Dahi Gosht (Lamb in Yogurt Sauce) Recipe

Name: Dahi Gosht (Lamb in Yogurt Sauce)
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 2
Ingredients: 1 pound/500 grams boneless leg of lamb (cubed); 2 cups/500 grams yogurt; 1 teaspoon pepper; dash 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; 1 can/500 gram can diced tomatoes; 2 1/4 cups/500 mL lamb stock; 3 tablespoons mint leaves (finely chopped); 3 tablespoons coriander leaves (finely chopped); 1-inch piece ginger (julienned)

Prep: 45 mins

Cook: 30 mins

Total: 75 mins

Servings: 2 servings

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Dahi gosht is a thick, creamy North-Indian curry best eaten with rice and a green salad. The creamy curry is delicious, which in our opinion, is the key to making this a must-try dish.

17 ounces boneless leg of lamb, cubed
2 cups plain yogurt
1 teaspoon freshly ground black pepper
Dash kosher salt, or to taste
1 teaspoon turmeric
3 tablespoons garlic paste
3 tablespoons ginger paste
Green chiles, finely chopped, to taste
3 tablespoons canola oil, or sunflower or canola oil
2 medium onions, sliced
3 tablespoons garam masala
3 teaspoons ground coriander
3 teaspoons ground cumin
4 bay leaves
1 1/5 (14.5-ounce) cans diced tomatoes
2 1/4 cups lamb stock
3 tablespoons finely chopped mint leaves
3 tablespoons finely chopped coriander leaves
1 (1-inch) piece ginger, peeled and julienned

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

Nutrition Facts (per serving)
1306	Calories
86g	Fat
54g	Carbs
82g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	1306
% Daily Value*
Total Fat 86g	110%
Saturated Fat 23g	115%
Cholesterol 246mg	82%
Sodium 1680mg	73%
Total Carbohydrate 54g	20%
Dietary Fiber 10g	36%
Total Sugars 20g
Protein 82g
Vitamin C 82mg	410%
Calcium 446mg	34%
Iron 15mg	82%
Potassium 2206mg	47%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.