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Bohra Kharo Gosht Recipes
Course: Main CourseCuisine: Bohra CuisineDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
1
hourCalories
300
kcalTotal time
1
hour30
minutesA traditional Dawoodi Bohra delicacy, Kharo Gosht is a savoury mutton dish cooked with whole spices and minimal gravy, allowing the rich flavours of the meat to shine. Typically served during Eid ul Adha celebrations, this dish pairs beautifully with the sweet Malido, creating the perfect balance of salty and sweet on the thaal. A must-try festive recipe that carries generations of Bohra culinary heritage.
Ingredients
- Father’s Version:
- Ingredients:
* 1/2 kg mutton, boneless
* 2 tablespoons ginger-garlic paste
* Salt to taste
* 1/2 teaspoon black pepper
* A little oil
* 1/2 cup tomato pulp
* A pinch of turmeric powder
* 1/2 teaspoon garam masala
- Mother’s Version:
- Ingredients:
* 1/2 kg mutton
* 2 tablespoons ginger-garlic paste
* Salt to taste
* 1/2 teaspoon black pepper
* 1 heaped tablespoon ghee
* 1 teaspoon whole black peppercorns
* 3-4 cloves
* 1-inch cinnamon stick
* 1 onion, pulped
* 1/2 teaspoon garlic paste
* 1/2 teaspoon ginger paste
* 2-3 tomatoes, pulped
Directions
- Father’s Recipe:
- Marinating the Mutton
- Marinate the boneless mutton with ginger-garlic paste, salt, and black pepper. Massage the marinade thoroughly and let it rest for at least 30 minutes.
- Cooking Time: Approximately 45 minutes to 1 hour.
- Father’s Cooking Method:
- Heat a little oil in a pan over medium heat.
- Add the tomato pulp and a pinch of turmeric. Sauté until the tomato pulp thickens, and the oil starts to separate.
- Now, add the marinated mutton to the pan.
- Sprinkle in the garam masala to enhance the aroma.
- Cover the pan and let the mutton cook on low heat for 45 minutes to 1 hour. Keep checking and stirring occasionally.
- The Bohra Kharo Gosht (Father’s Version) is ready when the meat is tender and falls apart easily.
- Mother’s Version:
- Marinating the Mutton
- Marinate the mutton with ginger-garlic paste, salt, and black pepper. Ensure the meat is coated evenly, and let it rest for at least 30 minutes.
- Cooking Time: Approximately 45 minutes to 1 hour.
- Mother’s Cooking Method:
- In a heavy-bottomed pan, heat ghee over medium heat.
- Add whole black peppercorns, cloves, and cinnamon stick. Sauté until they release their aromatic flavors.
- Stir in the onion pulp and fry until it turns a rich golden color.
- Add garlic paste and ginger paste, sautéing for a couple of minutes until the raw aroma disappears.
- Incorporate the tomato pulp into the mixture, stirring well.
- Now, add the marinated mutton pieces to the pan.
- Cook the mutton on low heat, occasionally stirring, until it becomes tender and falls off the bone. This may take about 45 minutes to 1 hour.
