Nasuha Blog

With the summers comes the stone fruits and I get obsessed with cooking and baking with them. This obsession is not irrational as you just get a few days to enjoy these and then have to wait for an entire year for them to come back. So please bear with the upcoming recipes which will be featuring a lot of stone fruits :)
Made this not so common combination a few days back and it was loved by all in the family. The sweet and tangy plums gives a characteristic flavor to the gravy which goes very well with the spicy mutton. This recipe need both dried plums and fresh plums but if fresh plums are not available, you can add a few teaspoons of lemon juice.The thing that you should always keep in mind while cooking with plums is to add them at the end of cooking. If they are added in between, they make the gravy a bit bitter. Here is how I made this curry.

This recipe goes to the Kitchen Aid Contest organised by IFBM, the first f it's kind, food Blogger's meet that is happening in Bangalore.


All you need is

Oil - 3 tbsp and for frying onions
Ghee - 2 tbsp
Onion - 2 cups ( Finely chopped )
Cloves - 2-3
Black cardamom - 2
Cinnamon stick - 2 inch piece
Black peppercorns - 4-5
Mutton - 500 g
Yogurt - 1\4 cup
Ginger garlic paste - 2 tsp
Kashmiri red chili powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1\2 tsp
Garam masala powder - 1\2 tsp
Salt to taste
Dried plums - 100 g ( I used Del Monte's California prunes )
Fresh plum - 1 ( cut into thick wedges )
Fresh coriander for garnishing


Method of preparation

Coarsely puree the dried plums using a chopped.
Heat 3-4 cups of oil in a heavy bottom pan.
When the oil is hot, add the onion.
Fry the onion till they are golden brown.
Keep stirring in between for uniform browning of onions.
Drain the browned onion on a tissue lined plate.
Transfer the remaining oil in a vessel and keep for future use.
Add 3 tbsp oil and 2 tbsp ghee in a pressure pan.
Add cloves, black cardamom, cinnamon and peppercorn.
Fry for 20 seconds.
Add mutton and fry on high heat till slightly browned. ( approx 5 minutes )
Mix yogurt, ginger garlic paste, fried onions, kashmiri red chili powder, coriander powder, turmeric powder, garam masala powder and salt in a bowl.
Add it in the pressure pan.
Add a cup of water and pressure cook till mutton is done.
Let the pressure pan cool completely.
Open the pan and add the fresh plum wedges and coarsely chopped dried plums.
Adjust the water and let it come to a boil.
Simmer for 2-3 minutes.
Switch off the heat.
Garnish with fresh coriander.
Serve hot with rice or Naan.

Dhuwan dahi gosht is a mutton preparation where mutton is cooked in a spicy onion and yogurt based gravy and is then infused with the smoke released from a burning piece of charcoal. The charcoal is drizzled with kewra essence and ghee, which releases a very fragrant smoke. The subtle flavor of this smoke gives the gravy a very distinct flavor. Here is the recipe.


All you need is

Mutton - 600 g
Oil - 6 tbsp
Cloves - 3-4
Black peppercorns - 5-6
Cinnamon stick - 1 inch piece
Black cardamom - 2
Dry red chili - 3-4
Onion - 2 cups ( Thinly sliced )
Ginger - 1 inch piece ( pounded )
Garlic - 6-8 cloves ( pounded )
Yogurt - 1 cup
Coriander powder - 2 tsp
Turmeric powder - 1\2 tsp
Kashmiri red chili powder - 1 tsp
Garam masala powder - 1\2 tsp
A piece of coal
Kewra eassence - 4-5 drops
Ghee - 1 tsp



Method of preparation

Heat oil in a pressure pan.
When the oil is hot, add cloves, black peppercorns, cinnamon, black cardamom and dry red chilies.
Fry for 20 seconds.
Add onion and fry till pinkish.
Add ginger and garlic and fry till they turn golden brown.
Add mutton and cook on high heat for 3-4  minutes.
Mix yogurt with coriander powder, turmeric powder, red chili powder and garam masala powder.
Add the yogurt in the mutton.
Add 1\2 cup water.
Cover the lid of the pressure pan and cook till the mutton is done.
For me it took one whistle on high heat and then 10 minutes on low heat.
Meanwhile heat the piece of coal on the gas till it turns red.
When the mutton is done, open the lid when the pressure is released on it own.
Do not release the pressure yourself as it will lead to discoloration of the gravy.
Keep a piece of aluminium foil on top of the mutton.
Keep the piece of coal on the foil.
Pour kewra essence and ghee on the coal and immediately cover the lid of the pan.
Let the smoke penetrate the gravy .
Open the pan after 10-12 minutes.
Remove the coal and aluminium foil and give the mutton a stir.
You can reheat before serving if you want.
Garnish with fresh coriander leaves.
Serve hot with Naan or rice.