How to make Dabba Ghosht -
Mutton and noodles cooked in a spicy masala, topped with fried potatoes and eggs and baked.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless Mutton (हड्डी रहित मटन), Eggs (अंडे)
Cuisine : Bihari
Course : Main Course Mutton
For more recipes related to Dabba Ghosht checkout Mutton Curry, Haleem, Kadai Gosht Hussainee, Mutton Khichda . You can also find more Main Course Mutton recipes like Mangshor Curry Lamb Boulangere Fried Karela Keema Makki Ka Soweta
Dabba Ghosht Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 41-50 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dabba Ghosht Recipe
Boneless Mutton 1/2 inch cubes 500 grams
Eggs to taste
Garam masala powder 1/2 teaspoon
Ginger paste 1/2 teaspoon
Garlic paste 1/2 teaspoon
Noodles 100 grams
Oil to deep fry
Potatoes cut into roundels 2 medium
Ghee 3 tablespoons
Cloves 2
Black peppercorns 4-5
Bay leaf 1
Cashewnut powder 2 tablespoons
Black pepper powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Tomatoes cut into roundels 1 medium
Eggs 2
Method
Step 1
Marinate mutton with salt, garam masala powder, ginger paste and garlic paste for fifteen to twenty minutes.
Step 2
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.
Step 3
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.
Step 4
Add the cooked mutton with the stock, black pepper powder and red chilli powder and simmer on low heat till the gravy is thick.
Step 5
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.
Step 6
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 Kcal
Carbohydrates : 131.7 gm
Protein : 125.4 gm
Fat : 175.5 gm
Other : Iron- 20.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
