Mutton Dahi Bara | How to make Mutton Dahi Bara

2 reviews
Rate It!
ByBhavita Singh
Created on 1st Mar 2016
  • Mutton Dahi Bara, How to make Mutton Dahi Bara
Mutton Dahi Baraby Bhavita Singh
  • Mutton Dahi Bara | How to make Mutton Dahi Bara (24 likes)

  • 2 reviews
    Rate It!
  • By Bhavita Singh
    Created on 1st Mar 2016

About Mutton Dahi Bara

Inspired from Cooking Delights of the Maharajas

Mutton Dahi Bara, a deliciously amazing recipe to treat your family members. This recipe of Mutton Dahi Bara by Bhavita Singh will definitely help you in its preparation. Surprisingly the preparations for Mutton Dahi Bara can be done within 15 minute. Isn't it interesting. Also, the time taken for cooking Mutton Dahi Bara is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 6 people.A lot of times making Mutton Dahi Bara can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Mutton Dahi Bara is just too tempting. Cooking Mutton Dahi Baraat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Mutton Dahi Bara is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofMutton Dahi Bara from Better Butter.

  • Prep Time15mins
  • Cook Time50mins
  • Serves6People
Mutton Dahi Bara

Ingredients to make Mutton Dahi Bara

  • 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)

How to make Mutton Dahi Bara

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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).
  9. 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.

Reviews for Mutton Dahi Bara (2)

Bindiya Sharma2 years ago

sharana shan2 years ago
Looks tempting