Mutton Dahi Bara

By Bhavita Singh  |  1st Mar 2016  |  
5 from 2 reviews Rate It!
  • Photo of Mutton Dahi Bara by Bhavita Singh at BetterButter
Mutton Dahi Baraby Bhavita Singh
  • Prep Time

    15

    mins
  • Cook Time

    50

    mins
  • Serves

    6

    People

106

2

About Mutton Dahi Bara Recipe

Inspired from Cooking Delights of the Maharajas

Mutton Dahi Bara is an aromatic, flavorful and delicious dish which is very much popular in Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Mutton Dahi Bara is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Mutton Dahi Bara at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 15 minute for the preparation and 50 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Mutton Dahi Bara by Bhavita Singh in step by step with pictures so you can easily learn how to cook the perfect Mutton Dahi Bara at your home without any difficulties. Mutton Dahi Bara is one of the representative dishes of Indian which you can serve in any special occasions.

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 Sharma4 years ago

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sharana shan4 years ago

Looks tempting
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