You are here:About>Food & Drink>Indian Food> Meat dishes> Lamb Dishes> Dahi Gosht - Lamb in Yogurt Sauce
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Prep Time : 0hr 45min
Cook Time : 0hr 30min
Course : Lunch
Type of Prep : Marinate
Cuisine : Indian
 
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Dahi Gosht (lamb in yoghurt sauce)

From Petrina Verma Sarkar,
Your Guide to Indian Food.
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A thick, creamy North-Indian curry best eaten with rice and a green salad.

INGREDIENTS:

  • 500 gms boneless leg of lamb, cubed
  • 500 gms yoghurt
  • 1 tsp freshly ground pepper
  • Salt to taste
  • 1 tsp turmeric powder
  • 3 tbsps each of garlic and ginger paste
  • Green chillies to taste, finely chopped
  • 3 tbsps vegetable, sunflower or canola oil
  • 2 medium-sized onions, sliced
  • 3 tbsps garam masala (see recipe below)
  • 3 tsps coriander powder
  • 3 tsps cumin powder
  • 4 bay leaves
  • 500 gm can of diced tomatoes
  • 500 ml lamb stock
  • 3 tbsps finely chopped mint leaves
  • 3 tbsps finely chopped coriander leaves
  • 1” piece of ginger, julienned

PREPARATION:

  • 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.
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