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Main Ingredients | Boneless Mutton, Eggs |
Cuisine | Bihari |
Course | Main Course Mutton |
Prep Time | 41-50 minutes |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Dabba Ghosht
- 500 grams Boneless Mutton 1/2 inch cubes
- to taste Eggs
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Ginger paste
- 1/2 teaspoon Garlic paste
- 100 grams Noodles
- to deep fry Oil
- 2 medium Potatoes cut into roundels
- 3 tablespoons Ghee
- 2 Cloves
- 4-5 Black peppercorns
- 1 Bay leaf
- 2 tablespoons Cashewnut powder
- 1/4 teaspoon Black pepper powder
- 1 teaspoon Red chilli powder
- 2 tablespoons Fresh coriander leaves chopped
- 1 medium Tomatoes cut into roundels
- 2 Eggs
Method
- Marinate mutton with salt, garam masala powder, ginger paste and garlic paste for fifteen to twenty minutes.
- Add half a cup of water and pressure cook the same for six whistles or till mutton is tender. Cook the noodles in boiling water till al dante.
- Drain, refresh in cold water and drain again. Keep aside. Heat oil in a kadai and deep fry potatoes till golden. Drain and set aside on an absorbent paper. Heat ghee in a kadai, add cloves, black peppercorns and bay leaf and sauté for a minute. Add cashewnut powder and sauté for a minute or till it emits a nice aroma.
- Add the cooked mutton with the stock, black pepper powder and red chilli powder and simmer on low heat till the gravy is thick.
- Add the cooked noodles and coriander leaves and stir. Adjust seasoning. Preheat oven to 150ºC. Transfer the mutton into a baking dish, spread the fried potato slices and then the tomato slices over.
- Whisk eggs in a bowl and pour over the tomato slices. Bake in the preheated oven for fifteen minutes at 150C or till the eggs are cooked to a nice golden layer. Serve hot.
Nutrition Info
Calories | 2608 |
Carbohydrates | 131.7 |
Protein | 125.4 |
Fat | 175.5 |
Other Fiber | Iron- 20.1mg |
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