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tinday gosht recipe

Tinday Gosht (Mutton with Round Gourd in Shorba)

Homestyle Pakistani tinday gosht: tender mutton in a light, spicy shorba with soft tinday that soak up all the masala. Finished with whole green chillies and fresh dhania, perfect with roti or plain rice.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 5 people
Course: Main Course
Cuisine: Pakistani
Ingredients Equipment Method Notes

Ingredients
  

For the Gosht
  • 750 g mutton bone-in, medium pieces (or beef)
  • 1/2 cup cooking oil
  • 2 medium onions thinly sliced
  • 1 1/2 tbsp ginger garlic paste
  • 2 medium tomatoes chopped
  • 1 1/2 tsp red chilli powder
  • 1/2 tsp crushed red chilli
  • 1/2 tsp haldi (turmeric)
  • 1 tsp dhania powder (ground coriander)
  • 1 1/2 tsp salt or to taste
  • 2 tbsp yogurt whisked, optional
For the Tinday and Shorba
  • 500 g tinday (round gourd) peeled, cut into halves or quarters
  • 3 cups water for the shorba, plus more to cook the meat
  • 4 green chillies whole
  • 1/2 tsp garam masala
  • 2 tbsp fresh dhania (coriander) chopped, to garnish

Equipment

  • Heavy pot (degchi) or pressure cooker

Method
 

Cook the gosht
  1. Heat the oil in a heavy pot and fry the sliced onions on medium heat for 8-10 minutes until golden brown.
  2. Add the mutton and ginger garlic paste and bhuno on high heat for 5-6 minutes until the meat changes colour.
  3. Add the tomatoes, red chilli powder, crushed red chilli, haldi, dhania powder, salt and yogurt (if using). Bhuno for 5-7 minutes, adding a splash of water when needed, until the oil separates.
  4. Add 2 cups of water, cover and cook on low heat for 45-60 minutes until the mutton is almost tender. (In a pressure cooker, 4 whistles are enough.)
Add the tinday
  1. Add the tinday pieces and bhuno with the meat for 3-4 minutes so they take on the masala.
  2. Pour in 3 cups of water for the shorba and add the whole green chillies. Bring to a boil.
  3. Cover and cook on low heat for 15-20 minutes until the tinday are soft but still hold their shape, and the oil rises on top of the shorba.
  4. Sprinkle the garam masala and fresh dhania, cover for 2 minutes and serve hot.

Notes

Choose tender tinday: small, light green tinday with soft skin and small seeds cook faster and taste sweeter.
Do not overcook the tinday: add them only when the meat is almost done, or they turn mushy.
Thicker gravy: use 2 cups of water for the shorba instead of 3, or mash one tinda piece into the gravy.
Beef or chicken: beef needs a little longer to soften; with chicken, add the tinday after 15 minutes.