How to Make Dabba Ghosht: Learn the Kheema-and-Egg Classic
A traditional winter dish in Gujarat, dabba ghosht is a take on an Ahmedabad street food staple. Chef Vikas Das shares a treasured recipe.
Dabba ghosht is a dish traditionally served on cold winter nights.
Chef Vikas Das has a version that is an adaptation on the classic Ahmedabad street-food staple, replacing slices of chicken with mutton kheema. Vikas helms the kitchen at Aramness Gir, a luxury boutique lodge on the edge of Sasan Gir National Park, Gujarat. And when owner Jimmy Patel, wildlife conservationist and ardent food lover, is around, he can often be found at the tawa, flipping omelettes for the dish himself.
Aramness has been designed by a South African architecture firm that seamlessly blends regional materials and building styles with the expansive design language of African safari lodges. Its culinary philosophy is rooted in local traditions and ingredients: in-room Gujarati snacks, Kathiyawadi thalis, terracotta pit cooking, outdoor barbecues, cosy tawa dinners, and elaborate tea rituals that speak to a culture deeply obsessed with snacking.
RECIPE FOR DABBA GHOSHT
Ingredients
500 g fresh mutton mince
2 tbsp mustard oil
Whole spices: 2 sticks cinnamon, 1 tsp peppercorns, 8 pods cardamom, 2 pieces bad elaichi, 2 pieces mace, 2 bay leaves, 10 cloves, 1 star anise, 1 tsp cumin
1 medium onion, chopped
1 green chilli, chopped
2 tbsp ginger-garlic powder
1/2 cup chopped coriander
1 tomato, chopped
1/2 tsp turmeric
1 tsp coriander powder
1 tsp chilli powder
1/2 tsp garam masala powder
1 tsp chaat masala
Nutmeg powder, a pinch
1/2 cup green peas, boiled
Salt, to taste
1/2 cup fresh coriander, chopped
2 eggs, per serving
Method
Heat mustard oil in. pan until it smokes, then add in the whole spices
Add in the chopped onion and chilli. Saute until brown
Add in the ginger garlic paste and remaining and remaining masalas
Add in the mince and saute until 80% cooked.
Add in the chopped tomato. Cook until soft.
Now add in the spices powders. Stir well to combine. Add in the peas
Saute all ingredients until the mince is cooked through
Add in warm water and cook until the mince is tender
Finish with freshly chopped coriander
Crack two eggs directly onto a hot tawa, turn the heat down to low
Spread it out to form a thin layer, and season with salt or chilli powder
Fill the centre with 2 tbsp of the cooked mince
Now, fold the four edges of the omelette to centre to make a ‘dabba’ carrying a filling of mince.
Move to plate, and finish with a sprinkle of coriander.
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