Gosht ki Chutney

Ingredients

• 1 kg mutton (gosht), boneless

• 1/2 cup thick paste tomato

• 4 tbsp roasted sesame paste

• 1 tbsp roasted cumin powder

• 1/2 tbsp roasted coriander powder

• 1 tsp red chilli powder

• 2 tbsp garlic paste

• 1 tsp salt

• 150 g tamarind pulp

• 1 cup refined oil

Seasoning

• 1/2 tsp cumin seeds

• 1/2 tsp mustard seeds

• 1/2 tsp onion seeds

• 1/2 tsp fenugreek seeds   

• 14 cloves

• 7 garlic cloves

• 6 red chillies

• 12 curry leaves, with stems 

Method

Pressure-cook mutton with 1/2 tsp garlic paste, 1/2 tsp salt, 2 curry leaves with stems and 2 cups water, until meat is tender.

Uncover and cook until the water has evaporated. Remove and cool. Discard curry leaves, shred mutton cubes and keep aside.

Heat oil. Fry seasoning ingredients till light brown, add garlic paste, stir fry for a minute, then add sesame paste, coriander powder, cumin powder, red chilli powder and salt.

Stir for a minute, add tomato paste and tamarind pulp. Cook and stir continuously for 3-4 minutes.

Add shredded mutton and stir till oil
comes up.