Bhindi Gosht, is a simple dish with a unique combination of mutton with bhindi/okras. Don't panic, it's a traditional dish but not prepared very often as the men in our household don't like mixing veg and non-veg together. They usually prefer only mutton gravy or only okras stir fry. But I just love this combination and am sure you too will lick your fingers after having this. The lady's fingers are deep fried to remove the stickiness and then added to the gravy in the end, look below for the detailed steps.......




Ingredients:
Mutton - 500 gms
Bhindi / Okra / Lady's fingers - 300 gms, washed, pat dried and cut into chunks
Onion - 2 medium, finely sliced
Tomatoes - 2 medium, chopped
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Green chillies - 3-4 (adjust according to spiciness preferred)
Cumin seeds - 1 tsp
Coriander powder - 2 tsp
Red chilli powder - 2 tsp (I used Kashmiri red chilli powder)
Turmeric powder - 1/4 tsp
Garam masala powder - 1 tsp
Coriander leaves - a bunch, chopped
Salt - to taste
Oil - 3/4 cup

Method:
In a pressure cooker add the mutton pieces, tomatoes, cumin seeds, coriander powder, red chilli powder, turmeric and salt. Pressure cook till mutton is almost tender (not fully done)

In a kadhai, heat oil and deep fry the okras on high flame till the stickiness is gone and it just starts turning brown. Remove

In the same oil add in the onions and saute till it turns golden brown in color. Remove and keep on an absorbent paper. Once cooled and crisp, crush with hands

Again in the same kadhai, add ginger garlic paste and saute for few seconds

Add in the cooked mutton along with its water and cook for few minutes

Add in the garam masala powder and crushed fried onions and cook till oil separates

Add water (according to the thickness of the gravy preferred), fried okras, coriander leaves and green chillies. Simmer for 10 minutes

Serve hot with roti/rice