Dahi Gosht (lamb in yoghurt sauce)

  • 75 mins
  • Prep: 45 mins,
  • Cook: 30 mins
Ratings (4)
A thick, creamy North-Indian curry best eaten with rice and a green salad.

What You'll Need

  • 500 gms boneless leg of lamb, cubed
  • 500 gms yogurt
  • 1 teaspoon freshly ground pepper
  • salt to taste
  • 1 teaspoon turmeric powder
  • 3 tablespoons each of garlic and ginger paste
  • green chilies to taste, finely chopped
  • 3 tablespoons vegetable, sunflower or canola oil
  • 2 medium-sized onions, sliced
  • 3 tablespoons garam masala (see recipe below)
  • 3 teaspoons coriander powder
  • 3 teaspoons cumin powder
  • 4 bay leaves
  • 500 gm can of diced tomatoes
  • 500 ml lamb stock
  • 3 tablespoons finely chopped mint leaves
  • 3 tablespoons finely chopped coriander leaves
  • 1-inch piece of ginger, julienned

How to Make It

  • Mix salt, pepper, yoghurt, turmeric powder, half the ginger and garlic pastes and green chillies together.
  • Marinate the lamb in this mixture for 30 minutes.
  • Heat oil in a deep pan and fry onions and remaining ginger and garlic pastes till fragrant.
  • Add the tomatoes, cumin powder, bay leaves, coriander powder and garam masala and continue to fry till the oil separates from the mixture.
  • Add the marinated lamb and cook till most of the liquid has evaporated. Pour in the lamb stock and cook till the meat is tender.
  • Adjust seasoning if needed.
  • Garnish with chopped coriander and mint and juliennes of ginger and serve.