November 09, 2016

Dhuwan Dahi Gosht Recipe

dhuwan dahi gosht is a delicious and smoky mutton gravy.

dhuwan-dahi-gosht-recipe
Dhuwan Dahi Gosht
dhuwan dahi gosht is a yummy mutton gravy cooked in a spicy onions and yoghurt based gravy.

The taste of this dahi gosht is taken to another level with smoke released from a burning piece of coal infused in the gravy. The coal is drizzled with ghee which releases a fragrant smoke and is trapped in the gravy giving it an earthy flavor.



You can also make this dahi gosht in a pressure cooker and it will take less time that way. I have cooked it in a kadhai and it took me about 40 minutes for the meat to get tender.

dhuwan-dahi-gosht
Dhuwan Dahi Gosht

Dhuwan Dahi Gosht


Author: Razina | Cuisine: Indian | Recipe Type: Main Course 
Prep Time: 10 minutes | Cook Time: 40 minutes | Yield: 4 servings

Ingredients 

  • 1/2 kg mutton, boneless preferred
  • 3 medium onions, finely sliced
  • 4 green cardamoms
  • 4 cloves
  • 6-8 black peppercorns
  • 1 tablespoon ginger garlic paste
  • 3/4 cup whisked yoghurt
  • 2 green chillies
  • salt as required
  • 1 teaspoon red chilli powder, adjust as required
  • 1 tablespoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 6 tablespoons oil
  • a piece of coal
  • 1 teaspoon ghee


Directions for dhuwan dahi gosht recipe


1. Heat oil in a kadhai, add onions and saute till it turns golden brown in colour. Remove and keep on an absorbent paper. Once cooled, crush with your hands.

2. In the same oil add cardamoms, cloves and black peppercorns. Then add ginger garlic paste and saute for a minute. Add mutton pieces and cook on high flame till it changes colour.

3. Lower the flame and add yoghurt, green chillies and salt. Cook for around 10 minutes.

4. Now mix red chilli powder, coriander powder and turmeric powder with little water and add it into the gravy. Also add the crushed fried onions and cook till oil separates.

5. Add 2 cups of hot water and cook on low flame for around 20-25 minutes or till oil starts floating on top.

6. Now keep a piece of aluminium foil on top of the mutton and place the burning coal on it. Pour ghee over the burning coal and immediately cover with a lid so that the smoke penetrates the gravy. Keep covered for 10 minutes.

7. Remove the coal and aluminium foil and stir the gravy once. Reheat if required.

8. Delicious dhuwan gosht is ready. Serve hot with tandoori roti, naan, rice, pulao or any flavored rice.


Notes:

  • You can also cook this dish in pressure cooker to speed up the process.
  • Instead of aluminium foil, you can also place a piece of bread or a small steel bowl.

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The Foodie Delight is a food blog with Indian veg and non veg recipes. This blog is managed by me, Razina. I post easy and simple recipes from my kitchen which are supported by photos and step by step method. Learn these quick recipes and share your feed backs, as your feedback means a lot to me.... Also, if you liked the recipes, I would love if you share it too... all it requires is a simple click on the social media buttons above... Thank you!