Dahi Gosht (Lamb in Yogurt Sauce)

Lamb yogurt curry
Steve Brown Photography / Getty Images
Ratings (16)
  • Total: 75 mins
  • Prep: 45 mins
  • Cook: 30 mins
  • Yield: 2 Portions (2 Servings)
Nutritional Guidelines (per serving)
821 Calories
53g Fat
40g Carbs
48g Protein
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Nutrition Facts
Servings: 2 Portions (2 Servings)
Amount per serving
Calories 821
% Daily Value*
Total Fat 53g 68%
Saturated Fat 16g 79%
Cholesterol 145mg 48%
Sodium 844mg 37%
Total Carbohydrate 40g 15%
Dietary Fiber 6g 20%
Protein 48g
Calcium 345mg 27%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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 grams 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)

Steps to Make It

  1. Mix salt, pepper, yogurt, turmeric powder, half the ginger and garlic pastes and green chillies together.

  2. Marinate the lamb in this mixture for 30 minutes.

  3. Heat oil in a deep pan and fry onions and remaining ginger and garlic pastes till fragrant.

  4. Add the tomatoes, cumin powder, bay leaves, coriander powder and garam masala and continue to fry till the oil separates from the mixture.

  5. 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.

  6. Adjust seasoning if needed.

  7. Garnish with chopped coriander and mint and juliennes of ginger and serve.