Sel Gosht

Sel Gosht by Kamla Thadani


1. Mutton – 1 Kg
2. Onion – 750gms
3. Yoghurt – 300gms
4. Tomatoes – 4 large, chopped
5. Green Chillies – 4 chopped
6. Green Corinader – 2 Tablespoons, chopped
7. Coriander Powder – 3 1/2 Teaspoons
8. Zeera Powder – 1/2 Teaspoon
9. Turmeric Powder – 1 Teaspoon
10. Salt – to taste
11. Cloves – 5
12. Cinnamon – 1 inch
13. Green Cardamons – 7
14. Garlic Paste – 1 1/2 Teaspoons
15. Ginger Paste – 2 Teaspoons


Mix half the dry spices, ginger, garlic, onion pastes and tomatoes in the yoghurt and marinate the mutton in the yoghurt. Heat oil in a pan. Add the whole spices and onion and brown. Add all the remaining spices and sauté till oil separates. Add the mutton and saute with the spices. Then pressure cook without water for about 10 to 12 minutes. This dish is traditionally eaten with rotis.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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