Mutton Dahiwala Recipe, Creamy Yogurt Curry
Mutton simmered in a creamy yogurt gravy with fried onions and whole spices. Mild, tangy and rich.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
7 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Fry the onions
Heat the ghee. Add the cardamom and cloves, then the onions. Fry to a deep golden brown.
- 03Add the paste and mutton
Add the ginger-garlic paste and mutton. Cook on high for 8 minutes.
- 04Add the spices
Stir in the turmeric, coriander powder, chilli powder and salt. Cook for a minute.
- 05Add the curd
Lower the flame. Add the whisked curd a spoon at a time, stirring so it does not split. Cook until the oil separates.
- 06Simmer
Add the water, cover and cook on low for 40 to 45 minutes until tender.
- 07Finish
Stir in the garam masala and coriander.
Questions
How do I stop the curd splitting?+
Whisk it well, use thick curd and add it over low heat, stirring constantly.
Can I use low-fat curd?+
It works, but full-fat curd gives a creamier and more stable gravy.
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