Jun 06, 2019 | 4 Mins
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Also known as Yakhni Gosht, Akhni Gosht is the perfect combination of succulent pieces of meat and whole spices. Cooked in its own juices along with very little water is the speciality of this dish. The meat pieces are slow-cooked to obtain the smooth texture and whole spices are used for the exotic aroma and lip-smacking flavour. In Konkani Muslims, Akhni Gosht is served along with Sandan (a steamed dish like idlis prepared from sugar, coconut, milk, and coarse rice). Usually eaten after namaz as breakfast and served to visitors who come to greet on Eid. Our home-chef Mumtaz adds, “In villages, we have a tradition of offering Akhni Gosht and Sandan to the son-in-law.” Akhni Gosht is a thick gravy with two main ingredients – mutton and Konkani mutton masala!
Let’s see how Akhni Gosht is prepared by home-chefs Mumtaz and Sameera who belong to the Konkani Muslim community.
Do try it at home and let us know how you like it!
(Home-chef Mumtaz and Sameera's Akhni Gosht)
500 gms - Mutton with bones
25 gms - Ginger
25 gms - Garlic
5 to 6 nos. - Green chillies
½ tsp - Fennel seeds (Saunf)
1 tsp - Cumin seeds (Jeera)
3 tbs - Konkani Mutton Masala
1 tsp - Turmeric powder (Haldi)
3 tbs - Roasted dry coconut
3 nos. - Onions medium sliced
4 tbs - Oil (more or less as per your preference)
1 inch - Cinnamon
3 nos. - Green cardamom
3 nos. - Cloves
Coriander as per taste
Salt as per taste
1. Green masala: Grind ginger, garlic, green chillies, fresh coriander, fennel seeds and cumin seeds into a fine paste along with little water.
2. Grind roasted dry coconut along with cinnamon, green cardamom, clove to a fine paste.
3. Wash mutton and marinate with salt, green masala, and turmeric powder.
4. Heat oil and add sliced onions. Fry till it turns light golden brown. Now, add the marinated mutton and roast for few minutes.
5. Add a little water (3 tbs) and cover it with a lid till partially cooked. Now, add Konkani mutton masala and cook till mutton is tender.
6. Add ground coconut paste and cook till you see oil on the surface. Remove the lid and roast for few minutes until the gravy turns semi-dry.
Garnish the Akhni Gosht with fresh coriander and serve!
P.S. You can savour home-chef Mumtaz and Sameera's Akhni Gosht and other unique recipes at a week-long Konkani Muslim Ramzan Special pop-up, starting on June 3rd (Monday) to June 9th (Sunday) over Lunch and Dinner at Neel - Tote on the Turf, Mahalaxmi Race Course in Mumbai. Check out the details on www.authenticook.com (Choose your preferred date and time slot from the dropdown! Or call us on 844 844 9122 for any assistance)