New Delhi: 

While you love cooking at home, non-vegetarian items have a special fanbase and might seem to be a challenging task while preparing at home during the festival or party times or when you are expecting guests at home.

However, this may be simple and creating authentic flavours and age-old recipes is not as daunting a task as it may seem, if you follow the recipe and guide shared by an expert to get the perfect flavours at home.

Khushk Gosht recipe

Ingredients

Mutton (bone-in, shank preferred) 1000 g

Mustard oil 80 g

Onion (sliced) 250 g

Ginger paste 30 g

Garlic paste 30 g

Yoghurt (whisked) 150 g

Kashmiri red chilli powder 12 g

Turmeric powder 5 g

Coriander powder 15 g

Cumin powder 8 g

Garam masala powder 5 g

Green cardamom pods 5 g

Cloves 3 g

Bay leaf 2 leaves

Black cardamom 2 pods

Cinnamon stick 5 g

Salt 15 g or to tasteFresh coriander leaves (chopped) 20 g

Green chillies

Lemon juice 15 g

 Method to prepare at home:

Marinate mutton with yoghurt, turmeric, red chilli powder, coriander powder, cumin powder, and salt.

Let it rest for at least 1 hour (overnight recommended for deeper flavour).

Heat mustard oil till it reaches the smoking point, cool slightly, then reheat.

Add whole spices – bay leaves, cardamom, cloves, cinnamon. Sauté until fragrant.

Add sliced onions and fry until golden brown. Remove half for garnish.

Add ginger and garlic paste; sauté until the raw smell fades.

Add marinated mutton and cook on a high flame till it sears and the oil begins to separate.

Lower flame, cover and cook the mutton in its own juices for 60–75 minutes, stirring occasionally.

Once oil separates and the dish reaches a rich, dry consistency (khushk), add garam masala, lemon juice.

Garnish with fried onions, green chillies, and chopped coriander.

This is one ultimate dish you need to try at home for the most authentic and delicious mutton dishes that will melt all hearts and make everyone crave for even more.

Khushk Gosht is a celebration of slow cooking and spice harmony, traditionally cooked in clay pots over a low flame. The absence of gravy is its strength — each morsel is coated in intensely flavoured masala. The Dish symbolises respect for tradition, indulgence in culinary richness, and the joy of sharing.

Executive Chef Arun Kumar, Araiya Palampur, shares that we elevate our rustic roots with precise technique and conscious sourcing while preparing and also shares the right recipe to prepare it at home.

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