How to make Dabba Gosht-SK Khazana -
This dish takes quite long to make but doesn’t take time to be finished
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless mutton (हड्डी रहित मटन), Cashewnuts (काजू)
Cuisine : Indian
Course : Main Course Mutton
For more recipes related to Dabba Gosht-SK Khazana checkout Mutton Curry, Haleem, Kadai Gosht Hussainee, Mutton Khichda . You can also find more Main Course Mutton recipes like Andhra Mutton Curry Saoji Mutton Khichda- Sk Khazana Bhuna Gosht
Dabba Gosht-SK Khazana 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 : 26-30 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Dabba Gosht-SK Khazana Recipe
Boneless mutton cut into cubes 500 grams
Cashewnuts soaked 12-16
Desiccated coconut 1/4 cup
Poppy seeds (khus khus) soaked 2 tablespoons
Ghee 3 tablespoons
Onion paste 1 cup
Ginger-garlic paste 1 tablespoon
Green chlli paste 1/2 tablespoon
Yogurt 3/4 cup
Roasted Bengal gram (daalia) powder 2 tablespoons
Salt to taste
Garam masala powder 1/4 teaspoon
Eggs 3
Tomato roundels 5
Fresh coriander leaves chopped for garnish
Method
Step 1
Put cashewnuts, desiccated coconut and poppy seeds along with the water in a blender and blend to a fine paste.
Step 2
Heat ghee in a pressure cooker. Add onion paste and sauté for 2 minutes. Add ginger-garlic paste and green chilli paste, mix and sauté for 2 minutes.
Step 3
Add mutton cubes, mix well and cook for 2-3 minutes. Add yogurt and mix well.
Step 4
Add the prepared paste and roasted Bengal gram powder, mix and cook for 3-4 minutes.
Step 5
Add salt and garam masala powder and mix well. Add 2 cups water, mix, cover and cook under pressure till the pressure is released for 6-8 times.
Step 6
Preheat oven to 180˚ C.
Step 7
Break the eggs into a bowl, add salt and beat lightly.
Step 8
Transfer the mutton curry into an ovenproof glass baking dish, pour the beaten eggs over it and top with the tomato slices.
Step 9
Put the dish in the preheated oven and bake for 8-10 minutes.
Step 10
Garnish with coriander leaves and serve hot.
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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.
