Degh ka Gosht

Degh Ka Gosht


Mutton (goat/lamb meat) 1 kg
Sliced Onion 500 gms
Salt 50 gms
Red Chilly Powder 50 gms
Ghee 500 gms
Green Cardamom 20 gms
Big Cardamom 20 gms
Tej Patta (bay leaf) few leaves
Curd 250 gms
Garam Masala 50 gms
Green Coriander 50 gms

  1. In a degh (deep copper pitcher-like wide mouth vessel), heat ghee, add green cardamom, black cardamom and tej patta.
  2. Add onions and fry till golden brown.
  3. Now add meat, salt, red chilly powder and curd. Keep stirring all ingredients gently for a while till a consistent colour is reached.
  4. Now add water so that all the ingredients are submerged, stir well and cook till meat gets tender.
  5. Add garam masala, stir again and cover the vessel for another 10 min so that the meat absorbs the aroma of spices and spices loose their strong flavours.
  6. Garnish with fresh coriander and serve hot with Khamiri Roti or Naan.