Dahi Gosht (Lamb in Yogurt Sauce)

Dahi Gosht
Image Credit: The Spruce Eats

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

Serves: 2


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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