Dahi Gosht
Tender mutton simmered in a tangy yogurt gravy with warm whole spices, onion, ginger, and garlic. This classic Indian curry is rich without being too heavy and tastes wonderful with roti or jeera rice.
For 4 servings
- prep · ~10 min
Prep the meat and whisk the yogurt.
1.Wash the mutton and drain well.2.Slice the onion finely and slit the green chilies.3.Whisk the yogurt in a bowl until smooth so it does not split later. - saute · ~8 min
Cook the whole spices and onions.
1.Heat oil in a heavy pan over medium heat.2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon.3.Let the spices sizzle for 30 seconds until fragrant.4.Add the sliced onion and cook until light golden, 6 to 8 minutes.TIPKeep the heat medium so the onions brown evenly without burning the whole spices. - saute · ~11 min
Add ginger-garlic paste and brown the mutton.
1.Add the ginger-garlic paste and cook for 1 minute until the raw smell fades.2.Add the mutton and stir well to coat it with the onion mixture.3.Cook for 8 to 10 minutes, stirring often, until the meat loses its raw color and starts to brown. - mix · ~5 min
Add the yogurt and ground spices.
1.Lower the heat.2.Add whisked yogurt a little at a time, stirring continuously.3.Mix in coriander powder, red chili powder, turmeric powder, black pepper, and salt.4.Add the green chilies and cook for 3 to 4 minutes until the gravy looks smooth.TIPStir constantly while adding yogurt to help keep the gravy smooth. - simmer · ~40 min
Simmer until the mutton is tender.
Pour in the hot water and bring the curry to a gentle simmer. Cover and cook on low heat for 35 to 40 minutes, stirring now and then, until the mutton is tender and the gravy is lightly thickened.
TIPAdd a splash more hot water if the curry dries out before the meat is cooked. - garnish · ~2 min
Finish with garam masala and coriander leaves.
Sprinkle in the garam masala and chopped coriander leaves. Simmer uncovered for 2 minutes to bring everything together.
- serve
Serve the dahi gosht hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pan so the yogurt gravy cooks gently and does not catch at the base.
- 2Whisk the yogurt until completely smooth and bring it close to room temperature before adding.
- 3Add the yogurt on low heat in 2 to 3 additions, stirring nonstop to prevent splitting.
- 4Brown the mutton well before simmering; that early color gives the curry a deeper meaty flavor.
- 5If the goat is older or a tougher cut, extend the covered simmer until a piece yields easily to a fork.
- 6Keep extra hot water nearby and add only small splashes, so the gravy stays rich instead of turning thin.
- 7Rest the curry for 10 minutes after finishing; the oil and yogurt gravy settle and the spices taste rounder.
Adapt it for your goals.
Pressure-cooker
Use a pressure cooker after adding water to shorten cooking time; ideal when goat takes longer to become tender.
bonelessBoneless
Make it with boneless mutton for easier serving, though bone-in pieces give the gravy a fuller taste.
spicierSpicier
Increase red chili powder or add more slit green chilies if you want a sharper, hotter North Indian-style curry.
creamierCreamier
Use full-fat yogurt for a richer, silkier gravy and a lower chance of splitting during cooking.
Why this is on our healthy list.
Protein-Rich Main Dish
Mutton and yogurt make this curry satisfying and filling, with protein that helps turn it into a substantial meal.
Fermented Dairy Goodness
The yogurt adds tang and body while contributing dairy nutrients and a gentler richness than a heavy cream-based gravy.
Spice-Forward, Not Heavy
Whole spices, ginger, garlic, and chilies bring strong flavor, so the dish tastes rich without relying on a lot of oil.
Frequently asked questions
Whisk it very smooth, lower the heat, and add it gradually while stirring continuously. Cold yogurt added quickly to a hot pan is more likely to split.
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