Dinner Asha Bhosle's Signature Muscat Gosht Recipe: The Rich And Flavourful Dish You Must Try
Try Asha Bhosle’s signature Muscat Gosht, a rich slow-cooked lamb dish with aromatic spices and a thick gravy, served at her popular restaurant.
Ingredients
- 1 Kilogram Indian lamb boneless cubes
- 300 Gram Onion, sliced
- 400 Gram Tomato, sliced
- 150 Gram Ginger and Garlic Paste
- 7 Gram Black Pepper
- 8 Gram Cinnamon, whole
- 10 Gram Red chilli, whole
- 10 Gram Kashmiri Red Chilli Powder
- 2 Gram Cloves, whole
- 15 Gram Black Cardamom, whole
- 300 Gram Ghee
- 2 Gram Fresh Coriander
- Salt as per taste
Main Procedure
To prepare Muscat Gosht, begin by placing a heavy-bottomed pan on low heat, allowing it to warm up gradually. This slow-cooking approach is key to develop favours.
Add the boneless lamb cubes directly into the pan, followed by sliced onions and tomatoes. Add the ginger-garlic paste along with whole spices including black peppercorns, cinnamon, whole red chillies, cloves, and black cardamom. Sprinkle in salt as per taste. Gently mix everything together, ensuring the meat is evenly coated with the aromatic mixture.
Let the ingredients cook slowly, stirring occasionally so that the spices release their essence and the lamb begins to soften. Once combined well, cover the pan and allow it to cook on low heat for 1 to 1.5 hours. During this time, the mutton will gradually turn tender and start releasing its natural juices.
As the cooking progresses and the oil begins to separate slightly, add the ghee along with Kashmiri red chilli powder. This step enhances both the richness and the vibrant colour of the dish. Stir well to incorporate these elements into the curry.
Continue cooking uncovered for another 10–15 minutes, allowing the gravy to thicken and intensify in flavour.
Once done, transfer the Muscat Gosht into a serving dish. Finish by garnishing with fresh ginger juliennes, whole red chillies, and a sprinkle of coriander leaves for a final touch of freshness and aroma.