Tawa Mutton | Tawa Gosht | Pan Fried Mutton
In this kind of mutton preparation, mutton is pre-boiled and then added to a pan-fried spicy gravy. This dish is ideal to be served with hot rotis or can be combined with some Dal-chawal.
Servings 4
Ingredients
- 500 grams mutton with bone or boneless
- 3 tomatoes chopped or 2 tomatoes + 1 tbsp tomato puree
- 4 green chilies chopped
- 1 medium onion roughly chopped
- 1 inch cinnamon stick & 3 cardamom pods
- 1 tablespoon ginger & garlic paste
- ½ cup yogurt
- 1 tablespoon chopped garlic
- 1 tablespoon chopped ginger
- 1 teaspoon roasted cumin powder
- ¼ teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- ¼ cup fresh cream optional
- 2 tablespoon lemon juice
- 1 tablespoon ginger julienned for garnishing
- ½ cup chopped coriander leaves
- 1 teaspoon salt
- 2 tablespoon oil
Instructions
- In a pressure cooker heat ghee and fry mutton pieces for 2 minutes. Then add ginger & garlic paste, cinnamon, cardamom, onion, and salt. Pressure cook the mutton for 15 minutes or till it is fully cooked and set aside.
- Heat 3 tablespoon oil or ghee in a deep pan or tawa. Add chopped ginger, garlic, green chili and fry for few seconds.
- Now add tomatoes and fry till soft. Add red chili powder, turmeric, cumin powder, coriander powder, and yogurt. Cook while stirring constantly so as to avoid the spices from sticking. In case if it burns or sticks to the pan add a little bit of the mutton stock. Fry till the raw smell of spices turn aromatic and oil starts separating.
- Add cooked mutton pieces and 1 cup of mutton stock or as needed. Stir well and place the lid and cook for 5 minutes or till all the liquid evaporates. If needed add salt ( salt is already added in the stock).
- Finally, add lemon juice, garam masala powder, fresh cream, and chopped coriander leaves.
- Garnish with ginger juliennes.
Video
Notes
Fresh cream is optional. I add cream if I am preparing this as a party dish.
Keep tasting while you cook, so that you can adjust the seasoning at the right time.
Take extra care and avoid burning the spices because here spices are cooked without any liquid.
Keep tasting while you cook, so that you can adjust the seasoning at the right time.
Take extra care and avoid burning the spices because here spices are cooked without any liquid.