Arbi Gosht with Saffron Sheermal

Instructions

1. 1

   Prepare and Fry the Taro Root (Arbi)

   • Wash the taro root thoroughly. Peel the skin and cut into 1.5-inch pieces. Pat them completely dry with a kitchen towel.
   • Heat about 4 tbsp of oil in a pan or kadai over medium-high heat.
   • Carefully add the taro root pieces and shallow fry for 6-8 minutes, turning occasionally, until they are light golden brown and have a crisp exterior.
   • Remove the fried taro root with a slotted spoon and set aside on a plate lined with paper towels.
2. 2

   Sauté Aromatics and Build the Masala Base

   • In a pressure cooker, heat the remaining 3 tbsp of oil over medium heat.
   • Add the whole spices: bay leaf, cinnamon stick, black cardamom, and cloves. Sauté for about 30 seconds until they become fragrant.
   • Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor and color of the gravy.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3. 3

   Cook the Mutton with Spices

   • Add the powdered spices: turmeric, red chili, coriander, and cumin powder. Stir for 30 seconds on low heat.
   • Add the tomato puree and cook for 5-7 minutes, stirring often, until the masala thickens and you see oil separating at the edges.
   • Add the mutton pieces and salt. Increase the heat to high and sauté for 5-7 minutes, searing the mutton on all sides until it's well-browned. This is the 'bhunao' process which locks in flavors.
   • Reduce the heat to low. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling. Cook until the oil surfaces again.
4. 4

   Pressure Cook the Curry

   • Pour in 2.5 cups of hot water and stir well, scraping the bottom of the cooker to release any stuck bits.
   • Secure the lid of the pressure cooker. Cook on high heat until the first whistle. Then, reduce the heat to medium-low and cook for 18-20 minutes, or until the mutton is 80% tender.
   • Turn off the heat and let the pressure release naturally. Open the lid carefully.
   • Add the fried taro root pieces to the cooker. Stir gently. Secure the lid again and pressure cook on high heat for just one whistle.
   • Turn off the heat immediately and let the pressure release naturally once more.
5. 5

   Finish and Serve

   • Open the cooker. Check the consistency of the gravy. If it's too thin for your liking, simmer the curry without the lid for a few minutes to thicken it.
   • Check for seasoning and add more salt if needed.
   • Sprinkle the garam masala and freshly chopped coriander leaves over the curry. Give it a gentle stir.
   • Let the Arbi Gosht rest for at least 5-10 minutes to allow the flavors to meld.
   • Serve hot with naan, roti, or steamed basmati rice.