Dhuwan Dahi Gosht is a mutton preparation where mutton is cooked in a spicy onion and yogurt based gravy and is then infused with the smoke released from a burning piece of charcoal.
The charcoal is drizzled with kewra essence and ghee, which releases a very fragrant smoke which is trapped in the curry giving it a lovely earthy flavours. .
The subtle flavor of this smoke gives the gravy a very distinct flavor which is very pleasing to the palate. Here is the recipe to make Dahi Gosht.
Dahi Gosht Recipe
Dhuwan Dahi Gosht is mutton cooked in a spicy onion tomato based gravy and then infused with fragrant smoky flavor. Here is how to make it.
- 600 g Mutton
- 6 tbsp Oil
- 3-4 Clove
- 5-6 Black peppercorns
- 1 inch Cinnamon stick
- 2 Black cardamom
- 3-4 Dry red chilli
- 2 cups Onion Thinly sliced
- 1 inch Ginger Pounded
- 6-8 cloves Garlic Pounded
- 1 cup Yogurt
- 2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Kashmiri red chilli powder
- 1/2 tsp Garam masala powder
- 1 piece Charcoal
- 4-5 drops Kewra eassence
- 1 tsp Ghee
- Heat oil in a pressure pan.
- When the oil is hot, add cloves, black peppercorns, cinnamon, black cardamom and dry red chilies.
- Fry for 20 seconds.
- Add onion and fry till pinkish.
- Add ginger and garlic and fry till they turn golden brown.
Now add mutton and cook on high heat for 3-4 minutes.
- Mix yogurt with coriander powder, turmeric powder, red chili powder and garam masala powder.
- Add the yogurt in the mutton.
- Add 1/2 cup water.
- Cover the lid of the pressure pan and cook till the mutton is done.
- For me it took one whistle on high heat and then 10 minutes on low heat.
- Meanwhile heat the piece of coal on the gas till it turns red.
- When the mutton is done, open the lid when the pressure is released on it own.
- Do not release the pressure yourself as it will lead to discoloration of the gravy.
- Keep a piece of aluminium foil on top of the mutton.
- Keep the piece of coal on the foil.
- Pour kewra essence and ghee on the coal and immediately cover the lid of the pan.
- Let the smoke penetrate the gravy .
- Open the pan after 10-12 minutes.
- Remove the coal and aluminium foil and give the mutton a stir.
- You can reheat before serving if you want.
- Garnish with fresh coriander leaves.
- Serve hot with Naan or rice.
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