Recipe contributed by Mahazarin Mirza
Born and bred in Mumbai, Maz is an avid foodie who loves experimenting with spice combinations in her kitchen. She loves taking inspiration from different cultures and making unique dishes.
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.
Bawi Bride’s note:
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.
Dahi ma Gosht
Servings 4 people
- 700 gram mutton
- 1.5 cup yogurt
- 1 tbsp ghee
- 2 onions, sliced
- 2 tsp ginger paste
- 2 tsp garlic paste
- 3 bay leaves
- 0.5 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 0.5 tsp cardamom powder
- 1 tsp garam masala
- 3 potatoes, sliced lengthwise
- coriander, chopped
- Green chilies to taste
- Salt to taste
- Marinate the mutton in the ginger paste, garlic paste, minced green chillies and salt preferably overnight.
- Heat the ghee in a pressure cooker pan and sauté the onions till brown, add in the bay leaves.
- Stir in the turmeric, coriander powder, cumin powder and garam masala.
- Add the marinated mutton and allow the mutton to seal for 5 - 7 minutes.
- Add half a cup of water and seal the cooker with the lid. Cook for 3 whistles and about 20 minutes on slow until the meat is tender.
- While this is cooking heat some oil and deep fry the potatoes. Also, empty the yogurt in a bowl and beat it until smooth.
- When the pressure from the cooker has reduced completely, open the cooker and slowly add in the yogurt. Sprinkle in the cardamom powder over the mutton. Mix well until the yogurt has been incorporated into the gravy.
- Garnish with the fried potatoes and coriander and serve hot with chapatis.
This post is part of my ongoing series on the blog, the A to Z of Parsi Food which has been curated in collaboration with Parsi food enthusiasts globally. For more interesting recipes follow the hashtag #AtoZChallenge mentioned below.
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