My father-in-laws secret recipe revealed!
This is a recipe that my father-in-law Yusuf Husain has perfected. It is his secret recipe – one which he rarely shares with others! Even if he does share it you can be sure that he will leave out some important detail. I have ‘cracked’ the recipe after many unsuccessful attempts and after much cajoling. It was cooked last night and everybody loved it. Yusuf saab approved of the preparation and finally welcomed me to the family secret!
1 kg Mutton / Lamb, big pieces
10-12 Medium Onions, thick slices
12 Garlic cloves, roughly chopped
3 tbsp Ginger, chopped
2 Bay Leaves (tej patta)
5 Black Cardamoms (badi elaichi)
2 Cinnamon Sticks (dalchini)
15 Whole Black Pepper Corns (kali mirch)
12 Whole Dried Red Chillies
Salt, to taste
75 gms Yoghurt, beaten
4-5 tbsp Ghee or Oil
- Heat ghee/oil in a saucepan. Take approximately half the quantity of onions and sauté until golden brown.
- Add mutton, bay leaves, black cardamoms, cinnamon sticks, pepper corns, red chillies and 1.5 tsp salt.
Sauté on high flame until the meat changes color.
- Add garlic and ginger. Sauté for another 5 minutes.
- Add the remaining onions. Mix well and sauté for about 1 minute.
- Seal the vessel. Cook for approximately 45-50 minutes on low flame. In case you are using a pressure cooker, wait for 3 whistles and then let the meat rest while pressure is totally released from the cooker.
- Open the lid and you will see that onions are totally liquefied and the meat has been simmering in the liquefied onions.
- On medium heat sauté the meat until most of the liquid has evaporated.
- Reduce heat and add yoghurt. Mix well. Cover the vessel once again (not under pressure) and simmer for 5-10 minutes or until the meat is totally done.
- Let the meat rest for at least 15-20 minute before serving.
This is perhaps one of the most delicate, delicious and wholesome meat recipes I have come across. The cooking of meat in the onion gravy is the key to a successful result.
You can also follow the same recipe for Kate Masale Ka Chicken. With chicken you have to be careful that you do not overcook and that onions, ginger and garlic are chopped into smaller pieces to allow the onion gravy to form faster.
The red chillies and browning of the onions lend this dish its distinct reddish color. Excessive browning will make the dish very dark and some people prefer it that way. You can add approximately 1 tbsp roasted and roughly pounded coriander seeds after adding the yoghurt. This adds a little extra bite but many people do not enjoy the distinct coriander flavor. Try it or give it a miss, but this is one recipe that you must try!
Enjoy this with rotis, naan or steamed rice. I prefer devouring this recipe without any of these!
8 thoughts on “Yusuf’s Kate Masale Ka Gosht”
Wanted to congratulate you on cracking this amazing recipe! Had it the first time I visited Yusuf Chacha after my wedding, was mighty impressed with this dish in particular, all the more surprised when he said he cooked it himself & it’s his signature dish!
Well I can’t hold back any more after getting the recipe that u have been so gracious enough to share with all of us, so I went ahead & cooked it today………….
‘voila’ it tastes fabulous.
Thanks & Bon Appetit 🙂
Your father-in-law’s Gosht recipe looks divine. Thank you.
But do feel a bit sorry for him, that you should reveal his secret recipe which he had nurtured over the years, with one post on the net.
I am gonna make this tonight…sounds and look so damn wonderful!
Taste excellent !!! Thanks
So glad to see one of my family recipes available online. Another variation that our family usually has is the same recipe with rice added in the final stage and cooked in the gravy.We call it the katey masale k gosht ki tehri! 🙂