Gosht Nawaabi using Verka Dahi

Mughlai cuisine is a truly nawaabi style of cooking. There is a generous use of heady spices to create multiple layers of flavour. The gravies are rich and velvety, often using cream or yogurt (dahi). The use of Verka Dahi will help you make this lip smacking, nawaabi mutton dish. The gravy will be delightfully creamy, yet light. This is so because Verka Dahi is wonderfully thick and wholesome. It also uses Verka Ghee to impart that unique fragrance! Allow the spices and dahi to simmer on a slow fire for maximum infusion of flavours! Do try my special tip for lending a smoky aroma to the curry!

Gosht Nawaabi
Ingredients:

1 kg mutton pieces
4 tbsp Verka Ghee
1 large bay leaf
3 black elaaichis
2 sticks cinnamon
10-12 peppercorns
6-7 cloves
3 large onions, sliced thinly
3 tbso ginger garlic paste
2 dry red chillies
½ tsp each haldi, chili powder, garam masala
2 tbsp dhaniya powder
Salt to taste

Method:

Use a heavy kadhaai, add ghee and fry the cinnamon, cloves, peppercorns, elaaichi and dry red chilies.
Add onions, cook till pink, then add ginger-garlic paste and brown on a medium flame.
Add mutton and bhuno well till evenly browned.
Mix the dahi with haldi, dhaniya powder, chili powder and garam masala. Add this to the mutton along with salt and stir well.
Keep cooking on a slow fire till the mutton is tender and the gravy has reduced.
Serve garnished with fresh dhaniya.

Note: Now for the nawaabi touch – Heat a piece of coal till it’s glowing red, then place it on a square of foil. Drizzle 4-5 drops of kewra essence and 2 tsp Verka Ghee over the coal. Place gently over the cooked mutton and cover quickly with a lid. Allow the fragrant smoke to permeate through the curry for 15 minutes, then lift out the foil and coal. Stir gently, serve and enjoy!