Recipe of Dahi Gosht:
Heat one tablespoon of oil in a kadai and saute the onions till brown. Grind the onions to a fine paste. Marinate the mutton in a mixture of the yogurt, ginger paste, garlic paste, minced green chilies, and salt for one hour, preferably in a refrigerator.
Soak the Cashew nut for one hour and grind making a thin paste, after that keep aside in a bowl
Heat the remaining oil in a pressure cooker and add the bay leaves. Add the marinated mutton and cook till the gravy starts boiling.
Stir in the coriander powder, cumin powder, saute’d onion paste and Cashew nut paste and half a cup of water. Seal the cooker with the lid and cook till the pressure is released four times (Four whistles) in the slow fire.
Remove the lid when the pressure has reduced completely and sprinkle the mace-cardamom powder over the mutton. Serve hot, garnished with coriander leaves and julienne Ginger.
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