Darbari Gosht

Darbari Gosht – a mutton recipe you would not like to miss. #HappyCookingToYou

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  • Kaju (Cashew nuts) 12
  • Sabut kali mirch (Black pepper corns) ½ tsp
  • Darchini (Cinnamon stick) 1
  • Laung (Cloves) 3
  • Badi elaichi (Black cardamom) seeds 1
  • Rai dana (Mustard seeds) ½ tsp
  • Kashmiri lal mirch (Kashmiri red chilies) 2
  • Til (Sesame seeds) 1 & ½ tbs
  • Kashkhash (Poppy seeds) 1 tsp
  • Tez paat (Bay leaves) 2
  • Pani (Water) ¼ Cup or as required
  • Oil ¼ Cup
  • Pyaz (Onion) sliced 1 medium
  • Mutton mix boti ½ kg
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Tamatar (Tomatoes) blanched & grinded 2 medium
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Haldee powder (Turmeric powder) ¼ tsp
  • Namak (Salt) 1 tsp or to taste
  • Pani (Water) 1 & ½ Cups or as required
  • Pani (Water) ¼ Cup or as required
  • Hara dhania (Fresh coriander) chopped


In frying pan,add cashew nuts,black pepper corns,cinnamon stick,cloves,black cardamom seeds and mix well.

Add mustard seeds,kashmiri red chilies (cut with kitchen scissor),sesame seeds,poppy seeds,bay leaves and roast until fragrant.

Let them cool down.

In spice mixer,add roasted spices and grind well.

Add water and grind until a thick paste is formed & set aside.

In pot,add oil,onion and fry until golden brown.

Add mutton and mix well until changes color.

Add ginger garlic paste and mix well for 2-3 minutes.

Add tomatoes grinded and mix well.

Add red chili powder,turmeric powder and salt,mix well and cook for 5 minutes.

Ad water,mix well and bring it to boil,cover and cook on low flame until meat is tender.

Add ground spices+cashew paste and mix well.

Add water,mix well and bring it to boil,cover and cook on low flame for 8-10 minutes.

Add fresh coriander and serve.

Recipe By: Seema Hanif

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