Kakdi Gosht ka Salan | Dosakaya Mutton is a typical Andhra Recipe which is usually made with seasonal yellow round cucumber and mutton. Yellow round cucmbers (dosakaya/kakdi) are often tangy in taste and impart wonderful flavour when cooked in combo with lamb meat (mutton). This is a rich, spicy and tangy gravy-based recipe and tastes best when served with warm rice.
Dosakaya Mutton Recipe
Yesterday, while I was editing pictures for my upcoming blog post, my friend called and surprised me saying, she is on her way to give seminar at office near my house and if things wind up early she will drop by to spend time with me and lil’M. It’s been long since I met her and very recently, she has won Excellence Award for her outstanding performance. I thought of surprising her with a celebration dinner by making her favourite recipes. My friend is a hardcore meat lover and fan of Andhra cuisine. So I thought of pampering her with my signature Kakdi Gosht ka Salan (Dosakaya Mutton) and Guntur Gongura Mutton dishes.
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Licious meats are all vacuum sealed and packed to retain the freshness of the meat. When I opened the pack I saw the meat is well cleaned and ready to use. I just rinsed it thoroughly with fresh water and left it to marinate. In no time, with little multi-tasking I can able to pull off a delicious surprise celebration dinner for my BFF. Here is the recipe for delicious and licious Kakdi Gosht ka Salan.
Kakdi Gosht ka Salan
- 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
How to make Kakdi Gosht ka Salan
- 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.
- 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 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’.
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.
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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!