Afghani Mutton Gravy is a creamy and delightful Afghani Recipe. The combination of spices used in Afghani Mutton Gravy along with Yoghurt and Cream, makes it a surprising delicacy for mutton lovers.

Recipe:

Ingredients:

  • Mutton (Goat Meat) – One and half kg.
  • Ghee (Clarified Butter – 5 tbs.
  • Kaali Miri (Black Pepper) powder – 1 tsp.
  • Kasuri Methi (Dried Fenugreek Leaves) powder – 1 tsp.
  • Chaat Masala powder – 2 tsp.
  • Jeera (Cumin) powder – Two and half tsp.
  • Chakri Phool (Star Anise) – 3 pieces.
  • Dal Chini (Cinnamon Stick) – 2 inch.
  • Garam Masala powder – 3 tsp.
  • Malai (Fresh Cream) – Half cup.
  • Kaju (Cashew) paste – Half cup.
  • Dahi (Yoghurt) – 750 Gms. Whisked.
  • Lawang (Cloves) – 20 pieces.
  • Kaali Miri (Black Peppercorn) – 20 pieces.
  • Dagad Phool (Stone Flower) – 1 piece.
  • Tej Patta (Bay Leaves) – 4 small size.
  • Javitri (Mace) – One piece.
  • Choti Elaichi (Green Cardamom) – 8 pieces.
  • Badi Elaichi (Black Cardamom) – 2 pieces.
  • Soaf (Fennel Seeds) – 1 tsp.
  • Jeera (Cumin) seeds – 1 tsp.
  • Salt to taste.
  • Adrak (Ginger) / Lassun (Garlic) paste – 2 tsp. In equal quantity.
  • Whole Adrak (Ginger) – 2-inch size. Roughly chopped.
  • Lassun (Garlic) – 20 pieces.
  • Safed Pyaz (White Onions) – 8 medium size. Cut into cubes.
  • Pudhina (Mint Leaves) – Half cup with stem.
  • Dhaniya Patta (Coriander Leaves) – One bunch along with stem.  Washed under running water.
  • Hari Mirchi (Green Chili) – 7 medium size.
  • Cooking Oil – 2 tbs.
  • Charcoal (for smoking the dish) – One small piece.

Method:

  • Take a Pressure Cooker, add Mutton pieces in it, and heat it up.  Add half tsp of salt, ginger and garlic paste, 2 tej patta, 1 chakri phool, 10 kaali miri, one-inch dal chini, 8 lawang, 4 choti elaichi, 1 badi elaichi and sufficient amount of water.  Mix it properly.  Ensure all Mutton pieces are immersed in water.
  • Cook this Mutton up to 2 to 3 cooker whistle.  Do not cook the Mutton completely.  It has to cook only 40 to 50 per cent.
  • Turn off the flame after 3 cooker whistle.  Leave it to cool down.
  • Open the cooker lid and remove only the Mutton pieces.  Strain the Mutton stock and keep it aside, to be used in gravy preparation.
  • Let the half-cooked Mutton pieces cool down completely.
  • Take mixer grinder.  Add dhaniya leaves, pudhina leaves, hari mirchi, chopped adrak, lassun, chopped white onions, 2 tbs of cooking oil, one tsp of salt in the grinder jar and make a thick paste of it.  Add very little water if required.
  • Take a large mixing bowl.  Add whisked dahi in it.
  • Add blended green marinate paste in to the dahi and mix it properly.
  • Add 1 tsp kaali miri powder, 2 ½ tsp jeera powder, 4 ½ tsp dhaniya powder, 2 tsp garam masala powder, 1 tsp kasuri methi powder, 2 tsp of chaat masala powder, in to the marinade.  Mix it properly.
  • Add the par-boiled Mutton in to the green marinade paste.  Mix it properly so that the marinade coats the Mutton nicely.
  • Marinate this Mutton for at least 8 hours or overnight.
  • After 8 hours, remove only the Mutton pieces from the marinade.  Clean excess marinade coated on the Mutton.
  • Take a flat pan, add 2 tbs of ghee and allow it to melt. 
  • Once ghee is hot, carefully add Mutton pieces and pan-sear it on high flame until it becomes brown from both the sides.  Remove this pan-seared Mutton in a plate.  Use the remaining ghee later for cooking.
  • Take a large Kadai and heat it up.  Add used ghee remaining from pan searing, add 2 more tbs of ghee and heat it up.
  • Add 2 tej patta, 4 choti elaichi, 1 badi elaichi, 10 kaali miri, 1 tsp of jeera seeds, dagad phool, 1 tsp of soaf, 2 chakri phool, 1 inch dal chini, javitri, 8 lawang and allow it to crackle.
  • Add the marinade paste in to the hot kadai and mix it well.  Cook/Fry this paste on high flame until it reduces and the moisture has evaporated.  Stir it continuously.  Keep covering the kadai with a lid, as it will splatter while frying.
  • Add pan seared Mutton pieces in to the kadai and mix it well.
  • Add Mutton stock and mix it well.  Cook it on high flame initially and once it is hot, reduce the flame low to medium and cook the Mutton until it becomes tender.
  • Add salt taste (remember salt was added earlier also), kaju paste, fresh cream and 1 tsp garam masala powder in it.  Mix it well.  Cover it with a lid and cook it for another five minutes on low flame.
  • Turn off the flame. 
  • Take the charcoal piece and place it on fire.  Let it become red hot.
  • Open the Kadai lit, place a small utensil in the middle.  Carefully lift the hot charcoal and place it on this small utensil.  Add 6 lawang and 1 tsp of ghee on the hot charcoal.  Cover the kadai with a tight lid and let the Mutton smoke for 10 minutes.
  • Carefully remove the hot charcoal plate.
  • Mix the Afghan Gosht properly.
  • Afghan Gosht is ready to be served along with roti, naan, paratha, chappati or jeera rice.
  • Happy Eating.