Dahi Gosht (lamb in yoghurt sauce)

Prep Time: 0 hours, 45 minutes

Cook Time: 0 hours, 30 minutes

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.