Dabba Gosht
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Dabba Gosht is a rich and decadent Bohri specialty that is known for its unique layered presentation and creamy texture. This recipe features lamb chunks cooked in a white gravy made with cashews, yogurt, and aromatic spices, then topped with eggs and hot ghee. The dish is traditionally finished by pouring boiling ghee over whisked eggs, which creates a fluffy, soufflé-like top layer. Its taste is savory, mildly sweet, and profoundly buttery, offering a luxury dining experience. This dish is a celebratory masterpiece, best enjoyed with soft nan or roomali roti. Best served hot directly from the baking tray.
Ingredients
Cooking Instructions
Tips & Secrets
- Pouring smoking hot ghee over whisked eggs is the secret to achieving that traditional fluffy Dabba Gosht top.
- Whisking the yogurt and nut paste on low heat ensures a smooth, non-curdled professional-grade white gravy.
- Pressure cooking the mutton first saves time while ensuring the meat is incredibly tender and succulent.
- Using white pepper instead of black pepper maintains the pristine white appearance of the internal gravy.
Nutritional Information(Per 300g)
510 kcal
28g
34g
24g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.