Dhuwan dahi gosht or smoked yogurt meat is a very delicious Pakistani recipe of meat cooked simply as a curry and then infused with flavor of yogurt and smoke released from a burning charcoal. The charcoal is drizzled with melted butter or oil that releases a fragrant smoke that trapped in the curry and give it a delicious earthy flavor. Dhuwan dahi gosht is a smoked yogurt meat that will give your taste a distinct flavor. There are so many recipes of dhuwan dahi gosht on internet but all with a process of cooking the meat in yogurt. On the other hand the classic recipe of dhuwan dahi gosht did not involved cooking the meat in the yogurt but pouring it over the cooked meat and then giving a coal smoke. The recipe is so easy and short in preparation and i have given a detailed step by step recipe of how to prepare dhuwan dahi gosht. I hope you will try and enjoy it.
In a pot add meat, sliced onion, ginger garlic paste and put the pot on the flame.
Add salt, green cardamom, red chili powder, coriander powder in the meat.
Add 1-2 glass of water so that meat could be fully tender. You may add more water if required for cooking the meat.
Cover the pot and let the meat get fully tender.
When the meat is completely done and water dries from it, add the cooking oil in it and fry the meat on high flame for 5-8 minutes.
When the meat is completely fried and oil separates from it take the meat out in the serving dish.
Add salt in the yogurt and whisk it well.
Spread a layer of onion rings on the cooked meat first, then sprinkle chopped fresh coriander and mint leaves on it, then pour half of the beaten yogurt on it.
Again put another layer of onions, coriander, mint and then spread remaining yogurt on it.
Put a charcoal on stove, burn it till it became red hot.
Put an onion piece in the middle of the dish, put the burning charcoal on it, add 1 teaspoon of oil on it. Smoke will rise from it, immediately cover it.
After 1-2 minutes take the lid off and tasty classic dhuwan dahi gosht is ready to enjoy.
___________: Add the yogurt and give the coal smoke to the meat when you need to serve it immediately.
