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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
Marinate the Mutton
Prepare the Fried Onions (Birista)
Sauté Aromatics and Brown the Mutton
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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.
This mughlai recipe takes 115 minutes to prepare and yields 4 servings. At 348.41 calories per serving with 35.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Yogurt Gravy
Slow Cook the Mutton
Finish and Garnish
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.
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.
Increase the amount of Kashmiri red chili powder and add 2-3 slit green chilies along with the whole spices for extra heat.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
The use of yogurt (dahi) provides beneficial probiotics that support a healthy gut microbiome, aiding in digestion and improving immunity.
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.
The recipe includes spices like turmeric, ginger, and garlic, which are known for their natural anti-inflammatory and antioxidant properties.
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.
Dahi Gosht can be part of a balanced diet. It is an excellent source of high-quality protein from mutton and provides probiotics from yogurt, which is good for gut health. However, it is also rich in saturated fats from ghee and red meat, so it should be consumed in moderation.
Yes, absolutely. You can substitute mutton with bone-in chicken. The marination and cooking process remains the same, but you will need to reduce the cooking time significantly. Chicken will cook in about 30-40 minutes on the stovetop.
Yogurt can curdle due to a sudden change in temperature. To prevent this, always use room-temperature yogurt, lower the heat of the pot before adding it, and stir continuously for a few minutes until it is well incorporated into the masala.
Store leftover Dahi Gosht in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day. Reheat gently on the stovetop over low heat, adding a splash of hot water if the gravy has thickened too much.
'Bhunai' is the process of sautéing the meat with spices until the moisture evaporates and the oil separates. It is a crucial step in Indian cooking that deeply develops the flavors, caramelizes the ingredients, and gives the curry its rich, aromatic character.