Ingredients |
|
| Mutton (meat) | 1 kg |
| Curd (dahi) | 1 cup |
| Garlic (lahsan) paste | 2 table spoon |
| Ginger (adrakh) paste | 1 table spoon |
| Coriander (dhaniya) powder | 1 tea spoon |
| Cumin (jeera) powder | 1 tea spoon |
| Red chilli (lal mirch) powder | 1 tea spoon |
| Onion (payaz) chopped | 2 cup |
| Cloves (laung) | 3-4 |
| Green cardamom (chhoti elaichi) | 4 |
| Green chillies (hari mirch) | 4 |
| Cashew nuts (kaju) | ½ cup |
| Poppy seeds (khuskhus) | 2 table spoon |
| Salt (namak) | to taste |
| Vegetable oil | 5 table spoon |
Method
- 1. Wash and cut mutton into small pieces.
- 2. Take curd in a bowl, add garlic ginger paste, coriander powder, cumin powder and red chilli into it and mix it well.
- 3. Marinate mutton with this mixture and leave it in fridge for overnight.
- 4. Roast poppy seeds, mix it with cashew nuts and grind it to smooth paste.
- 5. Heat oil in a pan, add onion and cook till it becomes soft.
- 6. Then add cloves and cardamom and stir it for 3-4 minutes.
- 7. Now add mutton and cook it for 15 -20 minutes. Adjust salt and chilli.
- 8. Then add water and let it cook in pressure cooker, till the mutton becomes soft.
- 9. Now put the flame off and let it cool and then remove the lid.
- 10. Again put it on gas and add the cashew nut- poppy seeds paste.
- 11. Let it cook on low flame for 10- 15 minutes.
- 12. Put the flame off and serve Dahi Masala Gosht with nan or roti.
- Recipe Type : Curries, Mutton, Non vegetarian
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