Tender Dahi Ghosht: Slow-Cooked Mutton in a Creamy Yogurt Sauce
1 hour 40 minutes
1130 reads
About Tender Dahi Ghosht: Slow-Cooked Mutton in a Creamy Yogurt Sauce
Indulge in the exquisite flavors of Dahi Ghosht, a classic South Asian comfort food. Imagine tender mutton melting in your mouth, enveloped in a rich and creamy yogurt-based gravy.This slow-cooked marvel is infused with an aromatic blend of fennel, star anise, and warm spices, creating a symphony of flavors that will tantalize your taste buds. Follow our easy step-by-step guide to create this unforgettable dish.Whether it's a special occasion or a cozy weeknight dinner, Dahi Ghosht promises a luxurious and deeply satisfying culinary experience.
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Recipe Time & More
Prep1 hour
Cook40 minutes
Total1 hour 40 minutes
Ingredients
For the Marinade
- 250 gm Mutton Chunks
- 1 cup Yogurt
- 2 tbsp Lime Juice
- 1 tbsp Kashmiri Chili Powder red
- ½ tsp Turmeric Powder
- 1 tbsp Fennel Seeds coarsely ground
For the Spice Blend
For the Ghosht
- 2 tbsp Ghee
- 1 cup Onion sliced
- 4 Chilies green, slit
- 1 tsp Coriander Powder
- ¼ tsp Garam Masala
- ¼ cup Coriander Leaves chopped, for garnish
Instructions
- Wash the mutton chunks thoroughly and place them in a bowl.
- In a separate bowl, combine the yogurt, lime juice, Kashmiri red chili powder, turmeric powder, and ground fennel seeds. This marinade forms the base of the rich, flavorful sauce.
- Add the mutton chunks to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the mutton to tenderize.
- Heat the ghee in a pressure cooker over medium heat. Add the star anise, cloves, bay leaves, and whole fennel seeds. Sauté for a minute until fragrant, which helps release their aromatic oils.
- Add the sliced onions and sauté until golden brown. This adds a touch of sweetness and depth to the dish. Then, add the slit green chilies and sauté for another minute.
- Add the marinated mutton to the pressure cooker and cook for 5 minutes over low heat, stirring occasionally. This helps seal in the juices and develop a richer flavor.
- Stir in the coriander powder. Once the oil begins to separate from the mixture, add ½ cup of water. This indicates that the spices are fully cooked and the flavors have melded.
- Close the pressure cooker lid and cook on low heat for 2 whistles. This ensures the mutton becomes incredibly tender.
- Carefully release the pressure and remove the lid. Simmer the ghosht over low heat, stirring occasionally, until the excess water reduces and the gravy thickens to your desired consistency.
- Finally, stir in the garam masala. This adds a final layer of warmth and complexity to the dish. Garnish with freshly chopped coriander leaves before serving.
Recipe Notes
Expert Tips
- For a richer flavor, toast the nuts before adding them to the recipe.
- Adjust the sweetness to your liking by increasing or decreasing the amount of sugar or sweetener used.
- If you don't have fresh ingredients on hand, frozen fruits and vegetables can be substituted in most cases.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
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Recipe Nutrition
Calories: 551kcalCarbohydrates: 20gProtein: 44gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 121mgSodium: 469mgPotassium: 650mgFiber: 8gSugar: 7gVitamin A: 1209IUVitamin C: 18mgCalcium: 205mgIron: 3mg
Jyothi Varne
Articles: 31
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…