Dahi ma Gosht

Having been born into a food-loving Parsi family, I have always been a fan of good food. Both my parents were good cooks and I grew up eating many a great tasting dish. In fact, my dad loved food so much that he himself catered my brother and my Navjote as well as Wedding ceremonies. Over the years, I’ve learnt a lot about cooking from both of them and one such dish is the classic Dahi ma Gosht.

Simmered in layers of spices, this is a classic Parsi dish that is sadly not made often in Parsi homes anymore. I am not sure why because it is super simple!

What makes this dish is the marination as it makes the meat tender, allowing it to break down easily. Adding the yogurt to the meat makes the gravy rich and tones down the heat of the spice. For me however, the best bit is the fried potatoes. You could always be lazy and just cook the potatoes with the mutton of course. But, if you fry them you get that crispy outer layer which is the perfect textural contrast with the silky soft meat.

My family loves this dish and I generally serve it with roti’s or naan and a side salad of chopped cucumber. So without further ado, here’s the recipe for you.

The traditional way of making this recipe (and how Mahazarin prefers) is to add in the yogurt to the mutton at the marination stage. However, when I received this recipe from Maz, I also cooked it at home and prefer adding the yogurt after the mutton is cooked. This is the same method I follow when making the Gujarati Dahi Kadhi. Doing so means that the yogurt doesn’t split in the curry due to the pressure cooking and you get a smooth gravy.