Tawa Gosht Recipe


Tawa Gosht

Tawa Gosht is a special Pakistani Restaurant and Roadside dish cooked on a large Iron griddle (tawa) to impart special flavours. A must try recipe !!

Tawa Gosht Recipe
Photo: Tawa Gosht Recipe

This tasty mutton curry  is heavily influenced by Pakistani style of cooking. The freshly pounded spices gave it a real authentic flavor. Tender morsels of lean mutton or lamb tossed over an iron skillet with most exotic spices and yogurt, crushed garlic and ginger root, then covered in light tomato onion curry. 

Tawa Gosht Recipe
Photo: Tawa Gosht Recipe

After eating it, I often thought to make it at home and finally now I tried and got it very similar to that actual taste. It has a little spicy taste due to use of green chilies. My whole family also like it. You can adjust the seasoning according to your taste. Goes great with Roghni Naan, salad and Mint raita. A scrumptious dinner !!

Check it out the Tawa Gosht Recipe and printable version below!!

Tawa Gosht

Tawa Gosht is a special Pakistani Restaurant and Roadside dish cooked on a large Iron griddle (tawa) to impart special flavours. A must try recipe !!
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 5
Author Bushrah | Recipestable


  • 1 kg lamb or mutton
  • 1 onion finely chopped
  • 2 to matoes finely chopped
  • 1 cup plain yogurt
  • 1/2 cup desi ghee
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon dry roasted cumin
  • 1 tablespoon red chili powder
  • 1 tablespoon coriander powder
  • 1 teaspoon garam masala powder
  • salt to taste

For Garnishing

  • 4-6 green chilies thinly sliced
  • 1 to mato cut into rounds
  • 2 tablespoon green coriander chopped
  • 1 inch piece of ginger julienned



  • Place meat in a large bowl. Add ginger-garlic paste, yogurt, cumin, coriander, salt and red chilli powder.Toss to coat evenly.
  • Cover and marinate for at least 4 hours or overnight.
  • Now heat ghee or butter on a large griddle (tawa) over medium heat.
  • Add chopped onions. Sauté for 3-4 minutes or until they change colour.
  • Now add tomatoes and meat.Stir well.
  • Cook, covered on very low heat for 1 hour or until meat is tender.
  • Keep stirring occasionally and add little water if mixture begins to stick.
  • Cook on high heat for 10 minutes or until all liquids dry off and oil comes on top.
  • Sprinkle garam masala over it.
  • Garnish with green chillies, fresh green coriander, tomato and ginger slices.Delicious Tawa Gosht is ready to serve. ENJOY 🙂


Serving Suggestions:
Serve with naan, salad and mint raita.
I have also posted Matka Gosht recipe which is another Tastiest version of making Mutton Curry. Do check it out as well.


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  1. I tried this recipe yesterday and it came out amazing…. Thank you for sharing this simple yet delicious dish with us 🙂

  2. My bother and sister-in-law lived in Pakistan for several years and traveled in India, and they said this was the Tawa gosht they ever had. This one will be a house favourite. thanks 🙂

  3. Bushra, I have been following your blog on and off. But i could not stay away from thanking you for this wonderful recipe. I tried this for the first time yesterday and my husband loved it. Being a veggie lover, i mostly cook veg dishes and not an expert in Non- veg cooking. But now i can proudly say i can cook restaurant style tawa gosht. It is always difficult to find recipes to follow exactly. Because most of them adjust the flavours according to their choice. And i cant do the same with non-veg dishes. Thank you again so much.

    • Hi Veena,Thank you so much for taking time to leave a comment here. Appreciate it so much 🙂
      Glad to know that you find the recipes here suiting to your taste.

  4. Hi,i tried this mutton gosht came out great..thanks for the recipe..but the only thing is i made exactly the way you mentioned but did not get the colour as in your picture..

    • Hi, Aisha
      Happy to know that you liked the tawa gosh, thanks a lot for letting me know about it.

      Regarding the colour, I think its because of the chilli powder I use. Please try making it with kashmiri chilli powder, I guess it will give more color to the curries.

      Take care


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