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 Dahi Gosht (Yogurt Mutton) 
  • 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
  • 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)
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.

Other Details
Serves: 6 Time: 45 mins.

Rating: 3 / 5 stars - 2 vote(s).

Category: Main Course | State: Jammu and Kashmir | Submitted by: System


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