Quick and Easy Dahi Gosht Recipe | Mutton Yogurt Curry Recipe

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: buttermilk

Low-fat yogurt reduces calories while buttermilk is more economical.

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and often less expensive than lamb.

Grind 2 large onions, 10 cloves of garlic, 1 inch of ginger, and 20 green chilies to a fine paste without adding water.

Marinate the mutton (a little more than 1 kg) with the ground paste, salt to taste, and 0.5 teaspoon of turmeric. Mix well and let it rest for at least 1 hour (overnight is ideal).

Heat 3 to 4 tablespoons of ghee in a large pot until melted.

Add 2 bay leaves, 1 inch of cinnamon, 1 star anise, 5 to 6 cloves, 3 to 4 green cardamoms, and 10 peppercorns to the ghee and sauté until aromatic.

Add the marinated mutton to the pot and fry on high flame for 5 to 6 minutes until the oil starts to separate.

Add 1.5 teaspoons of garam masala powder to the mutton and mix well.

Pour in 1 liter of water, rinsing the marinating bowl to capture all flavors, and stir.

Cover and cook on medium flame for about 30 to 35 minutes.

After 35 to 40 minutes, check that the mutton is cooked and reduce the flame to low.

Add 0.5 kg of whisked yogurt to the pot and mix well, cooking until the oil separates and the curry is soupy.

Add 2 tablespoons of freshly chopped coriander leaves and tear in 10 to 15 mint leaves, mixing well.

Shut off the flame and garnish with fried onions, julienned ginger, chopped green chilies, and additional coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens