Gawar Gosht
Tender chunks of mutton slow-cooked with cluster beans in a fragrant onion-tomato gravy, finished with whole spices. This Rajasthani classic balances the slight bitterness of gawar with rich, meaty depth, creating a hearty curry that pairs perfectly with bajra roti or steamed rice.
For 4 servings
- boil · ~5 min
Blanch the cluster beans.
Bring water to a boil in a pan. Add the trimmed cluster beans and cook for 3-4 minutes until slightly tender. Drain and set aside.
- pressure cook · ~25 min
Pressure cook the mutton.
Add the mutton pieces to a pressure cooker with 250 ml water, a pinch of salt, and turmeric. Close the lid and cook on medium heat for 4-5 whistles until tender. Let the pressure release naturally.
TIPBone-in mutton gives the richest flavor. If using boneless, reduce to 3 whistles. - temper · ~1 min
Start the tempering.
Heat oil in a heavy-bottomed kadhai or pan. Add cumin seeds and let them crackle. Add bay leaves and dried red chilies, sautéing for 30 seconds until fragrant.
- saute · ~10 min
Build the onion base.
Add the chopped onions to the kadhai and sauté on medium heat, stirring occasionally, until they turn deep golden brown. This should take about 8-10 minutes.
TIPDon't rush the onions — the deep brown color is what gives the curry its rich, meaty backbone. - saute · ~2 min
Add ginger-garlic paste and green chilies.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw smell disappears.
- saute · ~6 min
Cook the tomatoes and spice powders.
Add chopped tomatoes, coriander powder, red chili powder, and the remaining salt. Cook until the tomatoes soften completely and the oil starts to separate from the masala, about 5-6 minutes.
TIPMash the tomatoes with the back of your spoon as they cook — this helps them break down faster. - saute · ~2 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt. Stir continuously for 2 minutes until it blends seamlessly into the gravy. The masala will turn a rich, glossy orange-red.
TIPKeep the heat low when adding yogurt to prevent it from curdling. Room-temperature yogurt helps too. - simmer · ~10 min
Add the cooked mutton and simmer.
Pour in the pressure-cooked mutton along with its stock. Bring to a boil, then lower the heat. Cover and simmer for 10 minutes, letting the meat soak up the flavors of the masala.
- simmer · ~10 min
Add the cluster beans and finish cooking.
Gently fold in the blanched cluster beans. Cover again and simmer for another 8-10 minutes until the beans are perfectly tender and the gravy reaches your desired consistency.
TIPIf the gravy looks too thick, splash in a little hot water. It should be medium-thick, not dry. - garnish · ~5 min
Finish with garam masala and ghee.
Turn off the heat. Sprinkle garam masala over the top and drizzle with ghee. Cover and let it rest for 5 minutes so the aroma infuses into the curry.
TIPThe final drizzle of ghee just before serving makes the dish fragrant and rich — don't skip it. - serve
Garnish with fresh coriander and serve hot.
Transfer to a serving bowl, scatter fresh coriander leaves on top, and serve immediately with bajra roti or steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the cluster beans briefly to reduce bitterness and ensure they cook evenly with the mutton.
- 2For the best flavor, take the time to brown the onions to a deep golden color—this builds the curry's rich backbone.
- 3Use bone-in mutton for a deeper, more savory gravy; the marrow adds body and taste.
- 4Add yogurt at low heat and stir continuously to prevent curdling; room-temperature yogurt works best.
- 5If the gravy thickens too much while simmering, add a splash of hot water to reach a medium-thick consistency.
- 6Let the curry rest for 5 minutes after finishing with ghee and garam masala to allow aromas to meld.
- 7This curry tastes even better the next day as the flavors deepen—store refrigerated for up to 3 days.
Adapt it for your goals.
Low-oil
Reduce oil to 1.5 tbsp and skip the final ghee drizzle; the yogurt and mutton stock still provide enough moisture and richness for a lighter version.
jainJain
Skip the onions and use asafoetida (hing) in the tempering along with ginger and green chilies; replace yogurt with a splash of plant-based milk for a Jain-friendly preparation.
chicken gawarChicken gawar
Substitute bone-in mutton with bone-in chicken thighs; reduce pressure cooking to 2 whistles or until just tender—lighter but equally delicious.
veganVegan
Replace mutton with firm tofu or chickpeas; swap yogurt with 3 tbsp cashew cream (soaked and blended cashews) and use oil instead of ghee for a plant-based curry.
high proteinHigh-protein
Double the mutton quantity (800 g) and add an extra 50 ml water for pressure cooking; cluster beans and yogurt keep it balanced without extra fat.
Why this is on our healthy list.
Rich in Iron from Mutton
Bone-in mutton provides heme iron, which is easily absorbed by the body and supports healthy red blood cell production.
Fiber from Cluster Beans
Cluster beans (gawar) are a good source of soluble fiber, aiding digestion and helping maintain steady blood sugar levels.
Probiotics from Yogurt
The whisked yogurt in the gravy contributes probiotic bacteria that support gut health and digestion.
Anti-Inflammatory Spices
Turmeric and ginger contain anti-inflammatory compounds that may help reduce oxidative stress and joint discomfort.
Low in Refined Carbs
This dish contains no added flour or sugar, making it a naturally low-carb main that fits into balanced meal plans.
Frequently asked questions
Yes—thaw them completely, pat dry, and reduce blanching time to 2 minutes since they are already par-cooked.
