Zafrani Bagdadi Gosht


Mutton (meat) ½ kg
Onion ( payaz), cut into thick pieces 1 cup
Thick curd (dahi) ¾ cup
Garlic (lahsan) 1 tea spoon
Ginger (adrakh) 1 tea spoon
Green coriander (hara dhaniya) chopped 4 table spoon
Green chillies (hari mirch) chopped 2 table spoon
Red chilli (lal mirch) powder ½ tea spoon
Salt (namak) to taste
Saffron (kesar) few strands
Clarified butter (ghee) 4-5 table spoon
Vegetable oil (tel) for frying onion

Spices to grind

Caraway seeds (shahi jeera) ½ tea spoon
Green cardamom (chhoti elaichi) 5-6
Cinnamon (dal chini) 1” piece
Mace (javitri) ¼ tea spoon
Roasted gram (bhuna chana) 1 tea spoon
Cashew nuts (kaju) 2 table spoon
Poppy seeds (posta) 1 table spoon
Desiccated coconut (nariyel ka chura) 2 table spoon


  • 1. Take grinding spices in a blender jar and make a smooth paste of it.
  • 2. Take curd in a big bowl; add garlic, ginger, green chillies, green coriander, red chilli and mix well.
  • 3. Add mutton in this mixture and keep it aside for 4-5 hours.
  • 4. Heat oil in a pan and fry onions in it. Once it becomes golden remove it from flame and keep aside.
  • 5. Heat clarified butter in another pan, add the marinated mutton and cook it till the water completely dries up. Adjust salt and red chilli powder.
  • 6. Add water and cook it in pressure cooker.
  • 7. Once mutton becomes cooked completely, add the ground paste and cook it on low flame for 10 minutes.
  • 8. Now add fried onion and put the flame off.
  • 9. Serve Zafrani bagdadi gost with sheermal, nan or tandoori roti.

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