Dahi Tamatar ka Gosht, Mutton Curry with Yoghurt & Tomatoes Gravy
Dahi Tamatar ka Gosht is a delectable Indian Mutton Curry or Lamb Curry. This recipe is cooked in a tomato & curds based gravy and seasoned to perfection with a melange of aromatic spices.
Ingredients
- 500 gram Mutton Fresh from the leg or shoulder
- 3 piece Onions medium sized puree’d
- 3 piece Tomatoes medium sized puree’d
- 4 tbsp Vegetable Oil I use Rice Bran oil
- 3 tbsp Ginger Garlic Paste Fresh works best
- 1 piece Black Cardamom
- 1 inch Cinnamon
- 4 piece Cloves
- 1 piece Bay Leaf
- 1.5 tsp Red Chilli Powder
- 1 tbsp Coriander Powder
- 1 tsp Turmeric Powder
- 0.5 tbsps Black Pepper Powder
- 1 cup Yoghurt or Curds Homemade works very well
- 0.5 tbsp Garam Masala Homemade works very well
- 1.5 tbsp Ghee
- 0.5 tsp Salt To taste
Instructions
- Heat oil and crackle whole spices i.e. black cardamom, cinnamon, bay leaf & cloves in a pressure cooker. Season the oil with these till it gets aromatic.
- Add and fry onion puree for around 9 minutes or till the onions leave oil.
- Add ginger-garlic paste and fry for 5 minutes or till their raw smell goes away.
- Add tomato puree, half of the curds & a paste made with powdered masalas (red chilli, turmeric, coriander and black pepper powder & a little water) and fry till the masala is ready and oil separates from it.
- Add the mutton and fry with this masala for about 12-15 minutes turning every two minutes or so. Add the salt here to seal the juices of mutton within.
- Add a cup of water to remaining half of the curds and add to the cooking mutton. Cover the pressure cooker with the lid and wait for 4 whistles. This should take about 10 minutes or so.
- Once the pressure releases by itself, add 0.5 cups of warm water, garam masala and ghee. Put the lid back on and give it another two whistles.
- Remove from fire and let the pressure release by itself.
- Serve Dahi Tamater ka Gosht hot with aromatic basmati rice or freshly made rotis.
Notes
- Always buy freshly butchered meat from a young lamb.
- Cook the mutton curry really slow.
- Mutton also becomes more tender when marinated with raw papaya and curd. The longer you do this, the better it is.
- Rubbing salt on meat is an effective way to break the muscle fibres down. Salt and leave it for a couple of hours.