Recipe of Dahi Gosht:
| S.No. | INGREDIENTS | QTY | UOM |
| 1 | Mutton | 150 | G |
| 2 | Yogurt | 100 | G |
| 3 | Onion | 50 | G |
| 4 | Green Chilly | 100 | G |
| 5 | Garlic | 20 | G |
| 6 | Ginger | 20 | G |
| 7 | Coriander Powder | 5 | G |
| 8 | Cumin | 2 | G |
| 9 | Cashew Nut | 70 | G |
| 10 | Bay Leaf | 1 | G |
| 11 | Green Coriander | 10 | G |
| 12 | Oil | 80 | ML |
| 13 | Mace | 2 | G |
| 14 | Cardamom | 2 | G |
Method:-
Step 1
Heat one tablespoon of oil in a kadai and saute the onions till brown. Grind the onions to a fine paste. Marinate the mutton in a mixture of the yogurt, ginger paste, garlic paste, minced green chilies, and salt for one hour, preferably in a refrigerator.
Soak the Cashew nut for one hour and grind making a thin paste, after that keep aside in a bowl
Step 2
Heat the remaining oil in a pressure cooker and add the bay leaves. Add the marinated mutton and cook till the gravy starts boiling.
Step 3
Stir in the coriander powder, cumin powder, saute’d onion paste and Cashew nut paste and half a cup of water. Seal the cooker with the lid and cook till the pressure is released four times (Four whistles) in the slow fire.
Step 4
Remove the lid when the pressure has reduced completely and sprinkle the mace-cardamom powder over the mutton. Serve hot, garnished with coriander leaves and julienne Ginger.
