Dahi gosht is a creamy, thick North Indian curry that goes well with rice and a green salad. The creamy curry is delicious, and we believe that it is the key to making this a must-try dish.
Preparation time: 45 mins
Cooking time: 30 mins
500gms boneless leg of lamb, cubed;
2 cups plain yogurt;
1 tsp. freshly ground black pepper;
Dash kosher salt, or to taste;
1 tsp turmeric;
3 tbsp garlic paste;
3 tbsp ginger paste;
Green chilies, finely chopped, to taste;
3 tbsp canola oil, or sunflower or canola oil;
2 medium onions, sliced;
3 tbsp garam masala;
3 tsp ground coriander;
3 tsp ground cumin;
4 bay leaves;
2 tomatoes diced;
2 cups lamb stock;
3 tbsp finely chopped mint leaves;
3 tbsp finely chopped coriander leaves;
1 (1-inch) piece ginger, peeled and cut thin peelings into strips.
How to cook?
Gather the ingredients.
Combine the salt, pepper, yoghurt, turmeric powder, half of the ginger and garlic pastes, and green chilies in a mixing bowl.
Marinate the lamb for 30 minutes in this mixture.
In a large skillet, heat the oil and sauté the onions and remaining ginger and garlic pastes until fragrant.
Add the tomatoes, cumin powder, bay leaves, coriander powder, and garam masala and cook until oil separates from the mixture.
Cook until most of the liquid has evaporated, then add the marinated lamb. Cook until the meat is tender, then add the lamb stock.
If necessary, adjust the seasoning.
Serve garnished with chopped coriander, mint, and ginger juliennes.
Tried this recipe?
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