How to cook a fragrant Tamatar Gosht ( Tomato Mutton Curry )

April 10, 2025
Posted by admin

After returning from a fruitful official tour to Pune over the past two days, I found my kitchen ready for me to dive in. My trip wasn’t solely for business; I also made sure to indulge in some culinary delights by visiting two of my favourite restaurants known for their delicious and mouth-watering mutton dishes. The menu features rustic flavours, with the meat slow-cooked over a spitfire-style chulha, allowing the juices to meld perfectly with the fiery spices.

Kanduri Mutton Rassa at Hotel Marathwada, Baner / Wakad

I first stopped at Hotel Marathwada, where I tried their “Kanduri Mutton Curry,” served with Bhakri and “Solkadhi.” It was a delightful treat, especially after enjoying half a liter of Rassa. For dinner, I visited another old favourite, Hotel Kaveri in Wakad, and savoured their Mutton Rassa with more Bhakri. By the end of the day, I was more than satisfied, yet I still craved more meat.

Rustic Mutton Rassa at Hotel Kaveri, Wakad / Baner

Now that I’m back in the kitchen, I plan to prepare some Tamatar Gosht, or Tomato Mutton Curry. I want to create something reminiscent of a Polish goulash, where the stew is neither too thin nor too thick. The final dish will feature tasty, slow-cooked meat that is a feast for the eyes as well. Be sure to try this delicious mutton curry and enjoy the compliments from your guests. Happy cooking!

Prep Time – 20 minutes
Cook Time – 45 minutes ( depending upon the meat )
Serves – 3

Ingredients:

Lamb Meat – 750 gms ( curry cut )
Onions – 3
Tomatoes – 4 to 5
Dried Chillies ( any variety would do ) – 3 to 4
Spices ( peppercorn, cumin, mustard, cinnamon, black cardamom ) – 1 tbsp
Kashmiri Chilli powder – 1 tbsp
Ginger-garlic paste – 2 tbsp
Kasuri Methi – 1 tbsp
Salt – to taste
Groundnut oil – 50 ml
Unsweetened Cream – 2 tbsp
Coriander – for garnish
Ginger ( finely sliced ) – 1 tbsp for garnish

Method:

1 ) Clean the meat and pressure cook for 2 whistles ( approx ten minutes )
2 ) Roast the spices on a Tawa or a Pan and set aside. Let it cool. Grind them and set them aside.
3 ) Slice the onions and chop the tomatoes.
4 ) Once the meat is done. Heat oil in a kadhai. Add the onions and ginger-garlic paste and fry till brown.
5 ) Add the Mutton and fry further for five minutes on a medium flame. Add the spices and chillies and saute further for two minutes.
6 ) Add the tomatoes and Kasuri Methi along with salt. Add a little water ( approx 1 cup ). Cover and let it cook on a slow flame for approximately 30 minutes. ( keep checking for consistency, if too dry then add a little hot water again )
7 ) Check whether the meat is cooked. Once done, add the cream and mix well. Serve hot garnished with coriander and ginger. Serve hot with Roti or Rice.