Nawabi Gosh suggests a connection with the white meat gravies associated with North Indian courtly cooking. There is, however, a more reliable connection to a traditional, broader family of Indian meat preparations, in which cooks create a pale, smooth sauce instead of the darker, browned-onion gravies familiar elsewhere.
Our Safed Nawabi Gosh represents a particular version of that style, marking a direct evolution from the community's older, traditional white mutton preparations.
Ingredients List
Thaal
💡 Adjust number to scale ingredients proportionally
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 500 | gms | Tender Mutton on bone |
| • | 500 | gms | Onions (roughly chopped) |
| • | 100 | gms | Cashews (soaked) |
| • | 200 | gms | Curd (Dahi) |
| • | 200 | gms | Coconut Cream |
| • | 30 | gms | Ginger-Garlic Paste |
| • | 7 | Nos | . Green Chillies |
| • | 1 | Sprig | Curry Leaves |
| • | 2 | gms | Ginger Powder (Sonth) |
| • | 4 | gms | Fennel Powder (Saunf) |
| • | 2 | gms | Cumin Seeds (Jeera) |
| • | 2 | gms | Caraway Seeds (Shahi Jeera) |
| • | 1 | gm | Whole Black Peppercorns |
| • | 1 | gm | Cloves |
| • | 1.5 | gms | Green Cardamoms |
| • | 4 | gms | Black Cardamoms |
| • | 3 | gms | Cinnamon Stick |
| • | 1 | gm | Bay Leaves |
| • | 70 | gms | Ghee (including tempering) |
| Salt (to taste) | |||
| Mutton Stock / Water (as needed) | |||
| Chopped Coriander, Mint, Boiled Egg & Potato Fries (for garnish) | |||
Method / Instructions
- Heat ghee in a vessel and add cumin, shahi jeera, bay leaves, and green chillies.
- When cumin splutters, add ginger-garlic paste and sauté well until fragrant.
- Add chopped onions and salt, stirring briefly, then cover with a lid to let the onions sweat in their own steam for 5–7 Minutes.
- Uncover, stir, and cover for another 5–7 Minutes until onions soften completely.
- Pour in 1 glass of water, stir well, then mix in the curd.
- Add ginger powder and fennel powder, followed by the bone-in mutton pieces. Sauté for 2–3 Minutes.
- Pour in 2 glasses of mutton stock, cover with a lid, and cook on low heat until the mutton is 80% tender.
- Once dried slightly, turn off the heat and add 2 glasses of cold water to cool the dish down.
- Remove and discard green chillies and bay leaves to keep the gravy mild and smooth. Remove mutton pieces and set aside.
- Blend the cooled onion mixture together with soaked cashews into a silky smooth paste.
- In a fresh vessel, heat 2 tsp ghee, add whole spices (cloves, cardamoms, cinnamon, peppercorns), and add the cooked mutton pieces to lightly sear.
- Strain the blended onion-cashew paste through a sieve into the pot over the mutton.
- Add curry leaves and coconut cream, mix gently, and simmer on low heat for 10 Minutes.
- Garnish with chopped coriander leaves, boiled egg slices, potato fries, fresh mint, and a drizzle of ghee before serving hot with parathas.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 199 Kcal |
| 💪 Protein | 6.9 g |
| 🌾 Carbohydrates | 7.9 g |
| 🥑 Total Fat | 16.0 g |
| 🧈 Saturated Fat | 8.9 g |
| 🌱 Dietary Fiber | 1.0 g |
| 🍬 Sugars | 2.7 g |
| 🧂 Sodium | 175 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef’s Note
- Blending the sweated onions with soaked cashews creates a pale, ultra-smooth emulsion that replaces traditional dark browned-onion gravies.
- Straining the blended paste through a fine sieve into the pot is the secret to achieving a flawless, court-style courtly finish.
Tips & Tricks
- the chopped onions under a closed lid on low heat so they soften and release sweetness without picking up any brown color.
- Add the coconut cream at the very end of the cooking process on low heat to prevent the delicate fat from separating.
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