Dabba Gosht is a delicious Eid preparation which is popular all across the Indian subcontinent. There are various variations of this dish all over the world. It is like a stew or pasta, which can be served as an appetizer or as the main course itself. This moreish preparation of mutton is always a hit with my guests. This is one pot quick pie that is very easy to make and delicious. Give it a try!
Dabba Gosht is an Eid recipe you must have in your family feast. Baked dabba gosht with mutton stocks white sauce, meat, macaroni and vegetables is a scrumptious casserole dish.
Dabba gosht is an exotic Indian mutton recipe. It is especially prepared on occasions like Eid. Dabba gosht recipe uses boneless mutton that is done to perfection.Its an easy dish to prepare, but this Mughlai recipe will surely exhibit the chef in you! Dabba gosht is known to be the benchmark in Mughlai cooking.
If you have tasted “Dabba Gosht” – you will know that it is unmatched, unparalleled, unique, inimitable – the ultimate amongst mutton dishes in Indian Cuisine.
It is a rare, exquisite, delicious, succulent, melt-in-the-mouth boneless mutton delicacy dish – and only very few select eateries feature it on their menu.
Dabba Gosht tastes superb with freshly baked pav or soft rotis served hot.
But – let me tell you that I find “Dabba Gosht” a superb eating experience – generous boneless mutton pieces – soft, juicy, succulent – releasing scrumptious flavour – as they melt in my mouth – and – the yummy, delectable luxuriously thick white gravy – made rich, wholesome and nutritious – by the sumptuous combination of ingredients like cashew (kaju) paste, fresh cream and eggs.
It is a rare and magnificent eating experience – which makes my mouth water even as I write this.
“Dabba Gosht” is a supreme feast fit for the kings…!!!
Next time you eat out – scan the menu for “Dabba Gosht”.
“Dabba Gosht” is a Mumbai speciality – and you will surely find “Dabba Gosht” at a few select places in Mumbai like Noorani, Delhi Darbar, George (Fort) et al.
My personal favourite is the “Dabba Gosht” at Noorani near Haji Ali on Tardeo Road.
I have once savored an excellent Dabba Gosht at Jaffer Bhai Delhi Darbar near Metro where I think they do not bake it – but they “dum” cook it – leaving the gravy a bit less thick – so you can enjoy it with roti – yes – the Dabba Gosht tasted delicious with Khameeri Roti.
It is best to bake Dabba Gosht as I have explained in the recipe – but if you prefer – you may dum cook it.
Remember to enrich the dish – play around with the ingredients – improvising, experimenting, improving the recipe – and then relish it to your hearts content.
And – do not forget to tell us all about your Dabba Gosht cooking and eating experience
Ingredients for Dabba Gosht
Steps for Dabba Gosht
Dabba Gosht
Ingredients
500 grams of Mutton
1 tablespoon Ginger-Garlic paste
1 teaspoon of Salt
18-20 Cashews
18-20 Almonds
1 tablespoon Dried Melon Seeds
1 tablespoon of Poppy Seeds
4 Green Chillies
3 tablespoons of Curd
2 tablespoons for Oil
2 medium size chopped Onions
1 cup of Water
2 tablespoons of Fresh Cream
Less than 1 teaspoon of Garam Masala
Tomato slices
Fresh Coriander
2 Eggs
Salt
2 tablespoon Oil
2 tablespoon Clarified Butter
Chilli flakes
Steps
The 1st step is to marinate the mutton;
Take 500 grams of mutton in a bowl add 1 tbsp ginger-garlic paste, 1 tsp salt mix it, cover it and keep aside for half an hour.
The 2nd step is to prepare the white masala for the gravy;
Take 8-10 Cashew, 8-10 almonds, 1 tablespoon melon seeds, 1 tablespoon poppy seeds soak these ingredients in water for 30 minutes, by soaking them they will easily be grinded into a fine paste.
After 30 minutes drain the water from the dry fruits, add 4 green chilli, 3 tablespoon curd and grind it into a smooth fine paste, and keep aside.
The 3rd step is to cook the mutton and make it tender;
Heat 2 tablespoons of oil in a pressure cooker then add 2 chopped onions and fry it till pink and soft.
When the onions are cooked add the marinated mutton to it, fry it on high flame for 3-4 minutes, keep stirring, then add 1 cup of water and pressure cook it till tender.
Check the mutton if there is any water left in the mutton, dry it by cooking it in high flame, keep stirring till oil separates and the water in the mutton is dried.
Now add the dry fruit paste that you had prepared with a little water, give a good mix, cook on high flame till it boils, then cover and cook on low flame for 7-8 minutes.
Keep checking in between, if required add little water also.
When the Mutton is cooked properly with the white masala, add 1 cup hot water, 2 tablespoon fresh cream, less than 1 tsp Garam Masala, mix it check the salt at this point and let it boil for 2-3 minutes then off the flame.
The 4th step is to give dum or bake it;
Transfer the meat mixture into a baking dish or a round container. Spread the mixture properly into the container, top with sliced tomatoes, sprinkle some chopped coriander leaves and chilli flakes, beat 2 eggs and pour on top as well. Heat 2 tablespoons of oil and 2 tablespoons of clarified butter in a pan, then pour this hot oil on the beaten egg so that the eggs are cooked.
Or else bake it for 20 minutes on 180 degrees Celsius till golden brown on top.
Delicious Dabba Gosht is ready to serve. Enjoy.
Dabba Gosht tastes superb with freshly baked pav or soft rotis served hot.
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Tips *Use the raan (the legs) for this preparation. The meat of the fore legs is tender and will cook faster, whereas the hind legs have less bone.
