Name: Arbi Gosht recipe by Afroz Shaikh at BetterButter
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Ingredients: Mutton 500 gms; Arbi 8-10; Red chilli powder 1 1/2 tsp; Turmeric powder 1/4 tsp; Coriander powder 2 tsp; garlic paste 1 tsp; ginger paste 1 tsp; Fresh Coriander leaves 3 tbsp; Green chilli 2-3; tomatoes 2; Onion 2; Cinnamon Stick 1; Cumin Seeds 1 tsp; Big black cardamom 1; Salt to taste; oil 4-5 tbsp; Oil for frying

Ingredients Serving: 4

Mutton 500 gms
Arbi 8-10
Red chilli powder 1 1/2 tsp
Turmeric powder 1/4 tsp
Coriander powder 2 tsp
garlic paste 1 tsp
ginger paste 1 tsp
Fresh Coriander leaves 3 tbsp
Green chilli 2-3
tomatoes 2
Onion 2
Cinnamon Stick 1
Cumin Seeds 1 tsp
Big black cardamom 1
Salt to taste
oil 4-5 tbsp
Oil for frying

Instructions

Wash, peel the arbi, after removing skin cut in to halves and wash and then keep a side.
In a pan take little oil and deep fry the arbi until they are golden in colour as we do potatoes.
Heat oil in a wok and add cinnamon stick, black cardamom and finely chopped onions, fry onions till golden brown.
Add the meat and saute for a minute. Add ginger garlic paste and mix and fry for a minute.
Add coriander, turmeric and red chilli powder and salt and fry all of these spices, meat and onions for 5 minutes by adding 3-4 tbsp water in between to prevent it from burning.
Add finely chopped tomatoes and let it cook until tomatoes are nicely cooked. Add water to the mutton and mix.
Once the water comes to a boil, reduce heat to low and cover lid to the pressure cooker and let it cook for another 10 minutes until mutton is cooked.
Open the pressure cooker when cold and add fried arbi pieces and green chillies and fry for about 5 minutes.
Now add water depending on how thin you want the gravy. Mix well and bring to boil, until the arbis are become soft.
Switch off the flame and garnish it with fresh coriander leaves.

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