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.
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.
- Purée in a blender or food processor the spice paste ingredients. Set aside.
- Heat up cooking oil in a large sauté pan over medium heat. Sauté the dried chilies, cinnamon stick, and whole cloves for 30 seconds.
- Add in the onions. Cook for 10 minutes until browned.
- Add in the ginger garlic paste. Cook for 1 minute.
- Add in the turmeric and lamb with all of it’s marinade. Sear the lamb on all sides for 10 minutes.
- 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.
- Turn off the heat. Let sit for 5 minutes. Slowly stir in the spice paste. Garnish with cilantro.
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