Recipe of Dahi Gosht:
S.No. | INGREDIENTS | QTY | UOM |
1 | Mutton | 150 | G |
2 | Yogurt | 100 | G |
3 | Onion | 50 | G |
4 | Green Chilly | 100 | G |
5 | Garlic | 20 | G |
6 | Ginger | 20 | G |
7 | Coriander Powder | 5 | G |
8 | Cumin | 2 | G |
9 | Cashew Nut | 70 | G |
10 | Bay Leaf | 1 | G |
11 | Green Coriander | 10 | G |
12 | Oil | 80 | ML |
13 | Mace | 2 | G |
14 | Cardamom | 2 | G |
Method:-
Step 1
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
Step 2
Heat the remaining oil in a pressure cooker and add the bay leaves. Add the marinated mutton and cook till the gravy starts boiling.
Step 3
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.
Step 4
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.