How to make Lal Gosht -

Mutton cooked in Rajasthani style.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Mutton on bones, Oil (ऑइल)

Cuisine : Rajasthani

Course : Main Course Mutton

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Lal Gosht

Lal Gosht Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Lal Gosht Recipe

  • Mutton on bones pressure cooked 750 grams

  • Oil 2 tablespoons

  • Bay leaves 3-4

  • Cinnamon 1 inch

  • Dried red chillies 3-4

  • Green cardamoms 6-8

  • Blade mace 1

  • Cloves 6-8

  • Onions sliced 400 grams

  • Ginger-garlic paste 1 1/2 tablespoons

  • Rajasthani lehsun apple chutney 3-4 tablespoons


Step 1

Heat oil in a non-stick pan. Add bay leaves, cinnamon, dried red chillies, cardamoms, blade mace and cloves and sauté for 30 seconds.

Step 2

Add onion and sauté till translucent. Add ginger-garlic paste and sauté for a minute.

Step 3

Add cooked mutton and lehsun apple chutney and mix. Add 1½-2 cups water, mix, cover and cook for 15 minutes.

Step 4

Add salt, cover and cook till done.

Step 5

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.