A Bohra-style layered mutton dish finished with a silky egg topping. This version skips milk, flour, and macaroni for a clean, nutty flavor.
Traditionally evolved from Mari Gosht to be baked in metal cake molds over charcoal, Dabba Gosht remains a hallmark of community celebrations with its rich layers of spiced meat, cashew paste, and sizzling hot ghee poured over beaten eggs.
Ingredients List
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| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 350 | g | Boneless Mutton (Hero Ingredient) |
| • | 150 | g | Cashew Nut Powder (1 cup) |
| • | 50 | g | Fresh or Frozen Green Peas (½ cup) |
| • | 3 | Nos | Eggs (Beaten) |
| • | 30 | g | Ghee (2 tbsp, plus extra for final drizzle) |
| • | 15 | g | Sesame Seed Powder (1 tbsp, finely ground) |
| • | 10 | g | Garlic & Green Chili Paste (2 tbsp) |
| • | 5 | g | Finely Chopped Onion (1 tbsp) |
| • | 5 | g | Shah Jeera / Black Cumin (½ tsp) |
| • | 3 | g | Whole Black Peppercorns (½ tsp) |
| • | 3 | g | Roasted Jeera / Cumin Powder (1 tsp) |
| • | 3 | g | Black Pepper Powder (to taste) |
| • | 5 | g | Salt (to taste) |
| • | 50 | g | Tomato Slices (for layering) |
| • | 5 | g | Fresh Mint Leaves |
| • | 5 | g | Fresh Coriander Leaves (for garnish) |
| • | 200 | ml | Water (as required) |
Method / Instructions
- Heat ghee in a pan, add shah jeera and whole black peppercorns, then add finely chopped onion and sauté until translucent.
- Add garlic and green chili paste, boneless mutton chunks, salt, black pepper powder, and roasted cumin powder. Sauté well.
- Pour in water as required, cover, and cook until the mutton is tender and succulent.
- Stir in fresh or frozen green peas, finely ground sesame seed powder, and rich cashew nut powder to build that signature nutty gravy.
- Layer the cooked mutton mixture with fresh mint leaves and tomato slices in a baking dish or dabba.
- Pour beaten eggs evenly over the top layer to create the classic silky egg coating.
- Garnish with fresh coriander leaves, then deliver the celebratory final touch: a dramatic pour of smoking-hot ghee over the beaten eggs to create an aromatic sizzle before baking or steaming! Jamjo ane Jamarjo!
Nutrition Facts (Per serving)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 480 Kcal |
| 💪 Protein | 32.0 g |
| 🌾 Carbohydrates | 14.0 g |
| 🥑 Total Fat | 34.0 g |
| 🧈 Saturated Fat | 12.0 g |
| 🌱 Dietary Fibre | 3.0 g |
| 🍬 Total Sugars | 4.0 g |
| 🧂 Sodium | 720 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- Traditionally, yesteryear's khansamas evolved this dish from Mari Gosht to be baked in metal cake molds for slow baking over charcoal.
- Skipping milk, flour, and macaroni preserves the clean, intensely nutty flavor of cashew and sesame seed powders.
Tips & Tricks
- Pouring smoking-hot ghee over the beaten eggs right before baking creates an aromatic sizzle and a rich, golden crown. Jamjo ane Jamarjo!
No doubt 1 of the most awaited recp....thnk u so much for d recp...will try asap
ReplyDeleteToo good
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