Lamb In Yogurt Gravy/ Dahi Gosht




Lamb in yogurt gravy is my mom's style of preparation which she makes within no time. In this dish the lamb is cooked slowly in a spicy onion- yogurt based gravy till it absorbs all liquid and becomes a semi- gravy.


This month's MFB challenge is a special EID dish which is prepared at home or anywhere in the world. So today I choose my most favorite, my mom's lamb dish which is a delicious, mouth-watering dish which is one among her different varieties of dishes. Before going for the morning Eid prayers, my mom would prepare breakfast, like appam or idiyappam and this amazing lamb curry, which can be prepared in a very less time. After the prayers, we all enjoy the delicious breakfast. Today I am with this perfect dish for the perfect occasion. I hope you will try this and will love it.
In this dish, I made a paste of coriander leaves and added them as you all might know that my husband doesn't like the leaves to be seen on top. Like that also it tastes good. Try this out and let me know.


Ingredients :
For Marination:

  1. Lamb- 2 lb
  2. Red Chilli Powder- 2 Tsp
  3. Garam Masala Powder- 1 Tsp
  4. Turmeric Powder- 1 Tsp
  5. Ginger - Garlic Paste- 1 tbsp

For Masala:

  1. Oil- 2 tbsp
  2. Cloves, Cinnamon and Cardamom- 1 tbsp
  3. Onions- 3 nos (chopped)
  4. Tomato- 1 no (chopped)
  5. Ginger- Garlic Paste- 2 tbsp
  6. Curry Leaves- few
  7. Red Chilli Powder- 1 tbsp
  8. Coriander Powder- 1 tbsp
  9. Turmeric Powder- 1 Tsp
  10. Garam Masala Powder- 1 Tsp
  11. Curd- 2 cups
  12. Coriander Leaves- a bunch (chopped)

Method:

  1. Wash the lamb pieces and marinate with the ingredients under marination. Keep this for about 30min- 2 hrs.
  2. Heat oil in a pressure cooker, add the chopped onions, once they turn translucent add the ginger- garlic paste and tomato, stir till the raw smell disappears.
  3. Add all the spice powders, mix well add the marinated lamb. Stir till everything gets well blended and cook on medium-high heat, till all the water gets evaporated.
  4. Add the curd, mix well and on low heat cook on pressure till few whistles or till the meat gets cooked well. If there is liquid left out, cook on slow flame till all the liquid gets absorbed well in the gravy. Garnish with the chopped coriander leaves and enjoy steaming lamb curry along with your favorite roti/ kulcha/ naan/ ghee rice/ appam /idiyappam or anything of your choice.







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