A delicious delicacy made with boneless mutton pieces.
Here's how to make Dabba Gosht:
- Half kg boneless mutton cut into small pieces
- 2 onions, chopped
- 2 tomatoes, sliced
- ¼ cup oil
- 1 tbsp ginger garlic paste
- 1 tbsp green chilli paste
- 1 tsp whole jeera (cumin)
- 1 tsp roasted jeera powder
- 1 tbsp ground coriander leaves
- 1 tsp coriander powder
- 1 tsp chilli powder
- ½ tsp turmeric powder
- Salt to taste
- ¼ cup cashews ground into fine powder.
- 1 tbsp all-purpose flour
- ¼ cup fresh cream
- Juice of one lemon
- 3 green chillies chopped
- 2 boiled eggs
- 2 raw eggs
- Heat oil. Add whole jeera. Saute chopped onions.
- Add green chilli paste, ground coriander leaves, ginger garlic paste, salt, chilli powder, turmeric, cumin powder and coriander powder.
- Add ½ cup water as masala starts sticking to the pan. Stir well.
- Add the meat pieces. Mix well.
- Cover with lid. Let it cook till the meat becomes tender. Add a little water if necessary. (You can also put it in the pressure cooker for 2-3 whistles. It will get done fast.)
- Add cashew nut powder and mix well.
- In a bowl, mix all-purpose flour and fresh cream into a thick paste.
- Add the paste to the meat. Cook till it is thick and saucy.
- Transfer the meat mixture to a serving bowl.
- Chop the hard boiled eggs, the white and yolk together. Garnish the meat with the chopped eggs, sliced tomatoes and chopped green chilli.
- Beat the raw eggs. Pour it over the meat mix.
- Bake for 20 minutes on 180 degree Celsius.
- Sprinkle with lemon juice before serving.
- It can be served with roti, bread, naan or rumali roti.
Note: If you don’t have an oven, you can do it in a double boiler.
Method for double boiler
- Boil water in the bottom of the double boiler.
- Place the mixing bowl with the meat over the boiling water.
- Cover with a lid.
- Keep first 5 minutes on high flame and the next 30 minutes on low flame.
- Dabba Gosht is ready to be served.
Photograph: Courtesy, Sanjeev Kapoor
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