Dahi Gosht (Yogurt Mutton)
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| Ingredients |
- 500 grams Mutton
- 1/3 cup Oil
- 1 pinch Asafoetida
- 4 Cloves
- 1 stick Cinnamon
- 3 Cardamom
- 1 teaspoon Cumin Seeds
- 1 teaspoon Chilli powder
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- 1 cup Curds
- 11/2 cups Water
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Ginger powder
- 1/4 teaspoon Kashmiri garam masala
- 1 tablespoon Mint leaves
- Salt (As per taste)
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| Method |
Mix 1 pinch asafoetida in 1 tsp of water. Beat the curd in a small vessel. Heat the oil. Add the asafoetida water and mutton. Fry on a medium flame for about 5 minutes, stirring often. Add the mixture of clove, cinnamon, cardamon & cummin seeds. Stir briefly. Add the curd. cook uncovered on a medium flame for about 3 minutes, stirring often. Add the water, turmeric powder & salt to taste. Chop the mint leaves finely.
Pressure cook the mutton till soft(i.e. after 1 whistle pressure cook on a low flame for about 15 minutes). when the pressure cooker is opened, add the ginger powder, garam masala and mint leaves. Stir. Cook uncovered on a low flame for 5 minutes. Serve hot with rice, chappatis or parathas.
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Other Details |
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Serves: 6
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Time: 45 mins.
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Category: Main Course | State: Jammu and Kashmir | Submitted by: System
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