Dahi Gosht (lamb in yoghurt sauce)

Lamb yoghurt curry
Steve Brown Photography / Getty Images
  • 75 mins
  • Prep: 45 mins,
  • Cook: 30 mins
  • Yield: 2 servings
Ratings (6)
A thick, creamy North-Indian curry best eaten with rice and a green salad.

What You'll Need

  • 500 grams boneless leg of lamb (cubed)
  • 500 grams yogurt
  • 1 teaspoon pepper
  • d ash salt (to taste)
  • 1 teaspoon turmeric powder
  • 3 tablespoons garlic paste
  • 3 tablespoons ginger paste
  • green chilies to taste (finely chopped)
  • 3 tablespoons vegetable (or 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 gram can diced tomatoes
  • 500 milliliters lamb stock
  • 3 tablespoons mint leaves (finely chopped)
  • 3 tablespoons coriander leaves (finely chopped)
  • 1-inch piece 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.