Dahi Gosht (Lamb in Yogurt Sauce)

Lamb yogurt curry

Steve Brown Photography/Getty Images

Prep: 45 mins
Cook: 30 mins
Total: 75 mins
Servings: 2 servings
Nutrition Facts (per serving)
1307 Calories
86g Fat
54g Carbs
82g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 1307
% 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 411%
Calcium 448mg 34%
Iron 15mg 83%
Potassium 2211mg 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.
(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.


  • 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

Steps to Make It

  1. Gather the ingredients.

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

  3. Marinate lamb in this mixture for 30 minutes.

  4. Heat oil in a deep pan and sauté onions and remaining ginger and garlic pastes till fragrant.

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

  6. Add marinated lamb and cook until most of the liquid has evaporated. Pour in lamb stock and cook until meat is tender.

  7. Adjust seasoning if needed.

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

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