Dahi Gosht

Name: Dahi Gosht
Total time: 2400 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 500 gm Mutton Bone-in; 2-3 tsp Ginger garlic paste; 1 tsp Turmeric powder; 3 tsp Red Chilli powder; 2 tsp Salt or to taste; 3 Onions thinly sliced; 1 tsp Cumin powder roasted; 1 tsp Garam Masala; 1 1/2 cups Curd beaten; 3-4 Green Chillies slit; 1 small bunch Coriander Leaves finely chopped; 3 tbsp Oil; 1 tsp Caraway Seeds; 1 "Cinnamon stick; 3-4 Cardamoms

ZMA @zesty5

#cookpadindia
It's a lovely aromatic recipe of my maternal home. My family loves it and it's almost a fortnight preparation at home. And it's made almost twice every Month. And it's a very simple one too. The star ingredient being the homemade Curd. This is highly recommended because it tastes just right this way. However you can use store bought one also. With some selected spices along with Mutton Bone-in, you are good to go. The Onions used are to be deep fried just like that of Onions used for Biryani. Let's get straight away to the recipe people.

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Ingredients

35-40 minutes

5-6 servings

500 gmMutton Bone-in
2-3 tspGinger garlic paste
1 tspTurmeric powder
3 tspRed Chilli powder
2 tspSalt or to taste
3Onions thinly sliced
1 tspCumin powder roasted
1 tspGaram Masala
1 1/2 cupsCurd beaten
3-4Green Chillies slit
1small bunch Coriander Leaves finely chopped
3 tbspOil
1 tspCaraway Seeds
1"Cinnamon stick
3-4Cardamoms

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Steps

35-40 minutes

1

Deep fry thinly sliced Onions and keep them in the freezer for 5 minutes. Later on remove and crush them easily. Marinate Mutton with the rest of the powdered spices mentioned. Keep aside well covered until use. Also add the fried and crushed Onions along with Curd to the marination.
2

Heat Oil in a Pressure Cooker. Add Caraway Seeds and the rest of the whole spices like Cinnamon and Cardamoms. Fry for a minute. And add the marinated Mutton Bone-in. Mix well and keep the heat on a low. Add slit Green Chillies too.
3

Allow it to simmer for about 5-8 minutes. And then Pressure cook it for 6 to 7 whistles or more as required. Simultaneously this can be slow cooked also in a pot if desired. I do it both the ways. If I have time on hand, I prefer to slow cook it. But if not then I pressure cook. It's upto you to decide. Let it slow cook for 45-50 minutes on a low heat keeping an eye on it. In between, keep checking a bit so that it doesn't stick or get burnt. It's a semi thick gravy, so cook accordingly.
4

Serve hot well garnished with finely chopped Coriander Leaves alongside Baghara Khaana, Pulao or Naans.

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Cooksnaps

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ZMA @zesty5

on August 11, 2020 23:01

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.