Easy Dum Gosht Recipe, Dum ka Gosht, Hyderabadi

Easy Dum Gosht Recipe, Dum ka Gosht, Hyderabadi

Schools have re-opened for kids and life is back to a routine. Morning times are just too hectic with everyone going at different times. Preparing their breakfasts, packing their lunch, getting them ready, whew.. it is quiet a marathon in the morning times.

I had prepared the granola during the weekend and that is really a life-saver during crisis mornings. I have been blending it with milk to make a granola smoothie, as after a month of vacation, even the kids are in no mood to have breakfast early in the mornings. So whatever that goes in their tummy.

Coming back to our easy dum gosht recipe, this has to be one of the easiest way to make dum gosht recipe from the regions of Hyderabad.

One has to admit that Hyderabadi cuisine is pretty famous for it’s amazing non – veg recipes. And in particular the mutton recipes are very famous there in Hyderabad. People there simply love it. And my family having it’s heritage from the Hyderabad is no different either.

They like a lot of meat dishes compared to other varieties. But when it is so easy to make, who am I to complain, right?

It wont take hours cooking the mutton and would just taste absolutely amazing with anything. Be it plain rice, jeera rice, khichdi, roti, aloo methi paratha or anything else.

While you can see that the ingredients are very much the same as I have been making in most of my recipes, it is the technique that makes this dum gosht recipe very different from other similar Hyderabadi recipes.

Try it once and let me know how were the results. One unique ingredient used here is the kasoori methi. It really gives a very unique taste to it. I use the kasoori methi in a host of dishes and simple love it’s flavor.

Rest of the ingredients are pretty much the same and usual ones which generally we use for making other recipes as well.

I am having a tough time typing this dum gosht recipe, Hyderabadi as every time I type “Dum”, “Biryani” follows.. lol.. Call it reflex action, Dum Biryani is a winner even subconsciously. I have to delete the biryani part of it and type the dum gosht recipe, Hyderabadi instead.

Some recipes are bound to amaze you and get stored in your brain forever. I won’t be surprised if my husband tells me that I have been murmuring Hyderabadi Dum Biryani in my sleep.

Let’s get started with the Dum Gosht recipe, Hyderabadi

Ingredients for Dum Gosht Recipe

• 1 kg mutton pieces
• 1 bay leaf
• 4 cloves
• 2 one inch cinnamon sticks
• 4 cardamom
• 1/2 tsp shahi jeera
• 2 onions, finely chopped
• 2 tbsp ginger garlic paste
• 2 cup yogurt
• 2 tsp red chili powder
• 2 green chili, slit
• 1 tbsp coriander powder
• 2 tbsp kasoori methi/dried fenugreek leaves
• 2 tbsp coriander leaves, chopped
• 2 tbsp mint leaves, chopped
• salt to taste

Method for making Dum Gosht recipe

• Mix the yogurt, red chili powder, ginger garlic paste, coriander powder with the mutton pieces and marinate overnight or atleast an hour before cooking.
• Heat ghee in a pressure cooker and add the bay leaf, cloves, cinnamon sticks, cardamom and shahi jeera.
• Add the onions and saute till brown.
• Add the marinated mutton and mix in the kasoori methi, coriander leaves, mint leaves and salt and add 1 cup of water.
• Cover the lid of the pressure cooker and cook for 2-3 whistles.
• Lower the flame (without turning it off) and cook for further 15 minutes.
• Turn off the flame and wait for the pressure to release. Serve hot with chapati, rice or naan.

Easy Dum Gosht Recipe, Hyderabadi

Easy and Delicious Dum gosht recipe in Hyderabadi style. Simple to make and amazingly delicious to taste, this is the kind of mutton recipe that you need when you are bored of eating same type of meat dishes again and again.

4.50 from 2 votes

Print Pin Rate

Course: Main Dish

Cuisine: South Indian

Author: Fareeha

Ingredients

• 1 kg mutton pieces
• 1 bay leaf
• 4 cloves
• 2 one inch cinnamon sticks
• 4 cardamom
• 1/2 tsp shahi jeera
• 2 onions finely chopped
• 2 tbsp ginger garlic paste
• 2 cup yogurt
• 2 tsp red chili powder
• 2 green chili slit
• 1 tbsp coriander powder
• 2 tbsp kasoori methi/dried fenugreek leaves
• 2 tbsp coriander leaves chopped
• 2 tbsp mint leaves chopped
• salt to taste

Instructions

• Mix the yogurt, red chili powder, ginger garlic paste, coriander powder with the mutton pieces and marinate overnight or atleast an hour before cooking.
• Heat ghee in a pressure cooker and add the bay leaf, cloves, cinnamon sticks, cardamom and shahi jeera.
• Add the onions and saute till brown.
• Add the marinated mutton and mix in the kasoori methi, coriander leaves, mint leaves and salt and add 1 cup of water.
• Cover the lid of the pressure cooker and cook for 2-3 whistles.
• Lower the flame (without turning it off) and cook for further 15 minutes.
• Turn off the flame and wait for the pressure to release. Serve hot with chapati, rice or naan.

Fareeha

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