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Baramati Platter Pepper-Coast Gosht
🇮🇳 Indian

Baramati Platter Pepper-Coast Gosht

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Baramati cooking — Baramati Platter Pepper-Coast Gosht brings a pepper-coast touch with a classic vindaloo finish. About 64 minutes from fridge to table.

Prep 14 min Cook 50 min Serves 4 Hard

Ingredients

  • Garam Masala1/2 tsp
  • Saltto taste
  • Tomato2, chopped
  • Coriander Powder1 tsp
  • Vegetable Oil2 tbsp
  • Mutton500 g, on the bone

Optional extras

  • Green Chili1-2, slit
  • Lemon1/2

Instructions

  1. 1

    Rinse and prep the main ingredient; pat dry.

  2. 2

    Bloom whole spices in hot oil until aromatic.

  3. 3

    Build the masala base with onion, tomato, and paste.

  4. 4

    Fold in the main ingredient and coat evenly.

  5. 5

    Add liquid (water, stock, or yogurt) and simmer gently.

  6. 6

    Taste; balance heat, salt, and tang.

  7. 7

    Garnish and serve.

Chef's tip

Toast whole spices until fragrant before grinding.

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