Dabba Gosht – My version

I have very fond memories of eating this at Delhi Durbar in Colaba for the longest time… 

This is the first time I tried it at home though! 

My recipe is slightly different from the Delhi Durbar version. And while its inspired by this recipe I stumbled upon at http://bohra-gourmet.blogspot.in/2011/02/dabba-gosht.html, there are many variations which I made up as I went along.

 For starters, my butcher refused to give me boneless mutton and insisted that I also take along some fatty tissue (which I don’t normally buy!). Nevertheless I just tied the white stuff into a muslin pouch with some whole garam masala and popped it into the pressure cooker while cooking the meat. 

The end result did turn out very nice! 

 This should easily serve 4 people 

Ingredients

 1 cup boiled and cooked Pasta – preferably macaroni 

 Mutton – 500 gms (boneless) I went with around 750 gms net. Total yield of the boneless meat would be approximately 500 gms. This needs to be cut into cubes around 3/4″ thick. 

 Whole garam masala to be tied in a muslin cloth (cloves – 2-3, cinnamon – 1″ stick, cardamom – 2-3, peppercorns 5-6)… Since I used only the boneless meat, I tied the bones and discards (fatty tissue etc) in the muslin cloth. 

 1 finely chopped onion 

 Ginger-Garlic paste – 2 tbsp 

 2-3 slit Green Chillies

 1/2 tsp Haldi 

A tsp each of red chilli powder and dhania jeera powder 

 Put all the above ingredients and the muslin bundle into a pressure cooker and cook upto 2 whistles with 2 cups of water. 

  

Then simmer for a further 10 minutes.

At the end of this, the meat will be really soft and tender and you should be left with around 2.5 cups of stock (onions and water which’ll leach out of the meat will add the volume). 

  

 Strain out the stock and reduce the stock on full flame till you have a paste like residue. 

This will have a concentrated flavour of the onions, ginger-garlic and meat. 

Cook the pasta alongside…

For the Sauce

2 tbsp – ghee

1.5 tbsp – wholewheat flour

1.5 cups of milk (if you don’t care about the calories adding up, use malai… Tastes delicious!) 

Heat ghee, add flour and whisk in the milk – cook till thick.

 1 tomato – cut into really thin slices 

 Salt to taste, 

Pepper Powder, 

Red chilli powder 

Garam masala powder for seasoning

 (I used 1/2 tsp each… This is really upto individual taste)   

Mx all of these and pour into a baking dish… Beat an egg and pour it over the top.

  

Bake till the egg sets and bakes to a golden colour – around 15 mins at 160-180 degrees.

  

Garnish with coriander on top and serve with chapati/rumaali roti.

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