How to make Dahi Ka Gosht -

Mutton cooked in yogurt based spicy gravy

Sanjeev Kapoor

This recipe is from the book Pressure Cooking.

Main Ingredients : Boneless Mutton (हड्डी रहित मटन), Yogurt (दही)

Cuisine : Hyderabadi

Course : Main Course Mutton

For more recipes related to Dahi Ka Gosht checkout Mutton Curry, Haleem, Kadai Gosht Hussainee, Mutton Khichda . You can also find more Main Course Mutton recipes like Pork Sorpotel Mangshor Curry Spaghetti Bolognese Keema Kofta

Dahi Ka Gosht

Dahi Ka Gosht 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 : 1.30-2 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking :

Taste : Spicy

Ingredients for Dahi Ka Gosht Recipe

  • Boneless Mutton cubed 800 grams

  • Yogurt 1 1/2 cups

  • Oil 3 tablespoons

  • Onion , sliced 2 medium

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Green chillies, minced 5

  • Salt to taste

  • Bay leaf 2

  • Coriander powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Mace and cardamom powder 1/2 teaspoon

  • Fresh coriander leaves, chopped 2 tablespoons


Step 1

Heat one tablespoon of oil in a kadai and sauté the onions till brown. Grind the onions to a fine paste. Marinate the mutton in a mixture of the yogurt, ginger paste, garlic paste, minced green chillies and salt for one hour, preferably in a refrigerator.

Step 2

Heat the remaining oil in a pressure cooker and add the bay leaves. Add the marinated mutton and cook till the gravy starts boiling.

Step 3

Stir in the coriander powder, cumin powder, browned onion paste and half a cup of water. Seal the cooker with the lid and cook till the pressure is released six times (six whistles).

Step 4

Remove the lid when the pressure has reduced completely and sprinkle the mace-cardamom powder over the mutton. Serve hot, garnished with chopped coriander leaves.

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MasterChef Sanjeev Kapoor

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 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.