Mutton Dahi Bara
How to make Garam Masala
How to make Ghee
- Minced (goat) meat/Keema -500 grams
- Salt – 1 ½ tsp (adjust according to taste)
- Red chili powder – 2 tsp
- Coriander powder – 1 ½ tsp
- Turmeric – 1 tsp
- Cumin (whole) – 1 tsp
- Ground onions – 1 medium onion
- Garlic paste – 2 tbsp
- Ginger paste – 2 tsp
- Split gram/chana dal – 1/3 cup
- Garam masala powder – 2 tsp
- Yogurt – 500 grams
- Sour Buttermilk – 500 ml
- Oil/Ghee – 2-3 tbsp
- Fresh Mint leaves- a handful
- Additional salt and chili powder for the yogurt ( ½-1 tsp)
- Soak the split gram/chana dal in water for an hour or so. Though this step is optional, soaking the dal will help make it tender and cook faster.
- Cook the meat by boiling it in 3-4 cups of water along with salt, chili powder, coriander powder, turmeric, cumin seeds, ground onions, garlic paste, ginger paste and split grams/dal.
- Once the meat is cooked, cook off any remaining liquid. Then add the garam masala powder and grind the meat finely (I used a regular mixer to grind the meat).
- Make lemon sized balls of the meat mixture and flatten, with damp hands give the baras a smooth and even shape. Preheat oven to 180C-200C.
- Place the baras on a baking sheet, brush generously with oil on both sides and bake till nicely browned. Flip the baras halfway through baking to get them evenly browned.
- Alternatively, heat oil/ghee (you will need more than the 2-3 tbsp listed above) in a pan and shallow fry till nicely browned (I baked it instead).
- Take the baras out of the oven, soak for a minute or so in buttermilk. Take it out of the buttermilk and place onto a serving dish.
- Whisk yogurt, add water (only if your yogurt is quite thick), season with salt, red chili powder (start with a little, add as required). Add chopped mint leaves. You can also a little powdered sugar to the yogurt, if you like (I didn’t).
- Pour yogurt over the baras, garnish with mint leaves and serve at room temperature. They lose their softness once placed in the refrigerator, but taste just as good.
My Tip: I never have ‘sour buttermilk’ just lying around so I added a little water to yogurt, squeezed in juice of half a lemon and whisked it together. This is what I used in place of sour buttermilk. I baked the baras in the oven, but you can fry them, if you like. If frying the baras, squeeze them gently when removing from the buttermilk bath. If you feel the baras are just not holding together, you can try adding some breadcrumbs. I didn’t cook the meat in a pressure cooker. If using a pressure cooker, you might not need as much water. I served this as is, but I think spicy mint-coriander chutney or tangy tamarind chutney would be quite nice with it.