Dhaas Gosht
A unique and aromatic Kashmiri mutton curry. Tender lamb pieces are slow-cooked in a yogurt-based gravy with fragrant spices like fennel and dry ginger. A lesser-known gem that's rich, pungent, and deeply comforting.
For 4 servings
Marinate the Mutton
- In a large bowl, combine the mutton pieces, whisked room-temperature yogurt, ginger-garlic paste, turmeric powder, and half of the salt (about 0.75 tsp).
- Mix thoroughly with your hands, ensuring each piece of mutton is well-coated.
- Cover and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
Prepare the Aromatic Base
- Place a pressure cooker over high heat and add the mustard oil. Heat until it's very hot and just begins to smoke lightly. This step is crucial to mellow the oil's pungency.
- Immediately reduce the heat to medium. Let the oil cool for 30 seconds, then add the whole spices: bay leaf, black and green cardamoms, cloves, and cinnamon stick. Sauté for 30-45 seconds until they become fragrant.
- Add the asafoetida, give it a quick stir, and then add the thinly sliced onions.
- Fry the onions, stirring frequently, for 12-15 minutes. Be patient and cook them until they are a deep, uniform golden brown. This caramelization is the foundation of the curry's rich flavor and color.
Sauté the Mutton (Bhunai)
- Add the marinated mutton along with the entire marinade to the cooker.
- Increase the heat to medium-high. Sauté for 8-10 minutes, stirring continuously. Cook until the mutton is lightly browned, the moisture from the yogurt has mostly evaporated, and you see oil separating at the sides of the cooker.
- Add the powdered spices: fennel powder, dry ginger powder, and Kashmiri red chili powder. Stir and cook for another 1-2 minutes until the raw aroma of the spices is gone.
Pressure Cook the Curry
- Pour in the hot water and add the remaining salt. Stir well, scraping the bottom of the cooker to deglaze any flavorful bits stuck to it.
- Secure the lid of the pressure cooker. Bring to high pressure (the first whistle). Then, reduce the heat to medium-low and cook for 25-30 minutes.
- Turn off the heat and allow the pressure to release naturally. This can take 15-20 minutes but results in exceptionally tender meat.
Finish and Serve
- Once the pressure has fully released, carefully open the cooker. Check if the mutton is tender; it should be falling off the bone. If not, pressure cook for another 5-10 minutes.
- If the gravy is too thin for your liking, simmer the curry without the lid on medium heat for 5-7 minutes to thicken it.
- Stir in the ghee and garam masala powder. Let the curry rest for 5-10 minutes to allow the flavors to meld.
- Garnish with freshly chopped coriander leaves and serve hot with steamed rice or naan.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using bone-in mutton is highly recommended as the bones add immense flavor and richness to the gravy.
- 2Frying the onions to a deep golden brown (birista) is non-negotiable for achieving the authentic taste and color of the curry.
- 3Always use well-whisked, room-temperature yogurt to prevent it from curdling when it hits the hot cooker.
- 4Allowing the pressure to release naturally is key to tender, succulent mutton. Quick-releasing can make the meat tough and chewy.
- 5For a deeper flavor, you can marinate the mutton overnight in the refrigerator. Just bring it to room temperature before cooking.
Adapt it for your goals.
Meat Variation
This curry can also be made with lamb or even chicken. If using chicken, reduce the pressure cooking time to about 15 minutes.
Cooking MethodCooking Method
If you don't have a pressure cooker, you can make this in a heavy-bottomed pot (like a Dutch oven). After sautéing the mutton, add the water, bring to a boil, then cover and simmer on low heat for 1.5 to 2 hours, or until the mutton is tender.
Spice AdjustmentSpice Adjustment
For a spicier version, you can add 1-2 slit green chilies along with the onions or add a teaspoon of regular red chili powder along with the Kashmiri chili powder.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
Promotes Digestive Health
The key spices, fennel and ginger, are well-known for their digestive properties. They can help soothe the stomach, reduce bloating, and improve digestion.
Rich in Iron
Red meat like mutton is a great source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
Gut-Friendly Probiotics
The use of yogurt as a base for the gravy introduces beneficial probiotics, which support a healthy gut microbiome and improve digestion and immunity.
Frequently asked questions
Dhaas Gosht is a traditional and lesser-known Kashmiri mutton curry. Its unique flavor profile comes from the combination of yogurt, fennel powder (saunf), and dry ginger powder (sonth), which gives it a pungent, aromatic, and slightly tangy taste.