Chuqander Gosht (Beetroot with Mutton)


  1. Mutton 1/2 kg.
  2. Beetroot (sliced) 1/2 kg.
  3. Onions (sliced) 4-5
  4. Tomatoes (sliced) 6
  5. Green chillies 5
  6. Red chilli powder 1 1/2 tsp.
  7. Turmeric powder 1/4 tsp.
  8. Coriander powder 1 tsp.
  9. Salt 1 1/2 tsp.
  10. Oil 4 tbsp.
  11. Ginger garlic paste 1 tbsp.
  12. Black cardamom 1
  13. Cumin seeds 1/2 tsp.
  14. Cloves 5
  15. black pepper corn 6
  16. Cinnamon 1 small stick


  • Heat oil in a pan.
  • Fry onions till light brown in colour.
  • Add tomatoes, red chilli powder, turmeric powder, coriander powder and cumin seeds.
  • Cook till tomatoes are soft.
  • Add meat, ginger garlic paste, salt, black pepper corn, black¬†cardamom, cloves and cinnamom.
  • Mix, cover and cook on low heat till water dries up and oil separates.
  • Then put 1-2 cup water and cook till the meat is tender and water dries.
  • Add beetroot and green chillies.
  • Cook for another 15-20 minutes adding little water if required to tender the beetroot.
  • Take out in a dish,
  • Garnish with fresh coriander and serve with boiled rice.

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