Mutton Gosht Masala Recipe

Huma Qurashi By Huma Qurashi

Mutton Gosht Masala is a popular Indian dish that is known for its rich and vibrant flavors. The dish is made by cooking tender mutton in a spicy, ruby-red gravy that is infused with a variety of aromatic spices. The spices used in the dish include coriander, turmeric, chili powder, Garam masala, bay leaves, cloves, cardamom, and cinnamon. Each spice is carefully measured and added to the dish to create a harmonious blend of flavors that is truly intoxicating.

A Symphony of Spices:

To make Mutton Gosht Masala, bone-in pieces of mutton are browned to perfection and then cooked in a spicy gravy that is made with ginger-garlic paste, yogurt, and freshly chopped tomatoes. The ginger-garlic paste adds a pungent bite to the dish, while the yogurt tenderizes the meat and creates a creamy richness. The freshly chopped tomatoes add a touch of sweetness and acidity to the dish, rounding out the symphony of flavors.

Beyond the Spices:

Mutton Gosht Masala is more than just a meal; it’s a journey through the vibrant tapestry of flavors that defines Indian cuisine. The dish is perfect for those who love spicy food and want to experience the rich and complex flavors of Indian cooking. Give it a try and you won’t be disappointed!

A Canvas of Culinary Traditions:

Mutton Gosht Masala is a dish that is not limited to a single recipe. It is a canvas upon which regional culinary traditions paint their stories. In the north, it might be infused with the smoky kiss of charcoal grilling. In the south, coconut milk might lend its creamy sweetness. Each variation whispers tales of local preferences and cooking methods, adding to the dish’s rich tapestry.

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The Ritual of Preparation:

The ritual of preparation is more than just following a recipe; it’s a dance between heat and patience. The slow simmering allows the spices to bloom, their essences melding with the mutton juices to create a complex and nuanced gravy. The gentle stirring, the watchful eye, the anticipation of that first perfect bite – each step is infused with the love and care that elevates this dish from mere sustenance to a culinary experience.

Beyond the Plate:

Mutton Gosht Masala is not meant to be savored alone. It’s a dish that thrives on companionship, on the clinking of spoons around a shared table, on the laughter and stories that swirl around its fragrant steam. It’s a dish that brings families and friends together, forging bonds over shared flavors and experiences.

A Recipe for Adventure:

If you’re looking for an adventure, for a journey into the heart of Indian cuisine, look no further than Mutton Gosht Masala. Gather your ingredients, light your stove, and prepare to be swept away by a whirlwind of flavors. With each bite, you’ll discover a new nuance, a new story whispered by the spices. Let Mutton Gosht Masala be your passport to a world of culinary wonder, where tradition meets innovation, and every meal is a celebration.


  • 1 kg mutton, cut into bite-sized pieces
  • 1/2 cup yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon red chili powder (adjust to your spice preference)
  • 1 tablespoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 1/4 teaspoon cumin powder
  • 2 bay leaves
  • 4 cloves
  • 2 green cardamoms
  • 1 black cardamom
  • 1 cinnamon stick
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 tomatoes, chopped
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
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  • Wash the mutton pieces thoroughly and pat them dry with a paper towel. In a bowl, marinate the mutton with yogurt, ginger-garlic paste, red chili powder, coriander powder, turmeric powder, garam masala powder, and cumin powder for at least 30 minutes, or preferably overnight.

  • Heat oil in a large pot or Dutch oven over medium heat. Add the bay leaves, cloves, green cardamoms, black cardamom, and cinnamon stick. Saute for a few seconds until fragrant.

  • Add the chopped onion and saute until golden brown. Then, add the chopped tomatoes and cook until they soften and become mushy.

  • Add the marinated mutton pieces and cook, stirring occasionally, until the meat is browned on all sides.

  • Pour in enough water to cover the mutton pieces. Bring to a boil, then reduce heat to low and simmer for about 1-1.5 hours, or until the mutton is tender and cooked through.

  • Season with salt to taste. Garnish with chopped cilantro and serve hot with rice, naan, or roti.


  • For a richer flavor, you can use bone-in mutton pieces.
  • If you prefer a thicker gravy, you can add a teaspoon of cornstarch mixed with a little water towards the end of cooking.
  • You can adjust the amount of chili powder to your desired level of spiciness.
  • Serve Mutton Gosht Masala with a side of raita or chopped onions for a refreshing contrast.
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Hi! I'm Huma Qurashi, an international educator and food writer, excited about bringing you traditional Pakistani recipes from across the country.
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