Dahi Ghosht
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Mutton chunks slow cooked in curd marinade, with a distinct flavor of saunf.
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Ingredients
- 250 gm Mutton Chunks
- 1 cup Curd
- 1 tbsp Fennel Saunf, coarsely ground
- 1 Star anise
- 1 tbsp Kashmiri Red Chili Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 4 Clove
- 3 Bay leaf
- Coriander leaves for garnish
- 1/4 teaspoon Garam masala
- 1 cup Sliced onion
- Lime Juice
- Ghee for frying
- 4 Green Chilies slit
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Instructions
- Wash the mutton pieces and transfer to container to prepare for the marination.
- Marinate the mutton chunks in curd, chilli powder, 1 tsp saunf powder, turmeric and lime juice for 2 hrs.
- Heat ghee in a pressure cooker, add the whole dry spices (bay leaf, cloves, star anise) including the whole saunf seeds and let them splutter.
- Add the sliced onion and fry until golden brown. Next add the slit green chilies.
- Add the marinated mutton and cook for 5 mins on a low flame. Add the dry spice powders and stir in. Once the oil starts to separate add half glass of water and pressure cook on low flame for 2 whistles.
- Remove the lid off and stir on low flame till the excess water is reduced to a thick gravy like consistency, Add the garam masala and garnish with coriander leaves.
Recipe Nutrition
Calories: 551 kcal | Carbohydrates: 20 g | Protein: 44 g | Fat: 33 g | Saturated Fat: 12 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 2 g | Cholesterol: 121 mg | Sodium: 469 mg | Potassium: 650 mg | Fiber: 8 g | Sugar: 7 g | Vitamin A: 1209 IU | Vitamin C: 18 mg | Calcium: 205 mg | Iron: 3 mg
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Really like your presentation, excellent.
Very very tempting, I am gonna try soon…