Dahi nu Gosht – Lamb Curry Cooked in Green Chillies and Yogurt

35 mins
4 serves

1 tbsp tomato puree 175g Onken Natural Set yogurt 3 tbsp Onken Natural Set yogurt 1 tsp garam masala 2 tsp peeled and grated root ginger 4-6 garlic cloves, crushed ¼ tsp chilli powder ¼ tsp salt 600g lean boneless lamb, cut into strips 3 tbsp olive oil 2 onions, finely sliced 6-8 green cardamom […]

Dahi nu Gosht – Lamb Curry Cooked in Green Chillies and Yogurt

Dahi nu Gosht – Lamb Curry Cooked in Green Chillies and Yogurt

35 mins
4 serves
Dahi nu Gosht – Lamb Curry Cooked in Green Chillies and Yogurt

Ingredients

  • 1 tbsp tomato puree
  • 175g Onken Natural Set yogurt
  • 3 tbsp Onken Natural Set yogurt
  • 1 tsp garam masala
  • 2 tsp peeled and grated root ginger
  • 4-6 garlic cloves, crushed
  • ¼ tsp chilli powder
  • ¼ tsp salt
  • 600g lean boneless lamb, cut into strips
  • 3 tbsp olive oil
  • 2 onions, finely sliced
  • 6-8 green cardamom pods
  • 1 green chilli, deseeded and sliced
  • 1inch cinnamon stick
  • a few washed and chopped coriander leaves, for garnish

Method

Mix the tomato puree, 175g Onken Natural Set yogurt, garam masala, ginger, garlic, chilli powder and salt in a bowl. Put the lamb pieces in the bowl and mix. Cover and leave to marinate in the refrigerator for an hour.

Heat 2 tablespoons of the oil and add the onions. Fry for 5-7 minutes until lightly browned.

Remove the onions. Allow them to cool.

Place the onions in a food processor and whizz them into a thick paste.

Heat a frying pan on a medium heat and add the cardamom pods. Toss them for 30 seconds until you can smell the aroma. Allow them to cool and then grind them to a medium to fine powder in a pestle and mortar or a spice mill.

Add the remaining 1 tablespoon of oil to the pan. When the oil is hot, add the cinnamon stick. Then add the 2 onions and the lamb and mix in the ground cardamom. Fry for 2 minutes. Cover and lower the heat and cook, stirring from time to time, until the meat is cooked through. If it looks dry, add 150ml of water and cook for another 5-7 minutes.

Remove the cinnamon stick and garnish with the extra 3 tbsp of Onken Natual Set yogurt, green chilli slices and coriander leaves. Serve hot with chapatis.

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