SparkPeople Advertisers Keep the Site Free

4.5 of 5 (2)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 307.6
  • Total Fat: 17.3 g
  • Cholesterol: 58.8 mg
  • Sodium: 119.5 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 3.4 g
  • Protein: 21.4 g

View full nutritional breakdown of Dahiwaali Meat Curry(Yoghurt based Meat Curry) calories by ingredient
Report Inappropriate Recipe

Dahiwaali Meat Curry(Yoghurt based Meat Curry)

Submitted by: KOMAL53

Introduction

This dish though easy to make requires a lot of Patience----the end result is well worth it all!! In the old days this would be made on a coal fire and believe the aroma would be mouthwatering.Today I use a Gas stove and some of the flavour I feel is lost in the transition---Progress is name of the Game!! This dish though easy to make requires a lot of Patience----the end result is well worth it all!! In the old days this would be made on a coal fire and believe the aroma would be mouthwatering.Today I use a Gas stove and some of the flavour I feel is lost in the transition---Progress is name of the Game!!
Number of Servings: 6

Ingredients

    500gms.Goat Shank(Lamb)cut into 1.5"pieces
    250gms.Shallots(Red Onions)
    1cup plain Yoghurt
    2tsps.Turmeric Powder
    2tsps.Garam Masala Powder(any Brand)
    3tsps.Red Chilli Powder(MDH brand Degi Mirch)
    3tsps.Coriander-Cumin Powder
    5tsps.Rogan Josh Masala(Shaan Brand)
    0.5bunch of fresh Coriander(Cilantro)Leaves chopped fine for garnishing
    GROUND MASALA
    50gms.Ginger Root chopped
    50gms Garlic flakes peeled
    10sprigs of Mint
    0.5bunch of Coriander Leaves(Cilantro)
    SEASONING SPICES
    1tsp.Carraway Seeds(Shahijeera/Kalajeera)
    2"pieces2-3 Cinnamon Bark(Dalchini/Taj)
    2 large Black Cardamoms(Kali or Masala Velchi/Badi Ilaichi)
    5whole Cloves(Lavang/Laung)
    2tsps.whole Pepper Corns(Kali Miri/Kali Mirch)
    2-3 Bay Leaves(Tamaal Patra/Tez Patta)
    5tbsps.Sunflower Oil(or any preferred)

Directions

PREPARATION
Grind together the Ginger,Garlic,Mint Sprigs and half theCoriander Leaves to fine paste.Mix Paste with 2tbsps.of Yoghurt.Clean and wash the Meat.Apply the Yoghurt mixed Ground Paste to the Meat and marinate overnight in the 'Fridge.
Slice the Shallots fine lengthwise.Beat the remaining Yoghurt to a smooth lumpless consistency.
METHOD
Heat Oil in Wok and lower flame.Add the Seasoning Spices, Red Chilli Powder and Turmeric Powder.When these sputter add the thinly sliced Shallots and the marinated Meat.Fry on low heat till Oil begins to show at the sides.Sprinkle the Coriander-Cumin Powder and 1tbsp.Yoghurt.Fry till Oil again shows at the edges.Add the Shaan Rogan Josh Masala with 1 tbsp.of Yoghurt and again fry till Oil shows at the edges.Keep adding Yoghurt at regular intervals till all of it is used up.Keep frying on low flame till all the liquid has dried up and Oil shows at the edges.Taste for Salt and add a little if Salt if needed.Add a little Water at regular intervals if needed and simmer covered till the Meat is cooked.Sprinkle the Garam Masala Powder on top and mix well.Simmer for 5 minutes more.Garnish with chopped Cilantro and serve hot with Naan(Indian Bread).

Number of Servings: 6

Recipe submitted by SparkPeople user KOMAL53.






Great Stories from around the Web


Rate This Recipe