Arbi Gosht
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
5 steps. 65 minutes total.
- 1
Step 1
- a.Prepare and Fry the Taro Root (Arbi)
- b.Wash the taro root thoroughly. Peel the skin and cut into 1.5-inch pieces. Pat them completely dry with a kitchen towel.
- c.Heat about 4 tbsp of oil in a pan or kadai over medium-high heat.
- d.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.
- e.Remove the fried taro root with a slotted spoon and set aside on a plate lined with paper towels.
- 2
Step 2
- a.Sauté Aromatics and Build the Masala Base
- b.In a pressure cooker, heat the remaining 3 tbsp of oil over medium heat.
- c.Add the whole spices: bay leaf, cinnamon stick, black cardamom, and cloves. Sauté for about 30 seconds until they become fragrant.
- d.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.
- e.Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Mutton with Spices
- b.Add the powdered spices: turmeric, red chili, coriander, and cumin powder. Stir for 30 seconds on low heat.
- c.Add the tomato puree and cook for 5-7 minutes, stirring often, until the masala thickens and you see oil separating at the edges.
- d.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.
- e.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
Step 4
- a.Pressure Cook the Curry
- b.Pour in 2.5 cups of hot water and stir well, scraping the bottom of the cooker to release any stuck bits.
- c.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.
- d.Turn off the heat and let the pressure release naturally. Open the lid carefully.
- e.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.
- f.Turn off the heat immediately and let the pressure release naturally once more.
- 5
Step 5
- a.Finish and Serve
- b.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.
- c.Check for seasoning and add more salt if needed.
- d.Sprinkle the garam masala and freshly chopped coriander leaves over the curry. Give it a gentle stir.
- e.Let the Arbi Gosht rest for at least 5-10 minutes to allow the flavors to meld.
- f.Serve hot with naan, roti, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To avoid itchy hands, apply a little mustard oil to your hands before peeling the taro root (arbi).
- 2Frying the arbi is a non-negotiable step. It removes its natural sliminess and helps it hold its shape in the gravy.
- 3The deep browning of the onions (birista stage) is the secret to a rich, dark, and flavorful gravy.
- 4Always add whisked curd on low heat while stirring continuously to prevent it from splitting.
- 5For a brighter red color without extra heat, use 1/2 tsp of Kashmiri red chili powder along with the regular chili powder.
Adapt it for your goals.
Vegetarian
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.
MeatMeat
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).
GravyGravy
For a richer, creamier gravy, you can add a paste of 10-12 soaked and ground cashews along with the tomato puree.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Good Source of Fiber
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.
Energy Booster
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.
Packed with Minerals
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.
Frequently asked questions
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.