Summer is here! It’s time to put a twist on our everyday curries and gravy. At the peak of mango season, let us bring together our favorites, MANGOES and MUTTON. Kairi ma Gosht is my own take on Kairi do pyaaza a Parsi/Hyderabadi dish. Kairi ma Gosht is a recipe which combines the fresh and seasonal flavor and the tender lamb meat or mutton. While the mango adds a zing to the curry, the enzymes present in the Kairi help in the tenderizing the meat to perfection. It’s the perfect parallel of flavors, sweet, tangy and spicy.
| Prep time: 10-15 mins | Cook time: 1 hour | Total time: 1 hour 15 mins |
COURSE: LUNCH/DINNER
CUISINE: PARSI/INDIAN
SERVINGS: SERVES 3-5
INGREDIENTS~
- 500gm MUTTON
- 3 RAW MANGO
- 1 RIPE MANGO
- 1/2 cup CHOPPED ONION
- 1 tsp RED CHILLI POWDER
- 1 tsp TURMERIC POWDER
- 1 tsp CORIANDER POWDER
- 3-4 GREEN CHILLIES
- 1 tbsp GINGER GARLIC PASTE
- 1 black CARDAMOM
- 3 CLOVES
- 1 CINNAMON STICK
PREPARATIONS~
INSTRUCTIONS
- In a kadhai heat 2 tbsps of vegetable oil.
- Add crushed cardamom, cloves and cinnamon
- Start by adding in the chopped onions and sauté until soft.
- Add the spices, red chili, turmeric, coriander powder and salt to taste.
- Saute until the spices are mixed for 5-6 mins,
- Next, add the mutton pieces, and mix till the pieces are coated in the spices.
- Add 1/2 cup of water, cover with lid and cook for 20-25 mins or until halfway cooked.
- Transfer the contents to a pressure cooker,
- Now, add the raw mango(kairi) pieces and the ripe mango pieces.
- Pressure cook the mutton and mangoes for 2-3 whistles or till the meat falls off the bones.
- Garnish with coriander leaves and green chilli.
SERVE HOT WITH RICE OR ROTI.
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RAW MANGO MUTTON CURRY
Kairi ma Gosht is a recipe which combines the fresh and seasonal flavour and the tender lamb meat or mutton. While the mango adds a zing to the curry, the enzymes present in the kairi help in the tenderizing the meat to perfection.
It’s the perfect parallel of flavours , sweet,tangy and spicy .
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Ingredients
INGREDIENTS~
- 500 gm MUTTON
- 3 RAW MANGO
- 1 RIPE MANGO
- 1/2 cup CHOPPED ONION
- 1 tsp RED CHILLI POWDER
- 1 tsp TURMERIC POWDER
- 1 tsp CORIANDER POWDER
- 3-4 GREEN CHILLIES
- 1 tbsp GINGER GARLIC PASTE
- 2 tbsp VEGETABLE OIL
Instructions
INSTRUCTIONS
-
In a kadhai heat 2 tbsp of vegetable oil.
-
Start by adding in the chopped onions and saute until soft.
-
Add the spices, red chilli, turmeric, coriander powder and salt to taste.
-
Saute until the spices are mixed for 5-6 mins,
-
Next, add the mutton pieces, and mix till the pieces are coated in the spices.
-
Add 1/2 cup of water, cover with lid and cook for 20-25 mins or until halfway cooked.
-
Transfer the contents to a pressure cooker,
-
Now, add the raw mango(kairi) pieces and the ripe mango pieces.
-
Pressure cook the mutton and mangoes for 2-3 whistles or till the meat falls off the bones.
-
Garnish with coriander leaves and green chilli.
Recipe Notes
ENJOY KAIRI MA GOSHT THAT SERVES AN EXPLOSION OF FLAVOURS
SERVE HOT WITH RICE OR ROTI.
