Dahi Ghosht
About Dahi Ghosht
Mutton chunks slow cooked in curd marinade, with a distinct flavor of saunf.
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Recipe Time & More
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 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 4 Clove
- 3 Bay leaf
- Coriander for garnish
- 1/4 tsp Garam Masala
- 1 cup Sliced onion
- Lime Juice
- Desi Ghee for frying
- 4 Green Chillies 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.
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Recipe Nutrition
Calories: 551kcal | Carbohydrates: 20g | Protein: 44g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 121mg | Sodium: 469mg | Potassium: 650mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1209IU | Vitamin C: 18mg | Calcium: 205mg | Iron: 3mg
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5 Comments
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This looks delightful! Thanks for the recipe.
I’m excited to make this at home!
This is awesome! Can’t wait to cook it.
Really like your presentation, excellent.
Very very tempting, I am gonna try soon…