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A delightful Gujarati mutton curry with a unique balance of sweet, sour, and spicy flavors. Tender mutton is slow-cooked in a tomato-onion gravy, creating a comforting and aromatic dish perfect with rotis or rice.
For 4 servings
Sauté Aromatics and Onions
Build the Masala Base
Sear and Pressure Cook Mutton
A delightful Gujarati mutton curry with a unique balance of sweet, sour, and spicy flavors. Tender mutton is slow-cooked in a tomato-onion gravy, creating a comforting and aromatic dish perfect with rotis or rice.
This gujarati recipe takes 80 minutes to prepare and yields 4 servings. At 501.45 calories per serving with 42.53g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Finish the Curry
Garnish and Serve
Replace mutton with bone-in chicken for a quicker version called 'Kukda nu Shaak'. Reduce the pressure cooking time to about 15 minutes (2-3 whistles).
Add cubed potatoes or drumsticks along with the mutton before pressure cooking for a more wholesome curry.
For a spicier curry, increase the amount of green chilies or add a teaspoon of black pepper powder along with the other spices.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from mutton, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory benefits, which can help reduce inflammation and support a healthy immune system.
Ghosht nu Shaak can be part of a balanced diet. It's an excellent source of protein and iron from the mutton. However, it is also high in saturated fat. To make it healthier, use lean cuts of mutton, trim excess fat, and use oil moderately. Enjoy it in moderation.
One serving of Ghosht nu Shaak (approximately 325g) contains around 400-480 calories. The exact count can vary based on the fat content of the mutton and the amount of oil used.
Yes, you can. Follow the same steps in a heavy-bottomed pot or Dutch oven. After adding water, bring it to a boil, then cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is fork-tender. You may need to add more hot water if the gravy reduces too much.
This curry pairs beautifully with traditional Gujarati breads like Rotli (chapati), Bhakri, or Thepla. It also goes well with simple steamed rice or Jeera rice, along with a side of kachumber salad.
Absolutely. Lamb is a great substitute for mutton. Since lamb is more tender, you will need to reduce the cooking time. In a pressure cooker, it might take around 15-20 minutes after the first whistle.
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