Dahi Gosht
A rich and aromatic Mughlai curry where tender mutton pieces are slow-cooked in a creamy, tangy yogurt gravy. This classic dish, spiced with whole garam masala, is perfect for a special meal with naan or pulao.
For 4 servings
6 steps. 90 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.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.
- c.Mix thoroughly to ensure each piece of mutton is well-coated.
- d.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
Step 2
- a.Prepare the Fried Onions (Birista)
- b.Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
- c.Add the thinly sliced onions and fry, stirring frequently, for 15-20 minutes until they turn a deep, even golden brown and become crispy.
- d.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
Step 3
- a.Sauté Aromatics and Brown the Mutton
- b.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.
- c.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
Step 4
- a.Build the Yogurt Gravy
- b.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.
- c.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.
- d.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
Step 5
- a.Slow Cook the Mutton
- b.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.
- c.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.
- d.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
Step 6
- a.Finish and Garnish
- b.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.
- c.Stir in the garam masala powder. Taste and adjust the salt if necessary.
- d.Let the curry rest for 10 minutes for the flavors to meld.
- e.Garnish with chopped coriander leaves, ginger juliennes, and the reserved crispy fried onions before serving hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use full-fat, room-temperature yogurt and add it on low heat while stirring continuously to prevent it from curdling.
- 2The 'bhunai' (sautéing) of the mutton is the most critical step for flavor development. Don't rush it.
- 3Fry the onions slowly and evenly to a deep golden brown. Burnt onions will impart a bitter taste to the final dish.
- 4For an even richer flavor, use bone-in mutton pieces as the bones release collagen and add depth to the gravy.
- 5Always add hot water to the curry to maintain the cooking temperature, which helps in keeping the mutton tender.
- 6Let the finished curry rest for at least 10-15 minutes before serving. This allows the flavors to deepen and meld together beautifully.
Adapt it for your goals.
Protein Swap
Replace mutton with bone-in chicken pieces. Reduce the cooking time accordingly; chicken will cook in about 30-40 minutes on the stovetop or 2-3 whistles in a pressure cooker.
Richer GravyRicher Gravy
Add a paste of 8-10 soaked and blanched almonds along with the crushed onions for a creamier, nuttier gravy, characteristic of royal Mughlai cuisine.
Spicier VersionSpicier Version
Increase the amount of Kashmiri red chili powder and add 2-3 slit green chilies along with the whole spices for extra heat.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Promotes Gut Health
The use of yogurt (dahi) provides beneficial probiotics that support a healthy gut microbiome, aiding in digestion and improving immunity.
Rich in Iron and Zinc
Red meat like mutton is a great source of heme iron, which is easily absorbed by the body and helps prevent anemia, as well as zinc, which is vital for immune function.
Anti-inflammatory Spices
The recipe includes spices like turmeric, ginger, and garlic, which are known for their natural anti-inflammatory and antioxidant properties.
Frequently asked questions
One serving of Dahi Gosht (approximately 335g) contains around 450-550 calories, depending on the fat content of the mutton and the amount of ghee used. This is an estimate and can vary.