MUTTON GOBI
A DELICIOUS KASHMIRI MUTTON CURRY WITH CAULIFLOWER.
The delicate mutton makes this traditional goat curry recipe a fragrant, and delicate Indian thali. The cauliflower enriches the gravy, and the florets themselves pick up all the deliciousness of the earthy masala. Add an extra teaspoon of chilli powder if you like it hot! As it is, the mutton gobi recipe is ideal for families.
Find out more about cooking mutton >
RECIPE DETAILS
Serves: 4 as a meal
Prep time: 10 minutes.
Cooking time: 60 minutes (pressure cooker) to 2 hours (in a pot).
Dietary Style: Gluten Free.
INGREDIENTS
TO BROWN THE MEAT
- 1 kg mutton shoulder, cut into 2-inch pieces
- 4 tbsp mustard oil
- 2 tbsp ghee
- 1 bay leaf
- 5 cloves
- a few pinches hing (asafoetida) powder
- 1 cinnamon quill
- 4 or 5 green cardamom pods, husks cracked
- 1 tsp fine white salt
- 2 inch piece fresh ginger, julienned
- 1 cup yogurt (for browning)
- cold water (for browning)
THE PRODUCE
- 1 cauliflower, cut into florets
THE SECOND MASALA
- 1 tsp fine white salt
- 1 tsp red chilli powder
- 2 tsp cumin seed
- 3 tsp coriander powder
- 2 tsp fennel seed
- 1 tsp ginger powder
TO FINISH
- yogurt
- water
METHOD
How to make our mutton gobi recipe.
STEP 1
Heat the oils until very hot in a pressure cooker, or heavy bottomed pot. Add all of the whole spices, hing, fresh ginger and salt for the browning component of the dish. Stir for one minute, then add 4 tablespoons of yogurt and stir until the yogurt splits. Immediately add the mutton. Stir a little to coat in the yogurt, fats and spices, and then let settle so the meat can begin to brown.
Follow the video for the browning action. The meat should be turned and folded intermittently so each side of each piece gains a crust. We add yogurt in three stages, two tablespoons at a time, and waiting until that yogurt has browned off before adding more. If the meat begins to stick and burn, add a little water at the same time as we add the yogurt.
The browning process should take around 35 minutes.
STEP 2
Once browned, add the cauliflower florets and then the rest of the masala—the extra salt and powdered spices. If using a pressure cooker, add another one-third cup of yogurt, and about one cup of water before sealing the pressure cooker and setting to high heat. If using a pot, add one-third cup of yogurt and two-third cups of water before setting to slow cook.
The pressure cooker should be set to high and emit two whistles before being turned down to medium and left to putter for 20 minutes. The pot should be set to medium-low and left to slow cook for around 75 minutes.
STEP 3
If using a pressure cooker, let it depressurise and release on is own. This should take around 20 minutes.
STEP 4
The mutton gobi is ready. Taste again. If you’d like more heat, you can add extra chilli powder at this point. Ditto, salt. Otherwise, serve hot with Basmati rice and simple yellow dal.
LEARN MORE ABOUT
MUTTON
What does mutton taste like?
Young mutton is more delicate, a little sweeter, and pinker than lamb. It cooks faster, and has a softer protein structure. It is less gamey, and also has a milder aroma than lamb.
What is mutton?
Mutton is goat meat, normally young and tender goat meat. In some countries, the word mutton refers to older lambs, or ewes (female sheep). But young goat is what is used in traditional regional Indian recipe.
Where can I buy mutton?
It depends where you live. In India across the regions, mutton is relatively readily available. In Australia, mutton is generally not sold at mainstream supermarkets, and can be difficult to buy at regular butchers. Butchers servicing Asian, African and Middle Eastern communities would be a good starting point.
Can you use lamb instead of mutton?
Yes, in any dish lamb can be used to replace mutton if mutton is unavailable. It is worth noting that the recipe cooking times may have to be lengthened slightly, and that more salt and chilli may be needed to achieve the same end taste with masala.
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