Tinda Gosht Recipe

Tinda Gosht is a homely desi classic that pairs tender mutton with soft, mild tinda gourds, which soak up the spiced gravy beautifully. It is the kind of slow, generous curry that tastes of family kitchens and Sunday lunches.

Prep time

20 mins

Cook time

60 mins

Total time

80 mins

Servings

4 servings

Calories

560

Ingredients

• 600 g mutton, bone-in pieces
• 500 g tinda (apple gourds), peeled and halved
• 2 onions, finely sliced
• 2 tomatoes, chopped
• 4 garlic cloves, minced
• 1 tablespoon grated ginger
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 tablespoon ground coriander
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala
• Salt, to taste
• Fresh coriander, chopped

Instructions

1. Heat the oil and fry the cumin seeds until they crackle, then soften the onions for 8 minutes until golden.
2. Add the garlic and ginger and fry for 1 minute.
3. Add the mutton and brown it well on all sides, about 8 minutes.
4. Stir in the tomatoes, turmeric, coriander, chilli powder and salt, and cook until the oil separates.
5. Add 500 ml water, cover and simmer for 40 minutes until the mutton is nearly tender.
6. Add the tinda and simmer for 20 minutes more until both meat and gourd are soft.
7. Stir in the garam masala, garnish with coriander and serve with roti or rice.

Pro tips

• Browning the mutton properly builds the deep flavour of the gravy.
• Choose small, firm tindas; large ones can be seedy and watery.
• A pressure cooker cuts the cooking time to about 20 minutes after browning.
• Let the curry rest for 10 minutes before serving so the flavours settle.

Frequently asked questions