I believe that every person, man or woman, has a taste in their cooking style that is unique to them! Entirely their own. I believe this because two people can follow the same recipe to the T and still have a slightly different taste in each of their creations. I’m cooking my mother’s recipes and they turn out similar but somehow not like my Ammi’s delectable, finger-licking taste. So is the case, that Mr. Mazhar keeps asking me to make his mother’s recipes and I try, I really do but they don’t turn out exactly the way he remembers them since his childhood.
Having said that I tried a recipe that is Mazhar’s absolute favorite and one he had asked me quite a few times to make for him. So I did and Alhamdulillah it turned out pretty well. I won’t go so far as to say that it had the same love and affection that his mother would have put in it but he did like it and said so. And that was satisfying to me beyond measure because in case I haven’t mentioned it before my mother in law is an absolute gastronomic force to be reckoned with. She has a talent for many things, Mashaa Allah and cooking is definitely one of her strongest suit. Not only that she has an innate sense of flavours that come together in some of the most delicious dishes you will ever taste.
This is one of her specialty dishes, a favorite of Mazhar’s. It’s a curry with a slight twist. You will enjoy it once you try it. So here goes, happy cooking.
DAHI GOSHT (Mutton in Yogurt Curry)
- 1 cup vegetable oil
- 1 large onion, finely sliced
- 1.5 tbsp ginger paste
- 1.5 tbsp garlic paste
- 1kg mutton (can be replaced with beef or chicken)
- 1 cup water
- 1.5 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tsp salt
- 1 tsp white pepper
- 3-4 green chillies, chopped
- 1.5 cups yogurt, whipped with a pinch of salt
- 1/2 cup yogurt, whipped
- 1 medium onion, finely sliced
- 1/2 bunch of mint, chopped
- 2-3 green chillies, finely sliced
- 1 small piece of coal/briquette , heated to white ambers on stovetop burner
- In a large pot, heat the oil on a high flame and add the onions. Sauté them till they turn translucent but not quite brown yet. Mix in the ginger and garlic paste with the onions, fry for a minute.
- Add in the meat and fry for five minutes or so to caramalize the meat a little. Then add in the cup of water, cover the pot and leave it to cook for an hour (30 minutes for chicken) on a very low flame.
- Add to the meat the red chilli, turmeric, salt, white pepper and green chillies. Cover and continue cooking on a low flame until the oil separates from the gravy. Then add in the whipped yogurt and cook uncovered on a medium flame till the gravy reduces a little and all the ingredients combine well with each other.
- When you are ready to serve, transfer the curry into your serving dish and garnish on top with the yogurt, onions, mint and green chillies. Then heat the piece of coal/briquette on your stove top burner till it is white hot. Carefully, pick it up with a tong and place in a small piece of foil formed into a cup. Place the foil with the coal in a corner of the serving dish, so as not to ruin the garnish, and drop a few drops of oil on the coal. It will immediately start bellowing out clouds of smoke and you have to cover the serving dish to ensure that the smoke flavour melds into the curry rather than your kitchen. You need to be rather quick with this step to ensure that the fire alarm doesn’t mistake it for a bigger disaster (God forbid) in your kitchen.
The recipe may seems to be long and with a lot of ingredients and a lot of moving pieces but once you get into it, it’s pretty simple and the taste is pretty exceptional. So go ahead, try it and tell me how you like it.