Dahi Gosht with Rotli

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces with 1 cup of whisked yogurt, ginger garlic paste, turmeric powder, Kashmiri red chili powder, coriander powder, and 1 tsp of salt.
   • Mix thoroughly to ensure each piece of mutton is well-coated.
   • Cover the bowl and let it marinate for at least 1 hour at room temperature, or for best results, 4-6 hours (or overnight) in the refrigerator.
2. 2

   Prepare the Fried Onions (Birista)

   • Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
   • Add the thinly sliced onions and fry, stirring frequently, for 15-20 minutes until they turn a deep, even golden brown and become crispy.
   • Using a slotted spoon, remove the fried onions and spread them on a plate lined with a paper towel to drain excess ghee. Set aside.
3. 3

   Sauté Aromatics and Brown the Mutton

   • In the same pot with the remaining ghee, add the bay leaf, cinnamon stick, slightly crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they release their aroma.
   • Add the marinated mutton to the pot. Increase the heat to medium-high and cook for 10-12 minutes, stirring occasionally. This process, known as 'bhunai', is crucial for browning the mutton and developing a deep flavor.
4. 4

   Build the Yogurt Gravy

   • Take three-quarters of the fried onions and crush them with your hands or grind them into a coarse paste. Reserve the remaining quarter for garnish.
   • Reduce the heat to low. Add the remaining 0.5 cup of whisked yogurt, the crushed fried onions, and the cumin powder to the pot.
   • Stir continuously for 3-4 minutes to fully incorporate the yogurt and prevent it from curdling. Continue to cook until you see oil separating at the edges of the masala.
5. 5

   Slow Cook the Mutton

   • Pour in 1.5 cups of hot water and add the remaining 0.5 tsp of salt. Stir well to combine and bring the gravy to a gentle boil.
   • Stovetop Method: Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 75-90 minutes, or until the mutton is fork-tender. Stir occasionally to prevent sticking.
   • Pressure Cooker Method: Secure the lid and cook on medium heat for 5-6 whistles (approximately 20-25 minutes). Allow the pressure to release naturally before opening.
6. 6

   Finish and Garnish

   • Once the mutton is tender, check the gravy's consistency. If it's too thin, simmer uncovered for 5-7 minutes to thicken it to your liking.
   • Stir in the garam masala powder. Taste and adjust the salt if necessary.
   • Let the curry rest for 10 minutes for the flavors to meld.
   • Garnish with chopped coriander leaves, ginger juliennes, and the reserved crispy fried onions before serving hot.