Dahi Tamater ka Gosht Recipe

Marinate it well: Mutton also become more tender when marinated with raw papaya and curd. The longer you do this, the better it is. Same is achieved by using lemon and nutmeg. but this changes the taste of the lamb.

The acidic medium in a good marinade helps to break down the collagen between the fibre muscles that hold the meat together. A breakdown of these fibres makes the meat in the mutton curry tender.

Salt the meat – Rubbing salt on meat is an effective way to break the muscle fibres down. Salt and leave it for a couple of hours. Before cooking simply rub the excess salt off.

Indian lamb curry or dahi tamater ka gosht recipe, mutton curry recipe

The Dahi Tamater ka Gosht Recipe Story

I admit that we really are a red meat-loving family. If we do not get a good helping of Indian mutton curry at least twice in a week, we have severe withdrawal symptoms.

Our Punjabi style homemade mutton curries are usually with thin & runny curry and can be eaten with equal relish with either roti or rice. I today bring to you my Dahi Tamater ka Gosht Recipe, an Indian mutton curry which is cooked regularly in our home.

Dahi Tamater ka Gosht recipe or Mutton in Yoghurt & Tomato Curry involves cooking lamb or mutton in a gravy made with tomatoes & curds. This lamb curry is delicately spiced and very fragrant. You can also vary the level of spices to your taste.

A well-done mutton curry recipe is best done when slow-cooked, however, due to paucity of time I have resorted to the use of pressure cooking toward the end of the recipe.

At the end of it, the succulent rich lamb curry with melt in the mouth mutton is just what you need to wrap up a long hard day at work.

Here you go with my lamb curry or Dahi Tamater ka Gosht recipe. Hope you enjoy making it and relish eating it with your family :)

• Preparation time: 15 minutes
• Cooking time: 1.5 hours
• Cooking Gizmos: Pressure Cooker
• Serves: 3