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DHAI GOSHT

Cuisine
Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 90 mins Total Time: 1 hr 50 mins
Servings 6
Description

Experience the Rich Flavors of Dhai Gosht. Dhai Gosht is a traditional South Asian dish that beautifully marries tender pieces of lamb or mutton with a creamy yogurt-based gravy, infused with aromatic spices. This dish is a celebration of flavor, featuring a rich blend of whole spices like cloves, cardamom, and cinnamon, complemented by a fragrant paste of onions, garlic, and ginger.

The cooking process involves slowly simmering the meat until it's melt-in-your-mouth tender, allowing the spices and yogurt to create a luscious gravy that coats each piece perfectly. Garnished with fresh green chilies, julienne ginger, and chopped coriander, Dhai Gosht is not only a feast for the palate but also for the eyes.

Serve it hot with steamed rice or fluffy naan to soak up every bit of the delicious gravy.

For Cooking;
  • 1/3 cup ghee or oil
  • 4 cloves
  • 1 black cardamom
  • 4 green cardamoms
  • 1 small piece of mace
  • 2 cinnamon -inch stick
  • 2 medium onions, halves
  • 1 bullet green chili
  • 2 inches ginger
  • 5 garlic cloves
  • A handful of fresh coriander leaves
  • 1 kgs 1.5 lamb/mutton, cut into pieces
  • 1 tsp Celtic salt
  • 1 tsp crushed red chilies
  • 1 tsp red chili powder
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/4 tsp black peppercorns
  • 2 cups water
  • 1 cup yogurt, whisked
    • For Garnish:
  • Green chilies, sliced
  • Julienne cut ginger
  • Chopped fresh coriander leaves
Instructions
  1. Begin by heating ghee or oil in a large, heavy-bottomed pan or pot over medium heat.
  2. Once the ghee or oil is hot, add whole spices such as cloves, black cardamom, green Sauté these spices for a few seconds until they become fragrant, being careful not to burn them.
  3. While the spices are cooking, take the onions, garlic, ginger, green chili, and a handful of fresh coriander leaves.
  4. Blend these ingredients together in a food processor or blender until you achieve a coarse paste.
  5. Make sure to scrape down the sides of the blender if needed to ensure even blending.
  6. Add the prepared onion-garlic-ginger paste to the pan with the sautéed spices.
  7. Cook this mixture over medium heat, stirring occasionally, until it becomes translucent and aromatic. This should take about 5-7 minutes.
  8. Once the paste is cooked, add the pieces of lamb or mutton to the pan.
  9. Increase the heat to high and sauté the meat until it changes color and is browned on all sides. This step is crucial for developing flavor.
  10. In a separate small pan, dry roast cumin seeds, coriander seeds, and black peppercorns over medium heat.
  11. Keep stirring them until they become slightly browned and fragrant.
  12. Remove the pan from the heat and let the spices cool completely before grinding them coarsely in a spice grinder or mortar and pestle.
  13. Once the meat is browned, season it with salt, crushed red chilies, red chili powder, and the freshly prepared spice mix.
  14. Stir well to ensure that the spices coat the meat evenly.
  15. Cook this mixture on medium heat for about a minute to allow the spices to blend with the meat.
  16. Pour in water, ensuring that the meat is submerged.
  17. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer.
  18. Cook until the meat is fully tender, stirring occasionally to prevent sticking and ensure even cooking. This may take 1-2 hours, depending on the cut of meat.
  19. Once the meat is tender, whisk the yogurt in a separate bowl to make it smooth.
  20. Gradually add the yogurt to the pot, stirring gently to incorporate it into the gravy.
  21. Continue to cook on low heat, allowing the mixture to bubble and thicken.
  22. Keep cooking until the water evaporates and the gravy thickens to your desired consistency.
  23. Stir occasionally and taste to adjust the seasoning if needed.
  24. Once the gravy has reached the desired thickness, remove the pot from the heat.
  25. Garnish with sliced green chilies, julienne cut ginger, and chopped fresh coriander leaves.
  26. Serve the Dhai Gosht hot with rice or naan, allowing guests to enjoy the rich, creamy flavors of this delightful dish.
  27. Enjoy your cooking experience and the delicious flavors of Dhai Gosht!
Note

Always add the yogurt over low heat or turn off the heat before adding it to prevent curdling.
If using a pressure cooker, reduce the water quantity to 1 cup and pressure cook for 7-8 minutes, or until tender.

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Zubda Malik (@kitchen_diaries_by_zubda)

Read it online: https://kitchendiariesbyzubda.com/recipe/dhai-gosht/