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Monday, August 31, 2009

Ghosht Shahjehani

Serves: 4, Preparation time: 45 minutes (Excludes Marination time)

For Marination -

1 kg mutton (with bones)
1 large onion ( paste)
2 finely chopped green chillies
1 small cup curd
2 tsp raw papaya milk (optional: this makes the mutton very tender)
1/2" inch of ginger (paste)
1tsp of garlic paste
1 lemon juice
1 tsp red chilly powder
salt to taste
3 tsp mustard oil

For gravy -
3 big onions finely chopped
3-4 green chillies
2 medium potatoes
1/2 tsp ginger paste
8-9 garlic cloves (finely chopped)
1 big tomato (chopped or make a paste)
3 tbsp mustard oil

For garam masala*- [2 big cardamom (bari elayichi), 4 small cardamom (choti elayichi), 1inch (dalchini), 6 black peppers (kali mirch), 1 mace (javetri), 2 whole red chillies].
Roast all these on a stove for 1 minute and grind them to a fine powder

3 bay leaves (tej patta)
1 tsp coriander powder
2 tsp haldi powder
1 tsp cumin powder
2 tsp red chilli powder
coriander leaves for garnishing
1 tsp sugar
4 glasses of water
salt to taste

Mutton marination:
The mutton pieces should be curry cut style some pieces from rib and leg bones. After washing meat properly mix all the above marination ingredients well and keep aside for atleast 6-7 hours in refrigerator.


Heat 3 tbsp mustard oil in a pressure cooker, peel potatoes, cut into halves, add little salt and haldi and fry till it is light brown, keep aside. Now add 1 tsp sugar (for nice color) and once the sugar dissolves completely add bay leaves, chopped garlic, onion, add a pinch of salt and fry till the onion is translucent and pink. Add in marinated mutton, fried potatoes, mix well lower the flame and let the mutton cook. Keep stirring in between. When the mutton looks roasted and it leaves oil add the garam masala powder* mentioned above in the ingredients for gravy and mix well so that the mutton soak up the spices. Add coriander powder, cumin powder, haldi, red chilly powder, green chillies and fry for 5 minutes. Now add tomato (chopped or paste) and let it cook on low heat for about 10 minutes. Now add ginger paste and stir fry for 5 minutes. Do stir continuously as the mutton tends to stick to the to the bottom of the pressure cooker. Add salt as per taste, add water and close the lid. Let the first whistle come on high flame, then on low flame let it cook till 4 additional whistles. Garnish with coriander leaves and salad. Serve with plain rice.



  1. wow looks awesome....will be trying it this weekend :)

  2. Wow those dishes makes my mouth waters.

    Thanks for letting us know visitors can leave comments now. We would like feedback as to how you got comments to work again.

  3. looks very tempting..going to try this tomorrow for dinner..thanks for the lovely comment on my blog too.

  4. looks very tempting..going to try this tomorrow for dinner..thanks for the lovely comment on my blog too.

  5. I have tried this Gosht Shahjehani......and served to my repectable guests... all of us njoyed this very dish....log to ungli chatte reh gaye :-) .....
    keep ur rasoi hara bhara...


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