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A unique and aromatic Kashmiri mutton curry. Tender lamb pieces are slow-cooked in a yogurt-based gravy with fragrant spices like fennel and dry ginger. A lesser-known gem that's rich, pungent, and deeply comforting.
Marinate the Mutton
Prepare the Aromatic Base
A unique and aromatic Kashmiri mutton curry. Tender lamb pieces are slow-cooked in a yogurt-based gravy with fragrant spices like fennel and dry ginger. A lesser-known gem that's rich, pungent, and deeply comforting.
This kashmiri recipe takes 90 minutes to prepare and yields 4 servings. At 518.85 calories per serving with 54.79g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Sauté the Mutton (Bhunai)
Pressure Cook the Curry
Finish and Serve
This curry can also be made with lamb or even chicken. If using chicken, reduce the pressure cooking time to about 15 minutes.
If you don't have a pressure cooker, you can make this in a heavy-bottomed pot (like a Dutch oven). After sautéing the mutton, add the water, bring to a boil, then cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender.
For a spicier version, you can add 1-2 slit green chilies along with the onions or add a teaspoon of regular red chili powder along with the Kashmiri chili powder.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
The key spices, fennel and ginger, are well-known for their digestive properties. They can help soothe the stomach, reduce bloating, and improve digestion.
Red meat like mutton is a great source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
The use of yogurt as a base for the gravy introduces beneficial probiotics, which support a healthy gut microbiome and improve digestion and immunity.
Dhaas Gosht is a traditional and lesser-known Kashmiri mutton curry. Its unique flavor profile comes from the combination of yogurt, fennel powder (saunf), and dry ginger powder (sonth), which gives it a pungent, aromatic, and slightly tangy taste.
To prevent curdling, ensure your yogurt is at room temperature and whisked until completely smooth before adding it to the mutton for marination. Adding it gradually while stirring continuously also helps, though in this recipe it's added with the cold mutton, which minimizes the risk.
While mustard oil provides the authentic pungent flavor characteristic of Kashmiri cuisine, you can substitute it with ghee or any neutral vegetable oil. However, the taste will be slightly different.
Dhaas Gosht can be part of a balanced diet. Mutton is an excellent source of protein and iron. The use of yogurt provides probiotics. It is a rich dish, so portion control is advisable, especially if you are monitoring your fat intake.
One serving of Dhaas Gosht (approximately 385g) contains around 550-650 calories. The exact count can vary based on the fat content of the mutton and the amount of oil used.
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