Reshmi Dum Gosht
(2.5)
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A rich and creamy Pakistani mutton curry enhanced with Olper's Cream, aromatic spices, and slow-cooked to tender perfection.
01:00:00 total
Serves 6
medium
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Ingredients
- Coriander seeds - 1 tablespoon (whole)
- Cinnamon stick - 1 (whole)
- Dried coconut slices - 5-6 slices
- Cumin seeds - 1/2 tablespoon (whole)
- Cashew nuts - 10-12 (soaked for 10 minutes)
- Black peppercorns - 1 teaspoon
- Stone flower (Pathar ke phool) - 1 piece (whole)
- Green cardamom - 3-4 pods (whole)
- Mace (Javitri) - 1 (whole)
- Carom seeds (Ajwain) - 1 teaspoon
- Cloves - 3-4 (whole)
- Green chilies - 6-7 (fresh)
- Fresh coriander - watch the video to see (handful for grinding + chopped for garnish)
- Mint leaves - 2 tablespoons
- Water - 1/4 cup or as required (for grinding paste and as required during cooking)
- Yogurt - 1/2 cup (whisked)
- Ginger garlic paste - 1 tablespoon
- Raw papaya paste - 1 tablespoon
- Onion - 3/4 cup (fried and crushed)
- Himalayan pink salt - 1 1/2 teaspoons (or to taste)
- Turmeric powder - 1/2 teaspoon
- Olper’s Cream - 1/2 cup
- Kashmiri red chili powder - 1 tablespoon
- Lemon juice - 1 tablespoon (fresh)
- Mutton mix boti - 750 grams (cut pieces)
- Ghee (clarified butter) - 2 tablespoons
- Cooking oil - 1/4 cup
- Fresh coriander - watch the video to see (chopped for garnish)
Instructions
- Prepare spice paste: In a grinder, add coriander seeds, cinnamon stick, dried coconut slices, cumin seeds, soaked cashew nuts, black peppercorns, stone flower, green cardamom, mace, carom seeds, cloves, green chilies, fresh coriander, mint leaves, and water. Grind well to form a smooth paste.
- Make marinade: In a bowl, combine the ground spice paste with whisked yogurt, ginger garlic paste, raw papaya paste, fried and crushed onion, Himalayan pink salt, turmeric powder, Olper’s Cream, Kashmiri red chili powder, and lemon juice. Mix thoroughly.
- Marinate mutton: Add the mutton pieces, ghee, and cooking oil to the marinade. Mix well to coat the meat evenly. Cover and marinate for 1 to 2 hours.
- Initial cooking: Transfer the marinated mutton to a cooking pot. Cook on high flame until oil separates from the mixture, about 4 to 5 minutes.
- Slow cook on low heat: Place a heat diffuser or flat griddle (tawa) under the pot to distribute heat evenly. Cover and cook on low flame for 45 to 50 minutes until the meat is tender. Check occasionally and add water if needed.
- Final cooking: After the meat is tender, cook on high flame again until oil separates from the gravy.
- Garnish and serve: Add freshly chopped coriander. Garnish with additional fresh coriander and serve hot.
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