It was a Sunday and after a really long time, my family wanted to eat some meat. We were still in lock down due to the Coronavirus pandemic and home delivery of fresh meat like the golden olden days wasn’t available. The easiest thing, albeit also quite expensive was the availability of mutton. We bought enough for the few meat eating members of the family and headed back home. Instead of making the same old (but excellent)curry, I decided to make the classic Parsi dish, Dahi nu Gosht.
Serves 4
Ingredients:
To marinate the meat:
1/2 Kg mutton, cleaned
4 cloves of Garlic
1/2 inch ginger
1/2 tsp turmeric powder
For the curry:
1 inch cinnamon stick
4 cloves
3 dried red chillies
2 medium sized onions, finely chopped
2 garlic cloves
1/2 inch piece of ginger
200 ml water
1 tbsp coriander leaves, chopped
1 tbsp lemon juice
Salt to taste
For the masala:
1 cup Coriander leaves and stems
2 green chilli
1/2 tsp cumin seeds
2 tbsp yogurt
Salt to taste
Method:
Marinate: Grind the ginger and garlic together. Marinate the meat with the paste, turmeric and salt atleast 2 hours.
Masala: Grind all the ingredients together except the yogurt, into a fine paste. Mix it with the yogurt and set aside.
Curry: Grind the ginger and garlic into a fine paste.
In a heavy bottom pan, heat some oil; add cinnamon stick, cloves and chillies and fry for 10-15 seconds.
Add the onions, a pinch of salt and fry till it’s golden brown. Add the ginger garlic paste and fry for a minute at low flame.
Add the marinated meat and fry for 5 minutes to seal it. Add water, salt and cook covered for 30-35 minutes. Leave the lid half open and keep stirring. This will help thicken the gravey.
Take it off heat. Add yogurt after 10 minutes and garnish with coriander leaves.
Serve hot with parathas or rice with kachumber!
Parsi dahi nu gosht
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