Arbi gosht
Arbi gosht, from above
Non vegDelhi

Arbi gosht

Mutton and colocasia in a thick, spiced gravy. The arbi turns velvety and drinks up the meat juices.

90 minTime
28 gProtein each
mediumSpice
A homely pairing2 chapters · 1 min read

Make it your way

Grandma's wayMutton, arbi, a thick masala.
The original
339kcalsame
28 gproteinsame
5 gfibresame
90minutessame

Classic arbi gosht.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Mutton (goat meat)600 g, curry cut
Colocasia (taro root, eddoes)300 g arbi, boiled and peeled
Cooking oil (vegetable oil)3½ tbsp
Whole spicesbay leaf, black cardamom, cloves, cinnamon
Onion2 large, sliced
Ginger garlic paste2 tbsp
Curd (plain yogurt, natural yoghurt)½ cup
Ajwain (carom seeds)¼ tsp
Turmeric (ground turmeric)¼ tsp
Red chilli powder (indian red chili powder)1¼ tsp
Coriander powder (ground coriander)2 tsp
Garam masala1 tsp
Water1⅔ cups
Saltto taste
Coriander leaves (cilantro)chopped

Method

4 steps
  1. 1Lightly fry the boiled arbi in 1 tbsp oil until golden. Set aside.
  2. 2Heat the remaining oil in a cooker, add whole spices and ajwain, then onions, and fry golden. Add ginger garlic paste and mutton. Bhuno 10 minutes.
  3. 3Add curd and powders and cook until oil separates. Add water and pressure cook 5 whistles. Let pressure release naturally.
  4. 4Add the arbi and simmer 8 minutes. Finish with garam masala and coriander.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Arbi gosht: a bread or rice, a side, something to drink and something sweet.

Bread or rice Zafrani pulao45 min
Bread or rice Chicken keema paratha50 min
On the side Murgh yakhni shorba60 min
On the side Badam shorba30 min
To drink Sharbat e mohabbat8 min
Something sweet Phirni45 min
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