Dhuwan as thw word suggests can be termed in English as "Smoking Yoghurt Meat Curry". This a ancient recipe which takes its roots back in Moghul Era. This cuisine can be tasted on the streets of Lucknow which still serves the best of Mughlai and Awadhi food. Originally this dish used to be prepared in a special kid of pot where it used to allowed to cook in high temperature or called smoking temperature over a handmade brick Oven or tandoor as a result of which, this came to named as Dhuwan Dahi gosht. Dahi Gosht and Dhuwan Dahi gosht are not same but has almost same ingredients but the method of cooking differs. Though these days, such kind of pots can not be used for cooking especially at home, a ordinary indian wok or kadai can be used for the same. But Instead of Pot and ancient oven or tandoor, coal can be used. In India, coal can be found in many places including rural and urban areas and those coal can be used to cook this recipe. Dhuwan Dahi Gosht is soft tender brownish in colour and tastes best with Naan, Missi Roti and Sheermal. It is juicy and spicy and tastes delicious.




Ingredients:
4tbsp oil
1/2 kg mutton
4 medium onions, sliced
1/2 bunch mint leaves, chopped
1/2 kg yogurt
1tsp black pepper
1 piece coal
3 green chilies, chopped
Salt to taste
1 tbsp coriander powder
1/2 tbsp red chili powder
1 tbsp garlic ginger paste.


Method:

1. Heat oil in pan, add mutton and cook it for 2-3 minutes.
2. Now add onions, green chilies, salt, coriander powder, red chili powder, ginger and garlic paste and mix it well. Now cook it in its own water.
3. Beat yogurt with black pepper till it becomes creamy.
4. When the mutton dries its own water then add more water and cook it covered till meat becomes tender.
5. Now add yogurt, mint leaves and whole 3 green chilies.
6. Cook further for 5-6 minutes till yoghurt is cooked.
7. Turn off the flame and keep it side away from fire.
   
8. Put a piece of bread in the middle of the pan and then put the litted coal on it.
9. Drop a little bit of oil on litted coal and cover the pan immediately for 3-4 minutes.
10. Later remove the bread with spatula or some hard heat proof object and serve it
    
11. Serve hot with naan.

Preparation time: 15 minutes
Cooking time: 25-30 minutes
Serves: 4 persons
Shelflife: 1 -2 days
Serving suggestion: Serve hot with Naan.


Note:

• Dont try this recipe unless you are sure of it. Coal is not that easy to handle at home and can be scary at times.
• Dont touch the coal with your hand and dont keep in moist place. Dont place near heat or fire.
• This recipe can be tried without coal too, in that case use a tandoor . Place it over tandoor for few minutes before serving.

Click here to know more about Uttar Pradesh foods and recipes - An Introduction To Uttar Pradesh Foods And Recipes.