Skip to content
Back to your kitchen
Mandya Slow-Simmered Gosht
🇮🇳 Indian

Mandya Slow-Simmered Gosht

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Mandya cooking — Mandya Slow-Simmered Gosht brings a slow-simmered touch with a classic kootu finish. About 72 minutes from fridge to table.

Prep 22 min Cook 50 min Serves 6 Hard

Ingredients

  • Onion1, finely chopped
  • Turmeric Powder1/2 tsp
  • Vegetable Oil2 tbsp
  • Mutton500 g, on the bone
  • Red Chili Powder1 tsp

Optional extras

  • Green Chili1-2, slit
  • Ghee1 tbsp
  • Fresh Cilantro2 tbsp, chopped

Instructions

  1. 1

    Soak or rinse dals/grains if the dish uses them.

  2. 2

    Pressure-cook or simmer the base until soft.

  3. 3

    Prepare a tempering of ghee, cumin, garlic, and chili.

  4. 4

    Pour tempering over the cooked base.

  5. 5

    Simmer briefly to marry flavours.

  6. 6

    Mash lightly if desired; garnish with cilantro.

  7. 7

    Serve with rice or roti.

Chef's tip

A splash of water loosens a tight masala without dulling flavour.

Cook it with your pantry → Share this page: /dish/39307