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Tender mutton and earthy taro root simmered in a rich, aromatic gravy of onions, tomatoes, and whole spices. This hearty North Indian curry is a classic comfort food, perfect with hot rotis or naan for a satisfying meal.
For 4 servings
Prepare and Fry the Taro Root (Arbi)
Sauté Aromatics and Build the Masala Base
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Tender mutton and earthy taro root simmered in a rich, aromatic gravy of onions, tomatoes, and whole spices. This hearty North Indian curry is a classic comfort food, perfect with hot rotis or naan for a satisfying meal.
This north_indian recipe takes 90 minutes to prepare and yields 4 servings. At 533.51 calories per serving with 37.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Mutton with Spices
Pressure Cook the Curry
Finish and Serve
Replace mutton with 250g of paneer cubes or 2 cups of boiled chickpeas. If using paneer, lightly fry it and add it at the very end, simmering for just 5 minutes. For chickpeas, add them along with the fried arbi.
You can make this recipe with chicken (Arbi Murgh). Use bone-in chicken pieces and reduce the initial pressure cooking time to about 10-12 minutes (or 2 whistles).
For a richer, creamier gravy, you can add a paste of 10-12 soaked and ground cashews along with the tomato puree.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Taro root (arbi) is packed with dietary fiber, which aids in digestion, promotes a healthy gut microbiome, and helps in maintaining stable blood sugar levels.
The combination of complex carbohydrates from taro root and protein from mutton provides sustained energy, making it a hearty and fulfilling meal that keeps you full for longer.
This dish is a good source of essential minerals like iron from mutton, which helps prevent anemia, and potassium and manganese from taro root, which are important for heart health and metabolism.
Arbi Gosht is moderately healthy. It's rich in protein from mutton and provides dietary fiber and complex carbs from taro root. However, it also contains saturated fat from the red meat and oil. Enjoy it in moderation as part of a balanced diet.
A single serving of Arbi Gosht contains approximately 450-550 calories, depending on the cut of mutton used and the amount of oil.
Yes, you can cook it in a heavy-bottomed pot or Dutch oven. The mutton will take significantly longer to become tender, about 1.5 to 2 hours of simmering on low heat. Add the fried arbi in the last 20 minutes of cooking.
The most likely reason is that the arbi was not fried properly before being added to the gravy. Frying it until golden brown and slightly crisp is essential to cook off the sliminess and help it maintain its texture.
Absolutely. Use about 500g of bone-in chicken pieces. The cooking time will be much shorter. Pressure cook the chicken for about 10-12 minutes (or 2 whistles) before adding the arbi.
Store leftover Arbi Gosht in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.