Dabba Gosh - Version 1

Dabba Gosh - Version 1Full Video Here

About the Recipe

Yields: 4 servings | Total Time: 1 hr 10 min | Oven: 200 °C for 8-10 min

A Bohra-style layered mutton dish finished with a silky egg topping. This version - 1 skips milk, flour, and macaroni for a clean, nutty flavor.

---

Cultural Notes

A Bohra-style layered mutton dish finished with a silky egg topping. This version skips milk, flour, and macaroni for a clean, nutty flavor. The dramatic pour of smoking-hot ghee over beaten eggs creates an aromatic sizzle that signals a celebration.

Traditionally, yesteryear's khansamas evolved this dish from Mari Gosht to be baked in metal cake molds, for slow baking over charcoal. Later, became very well known as Dabba Gosh. Many caterers helped popularize it with additions like macaroni, but its hallmark remains the layered meat and egg finish.

---

Ingredients

• 2 tbsp Ghee (plus extra for final drizzle)

• ½ tsp Shah Jeera (Caraway/Black Cumin)

• ½ tsp Whole Black Peppercorns

• 1 tbsp Finely Chopped Onion

• 2 tbsp Garlic & Green Chili Paste

• 350 g Boneless Mutton, cut into small chunks

• Salt to Taste

• Black Pepper Powder to Taste

• 1 tsp Roasted Jeera (Cumin) Powder

• ½ cup Fresh or Frozen Green Peas

• 1 tbsp Sesame Seed Powder (finely ground)

• 1 cup Cashew Nut Powder (finely ground)

• Fresh Mint Leaves

• 2/3 Eggs, Beaten

• Tomato Slices (for layering)

• Fresh Coriander Leaves (for garnish)

• 1 Glass of Water (add more if needed)

---

Method

1. Heat the ghee in a heavy pot. Add shah jeera and black peppercorns; let them crackle.

2. Add chopped onion and sauté until soft and golden.

3. Mix in garlic green chili paste; cook until raw aroma fades.

4. Add mutton pieces, salt, black pepper powder, and roasted jeera powder. Sauté well so spices coat the meat.

5. Pour in one glass of water and bring to a gentle boil. Cover and simmer on medium-low for about 30 minutes, stirring occasionally, until the meat is about 80 percent cooked. Add a little extra water if it looks dry.

6. Stir in green peas, cover, and cook 10 minutes more.

7. Add sesame and cashew powders; mix to a smooth creamy texture. (Ensure powders are finely ground for the best result.)

8. Finish with fresh mint leaves and 1 tsp ghee.

9. Transfer the meat mixture to an oven-safe baking dish. Spread evenly and layer with tomato slices and chopped coriander.

10. Pour beaten eggs over the top.

11. Heat the ghee until it smokes and carefully drizzle it over the eggs, allowing them to sizzle and set. Remove excess ghee if needed.

12. Bake in a preheated oven at 200°C for 8-10 minutes, until the egg topping is fully cooked and lightly golden.

---

Plating & Garnishing

•  Serve hot straight from the baking dish or in individual bowls.

•  Garnish with extra fresh mint or coriander leaves.

---

Chef’s Notes

•  Grind sesame and cashew to a very fine powder for a velvety sauce.

•  Adjust the water during simmering to keep the meat moist.

•  Tastes best with freshly made roti, paratha, or crusty bread.

---