Andhra Special Dosakaya Mutton, Kakdi Gosht is a spicy, tangy and delicious side dish recipe. The combination of tangy yellow round cucumbers with flavorful mutton creates a rich and satisfying curry. Best served with steaming hot rice, Kakdi Gosht ka Salan promises a comforting and deeply satisfying meal.
Like this recipe? Then you may also like, Sem Phalli Gosht Ka Salan, Gavar ki Phalli Gosht ka Salan, Chukke ki Bhaji Gosht, Aloo Methi Gosht ka Salan, Arbi Gosht ka Khatta Salan, Turai Gosht, Aloo Gosht Korma, Guntur Gongura Mutton
About This Recipe
Yesterday, when I was leisurely editing pictures for my upcoming blog post, I received an unexpected call from my friend. She excitedly informed me that she was on her way to give seminar at an office near my house. If things wrapped up early, she planned to drop by to spend some time with me and my lil’M. It had been far too long since our last meeting. What’s more, she shared the incredible news of winning an Excellence Award for her outstanding performance.
Eager to celebrate her achievements and our reunion, I decided to surprise her with a special dinner featuring her favorite dishes. Knowing her love for meat and passion for Andhra cuisine, I resolved to pamper her taste buds with my signature Kakdi Gosht ka Salan (Dosakaya Mutton). It was the perfect opportunity to show my appreciation for her accomplishments and to indulge in a flavorful feast together.
I am not a person who is fond of frozen meat and I do not store meat for 2-3 days in freezer either. So, until sometime, if someone drops by unexpectedly, I use to go with vegetarian menu. But thanks to online meat shops for making my life easier.
They offer a variety of clean and freshly cut meats, eliminating the need for me to store meat in the fridge for 2-3 days or rely on frozen options. Now I can order my choice of fresh meat and seafood anytime of the day. The Express Delivery orders will be delivered within 120 minutes. Amazing, right? So, without any delay, I placed my order of Lamb Curry Cut and started my preparations to cook a luscious dinner for my friend.
Kakdi Gosht Ingredients
- Mutton: Ensure you select tender mutton pieces for the best taste and texture in your dish. You may want to trim excess fat if necessary.
- Yellow Cucumber | Kakdi | Dosakaya: Yellow cucumber adds a unique flavor and texture to the dish. Make sure to peel it and remove any seeds before slicing.
- Tomatoes: Ripe tomatoes will provide a rich and tangy flavor to the gravy. You can blanch and peel them before chopping for a smoother texture.
- Onion: Onions form the base of the gravy, providing sweetness and depth of flavor. Slicing them thinly will help them cook evenly and blend well into the curry.
- Dry Coconut powder: Adds richness and thickness to the gravy. Toast it lightly for enhanced flavor before adding it to the dish.
- Tamarind juice: Tamarind juice contributes a tangy taste to balance the richness of the meat and coconut. Adjust the quantity according to your preference for sourness.
- Red chili powder: Adjust the amount of chili powder based on your spice tolerance. You can also use Kashmiri chili powder for a milder color and flavor.
- Turmeric powder: Adds a vibrant color and earthy flavor to the dish. It also has health benefits and acts as a natural preservative.
- Roasted Coriander powder: Roasted coriander powder enhances the aroma and flavor of the curry. You can dry roast whole coriander seeds and then grind them for fresher taste.
- Ginger-Garlic paste: Provides a pungent and aromatic base flavor to the dish. You can make your own paste by blending equal parts of fresh ginger and garlic.
- Garam Masala: Adds warmth and complexity to the dish with its blend of spices. Use homemade garam masala for the best flavor.
- Green chilies slit length-wise: Green chilies add heat and freshness to the dish. Adjust the quantity based on your preference for spiciness.
- Coriander Leaves: Fresh minced coriander leaves add a burst of freshness and color to the finished dish. You can garnish the curry with coriander just before serving for the best flavor.
Kakdi Gosht Ka Salan
In Hindi we call Indian Yellow Cucumber, Kakdi and in Telugu, we call this Dosakaya. Kakdi has a unique taste that is both refreshing and slightly tangy. Its flavor is often described as a cross between a cucumber and a lemon, with a crisp texture similar to that of a cucumber. When ripe, kakdi has a mild sweetness that balances out its tanginess. The taste of dosakaya can vary slightly depending on its ripeness and how it’s prepared. In dishes like chutneys, pickles, and curries, dosakaya adds a refreshing crunch and a subtle sourness that complements other ingredients.
Using curry cut lamb meat for mutton gravy-based recipes is a great choice! Curry cut refers to the way the meat is chopped, typically into small, bite-sized pieces suitable for cooking in curries and stews. The small, uniform pieces of meat cook evenly, ensuring that each piece is tender and flavorful. Curry cut lamb meat provides a satisfying texture to the gravy, offering a balance between the softness of the meat and the richness of the sauce.
“Salan” refers to a type of curry or gravy-based dish. It is typically characterized by its rich, flavorful sauce made from a blend of spice. And often includes ingredients like onions, tomatoes, garlic, ginger, and various spices. Salan can be made with a variety of main ingredients, including meat (such as lamb, chicken, seafood, vegetables. Salan is known for its complex flavors, often balancing the heat of spices with tangy or sour elements like tamarind or yogurt.
Dosakaya Mutton
Kakdi Gosht, dosakaya mutton is simple, extremely flavorful and delicious curry that satisfies both the palate and the soul. This spicy and tangy curry blends the richness of mutton with the refreshing flavor of yellow cucumber. It’s a simple yet incredibly flavorful recipe that highlights the natural taste of the ingredients, enhanced by aromatic spices and herbs.
The tender mutton pieces in tangy and aromatic gravy, along with the crisp and slightly tangy yellow cucumber create a perfect balance of flavors and textures. The spices like red chili powder, turmeric, coriander, and garam masala add depth and warmth to the dish. Tamarind juice provides a tangy twist.
The simplicity of the ingredients allows the natural flavors to shine through, resulting in a dish that’s both comforting and memorable. Serve Kakdi Gosht with rice for a hearty fulfilling meal.
Kakdi Gosht | Dosakaya Mutton Recipe
Whether it's for a weekday dinner or a special occasion, serving Kakdi Gosht with rice is sure to delight your taste buds and leave you feeling satisfied.
Ingredients
- ½ Kg. Mutton
- 1 medium Yellow Cucumber
- 3 medium ripe Tomatoes
- 1 big Onion, sliced
- 2 tbsp. dry Coconut powder
- ½ cup Tamarind juice
- 2 tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- ½ tbsp. roasted Coriander powder
- ½ tbsp. Ginger-Garlic paste
- ½ tbsp. Garam Masala
- 2 Green chilies slit length-wise
- Salt, as per taste
- 3 tbsp. Oil
- 1 tbsp. fresh minced coriander
Instructions
How To Make Kadi Gosht | Dosakaya Mutton
Preparing The Ingredients
- Thoroughly rinse the mutton pieces under water. Leave in colander to drain excess water.
- In a bowl mix mutton pieces with sliced onions, red chili powder, turmeric powder, roasted coriander powder, dry coconut powder, salt and ginger-garlic paste. Leave this to marinade for 15 minutes.
- In the meantime, peel the yellow cucumber and wash thoroughly. Cut it into half and remove the seeds. (Taste the cucumber before cutting it down into pieces, sometimes the cucumber may be bitter. If it is bitter, don’t use it). Cut into 1’inch pieces and set aside.
- Cut the tomatoes into half, scoop the seeds and chop them finely.
Cooking
- Add oil to a pressure cook and when it heats up add above marinated mutton pieces and fry on medium heat until mutton pieces start to change color.
- Now add 3 cups of water and pressure cook for 5-6 whistles or until the meat is just done.
- Wait until pressure settles, now remove the lid and add cucumber pieces, chopped tomatoes and green chilies.
- Stir well and pressure cook for 2 whistles and wait still pressure settles.
- Now add tamarind juice along with 1 cup of water and cook till you get desired consistency. (Consistency should be bit watery like stew).
- Add garam masala and turn off the flame. Garnish with minced coriander leaves and serve warm with steamed white rice.
- Add love to make this kakdi gosht taste ‘Yummy’.
Notes
For this recipe, I soaked lemon sized tamarind in water and extracted juice by gently squeezing the tamarind. I collected ½ cup of the juice and placed rest of the tamarind in the fridge in a fridge container to use later.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 561Total Fat: 39gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 121mgSodium: 402mgCarbohydrates: 20gFiber: 4gSugar: 11gProtein: 34g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
bushrazblogs says
Kakdi gosht sounds great …never heard of this dish before…
Fozia S says
Another one I hadn’t heard of! Looks and sounds delicious though!