Mutton pieces cooked in luscious creamy coconut and poppy seed gravy is a special recipe. Learn how to make it at home as Chef shows the step by step process and the techiques for a perfect curry. Serve it hot and relish it on any day to make your day special.
How To Cook:
Dabba Gosht
Ingredients
500 grams boneless mutton cut into cubes
12-16 cashewnuts soaked
¼ cup desiccated coconut
2 tablespoons poppy seeds (khus khus) soaked
3 tablespoons ghee
1 cup onion paste
1 tablespoon ginger-garlic paste
½ tablespoon green chilli paste
¾ cup yogurt
2 tablespoons roasted Bengal gram (chana dal) powder
Salt to taste
¼ teaspoon garam masala powder
3 eggs
1 small tomato sliced
Chopped fresh coriander leaves for garnishing
Method
1. Blend together cashewnuts desiccated coconut and poppy seeds to a fine paste.
2. Heat ghee in a pressure cooker. Add onion paste and sauté for 2 minutes. Add ginger-garlic paste and green chilli paste mix and sauté for a minute.
3. Add mutton cubes mix well and cook for 2-3 minutes. Add yogurt and mix well.
4. Add the prepared paste and Bengal gram powder mix and cook for 3-4 minutes.
5. Add salt and garam masala powder and mix well. Add 2 cups water stir cover and pressure cook till the pressure is released for 6-8 times.
6. Preheat oven to 180˚ C.
7. Beat eggs with salt in a bowl.
8. Transfer the mutton curry in a glass baking dish pour the beaten eggs and top with tomato slices.
9. Put the dish in the preheated oven and bake for 8-10 minutes.
10. Garnish with coriander leaves and serve hot.
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