 green chilies
• 1 tsp. ginger julienne
• 1 tsp. coriander leaves

           Heat 2 tbsp. oil in a pan and sauté the onion till light brown in colour. Drain and keep aside. Heat remaining oil and ghee. Sauté the mutton for 4-5 minutes or till they are well browned.

          Add all the dry spices (except salt) mixed with some water. Mix well and stir fry till the oil separates.

          Now add the tomatoes and salt. Sauté for 2 minutes. Add 1/2 cup water and the fried onion. Pressure cook for 15-20 minutes on a low flame after the first whistle. 

          Transfer the cooked mutton back to the pan. Add the yoghurt and green chilies. Simmer till the gravy reduces to the desired consistency and the oil separates.

          Switch off the flame and transfer to a serving dish. Garnish with ginger julienne and coriander leaves. Serve with plain biryani, pulao, naan, kulcha or tandoori roti. 

                        Heat 2 tbsp. oil & sauté onion till light brown. Drain & keep aside. 

                     Heat remaining oil & ghee. Sauté mutton for 4-5 min. or till well browned.

                     Add all dry spices (except salt) mixed with some water. Mix well & saute
                     till oil separates.

                       Now add the tomatoes and salt. Sauté for 2 minutes. 

                        Add 1/2 cup water & fried onion. Pressure cook for 15-20 min. on low
                        flame after the first whistle. 

                        Transfer cooked mutton back to the pan. Add yoghurt & green chilies.
                        Simmer till gravy reduces to the desired consistency and oil separates.

                    Garnish with ginger julienne & coriander leaves. Serve with plain biryani, 
                     pulao, naan, kulcha or tandoori roti.