Dahi Gosht

Literally meaning “yogurt and meat” or “yogurt and goat,” dahi gosht is a rich, creamy North Indian stew. In the United States lamb is more commonly used than goat which is really a shame because the bold flavors tend to overshadow the mild flavor of American lamb. Unless you choose to make it so, this is not a particularly spicy dish so it is great for those who do not care for hot food. Served simply over basmati rice it makes a warming meal.

Serves two to four.

Ingredients
Lamb, cubed 500 grams 1 pound
Yogurt (see note) 500 grams 1 pound, about 1½ cups
Garlic paste (divided use) 45 milliliters 3 Tablespoons
Ginger paste (divided use) 45 milliliters 3 Tablespoons
Turmeric powder 5 milliliters 1 teaspoon
Green chilies, minced (optional) To taste To taste
Onion, thinly sliced 300 grams 10 ounces, 2 medium
Oil 30 milliliters 2 Tablespoons
Cumin powder 15 milliliters 1 Tablespoon
Coriander powder 15 milliliters 1 Tablespoon
Indian chili (mirch) (optional) To taste To taste
Garam masala 15 milliliters 1 Tablespoon
Bay leaves, preferably Indian 4 4
Tomatoes, chopped and drained 250 grams 8 ounces
Lamb or beef stock 250 milliliters 1 cup
Salt and pepper To taste To taste
Chopped fresh mint and coriander For garnish (optional) For garnish (optional)
Julienned fresh ginger For garnish (optional) For garnish (optional)

Note: I use non-fat Greek style yogurt. If you use regular yogurt drain it in cheesecloth before using.

Method

Combine the yogurt, half the garlic paste, half the ginger paste, turmeric powder, and green chilies. Marinate the lamb in this mixture for 30 minutes.

Heat oil in a deep pan and fry the onions with the remaining ginger and garlic pastes the onions are soft but not browned. Add the tomatoes, cumin, coriander, chili powder if using, bay leaves, and garam masala. Continue to fry, stirring often, until the oil separates from the mixture.

Add the lamb and yogurt marinade to the pot. Cook, stirring often, until most of the liquid has evaporated. Stir in the lamb stock and continue cooking until the meat is tender and the sauce thickened. Adjust seasoning with salt and pepper as needed.

Serve hot.

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