Parsi Dahi Nu Gosht (Lamb Curry with Cilantro, Green Chilies, and Yogurt)

Parsi Dahi Nu Gosht (Lamb Curry with Cilantro, Green Chilies, and Yogurt)

Parsi Dahi Nu Gosht

Parsi Dahi Nu Gosht is a lamb curry with green chilies, cilantro, and yogurt. The marinated lamb is seared with onions and whole spices, then braised for an hour. Once it’s finished cooking, it is left to rest for a couple of minutes. A yogurt/cilantro based spice paste is mix in. Adding the paste in the end keeps the yogurt from splitting. This is really one of the more simple lamb curries to make. Serve with steamed rice and paratha.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Marinating Time4 hours
Course: Main Course
Cuisine: Indian
Keyword: Indian, lamb, main course, South Asian
Author: Alex Gorgos

Equipment

  • Food processor or immersion blender

Ingredients

Lamb Marinade

  • 2 lbs bone in lamb shoulder cubed
  • 2 tbsp ginger garlic paste

Spice Paste

  • 1/3 cup cilantro
  • 1 green bird’s eye chili
  • 1/2 tsp cumin seeds
  • 2 tbsp Greek yogurt

Curry

  • 3 tbsp vegetable oil
  • 1 cinnamon stick
  • 4 whole cloves
  • 3 dried Kashmiri chilies
  • 1 large onion finely chopped
  • 1 tbsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • 1 cup water
  • salt to taste

Garnish

  • cilantro chopped
  • lemon wedges

Instructions

  • Marinate the lamb shoulder in ginger garlic paste for at least 4 hours, preferably overnight.
    Indian, main course, lamb
  • Purée in a blender or food processor the spice paste ingredients. Set aside.
    Indian, main course, lamb
  • Heat up cooking oil in a large sauté pan over medium heat. Sauté the dried chilies, cinnamon stick, and whole cloves for 30 seconds.
    Indian, main course, lamb
  • Add in the onions. Cook for 10 minutes until browned.
    Indian, main course, lamb
  • Add in the ginger garlic paste. Cook for 1 minute.
    Indian, main course, lamb
  • Add in the turmeric and lamb with all of it’s marinade. Sear the lamb on all sides for 10 minutes.
    Indian, main course, lamb
  • Pour in the water. Bring to a boil. Cover and simmer for 50 minutes. Tilt the lid open for the last 20 minutes of cooking.
    Indian, main course, lamb
  • Turn off the heat. Let sit for 5 minutes. Slowly stir in the spice paste. Garnish with cilantro.
    Indian, main course, lamb
Indian, main course, lamb