Dhuwan Dahi Gosht
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.
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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
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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.
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