Dahi Ka Gosht

Mutton cooked in yogurt based spicy gravy

New Update
Main Ingredients Boneless Mutton, Yogurt
Cuisine Hyderabadi
Course Main Course Mutton
Prep Time 1.30-2 hour
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking
Others Non Veg

Ingredients list for Dahi Ka Gosht

  • 800 grams Boneless Mutton cubed
  • 1 1/2 cups Yogurt
  • 3 tablespoons Oil
  • 2 medium Onion , sliced
  • 2 teaspoons Ginger paste
  • 2 teaspoons Garlic paste
  • 5 Green chillies, minced
  • to taste Salt
  • 2 Bay leaf
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin powder
  • 1/2 teaspoon Mace and cardamom powder
  • 2 tablespoons Fresh coriander leaves, chopped


  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.
  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.
  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).
  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.

Nutrition Info

Calories 2309
Carbohydrates 37.8
Protein 163.1
Fat 167.2
Other Fiber Vitamin B12- 21.2mcg