Gosht Durbari (Lamb Curry slow cooked with Yoghurt, Fried Onions and Spices)

Gosht Durbari (Lamb Curry slow cooked with Yoghurt, Fried Onions and Spices) - a delicious slow cooked lamb curry with fried onions, yoghurt and spices - thespiceadventuress.com

Most of my readers are still reeling over the ‘Vegemite Masala’ – a total fusion affair for many. So I decided on something more traditional today.

Gosht Durbari or a wickedly rich, intensely flavourful, deep dark lamb curry. Not sure if the Oz heat can take this curry but my ‘winter wonderland’ friends will thank me for this.

Gosht Durbari (Lamb Curry slow cooked with Yoghurt, Fried Onions and Spices) - a delicious slow cooked lamb curry with fried onions, yoghurt and spices - thespiceadventuress.com

The star ingredient of this dish is the fried onions; this makes the curry so intensely rich and flavourful. I would definitely suggest making fried onions from scratch instead of the store bought fried shallots. Way different in flavour….believe me, I have tried both versions. Fried onions may take some time but that’s the only real job in this otherwise simple dish.

Spices are minimal, just there to add layers of flavour without much heat. A dish that works if you have non-Indian friends at your dinner table who love a good curry but can’t handle too much heat.

Fried onions - food photography - thespiceadventuress.com

Make sure you get lamb or mutton on the bones as it imparts most flavour to the dish. And this curry is best paired with flatbreads or layered rotis with a yoghurt dip/raita on the side to cut through all that richness.

So put on your aprons and let’s get cooking Gosht Durbari or a delicious lamb curry slow cooked with yoghurt, fried onions and spices.

Gosht Durbari (Lamb Curry slow cooked with Yoghurt, Fried Onions and Spices) - a delicious slow cooked lamb curry with fried onions, yoghurt and spices - thespiceadventuress.com

Recipe adapted from a similar version by Jaspreet Nirula

Ingredients:

  1. 1 kg lamb (on the bone); cut into medium-sized pieces
  2. 1 cup thick plain yoghurt/curd
  3. 3-4 tbsp ghee/clarified butter
  4. 1 ½ inch ginger; julienned
  5. 1 tsp Kashmiri chilli powder
  6. 1 tbsp red chilli powder
  7. Salt, to season
  8. For the spice paste:
  • 3 tsp cumin seeds
  • ½ cinnamon bark
  • 5 cloves
  • 1 black cardamom
  • 8 black peppercorns
  • 2 tsp coriander seeds
  • A pinch of asafoetida/hing
  • A pinch of nutmeg, grated
  1. 4 medium red onions; finely chopped
  2. Vegetable oil, to fry the onions
  3. Ginger juliennes; for garnish
  4. Fresh coriander leaves; finely chopped for garnish

Method:

  1. Heat oil in a large pan and deep fry the sliced onions in batches. Drain and keep aside.
  2. To prepare the spice paste, dry roast the whole spices till fragrant, cool and grind to a fine powder. Mix with the other spice powders and make a paste with a bit of water.
  3. Now take a heavy, deep bottomed vessel and heat ghee. Add the lamb along with yoghurt, chilli powders, ginger and salt. Cook on medium heat for about 5 minutes.
  4. Next add the spice paste and continue to cook for another 5 minutes. Add enough water to slow cook the lamb.
  5. After 20 minutes, add ¾ ths of the fried onions, mix well and continue to cook till the lamb is soft and tender.
  6. Check and adjust seasoning, reduce gravy on high heat if necessary. Garnish with ginger juliennes, fried onions and coriander leaves.
  7. Serve hot with flat breads, parathas or rotis.
Gosht Durbari (Lamb Curry slow cooked with Yoghurt, Fried Onions and Spices) - a delicious slow cooked lamb curry with fried onions, yoghurt and spices - thespiceadventuress.com
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22 thoughts on “Gosht Durbari (Lamb Curry slow cooked with Yoghurt, Fried Onions and Spices)

  1. Haven’t heard of asafoetida nor know where can I find it. Question: Can I substitute asafoetida for something else? Or can I leave it out? Would it affect the taste of this dish? Thanks. Can’t wait to try it😘

    Liked by 1 person

    1. Asafoetida can be found in all Indian stores; it has a very unique taste which cannot be replaced with anything else. It is also used to aid digestion. If you cant find it, you can leave it out…increase the quantity of garlic by 1-2 cloves.

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  2. This curry looks delicious! Just a question, how long was the complete cooking time for slow cooking? It’s hard to know if 1 or 2 hours is enough or are we talking 5 or 6 hours? Looks so good I may make this tomorrow night 🙂

    Liked by 1 person

  3. Looks lovely…just a query. …for the spice paste you have mentioned that after grinding I should mix it with other spice powders and make a paste…which are these other spice powders? If chilli powder then that needs to be added with the mutton…so which are these powders you have mentioned …kindly reply..I would love to try this out.

    Liked by 1 person

    1. By that, I mean the asafoetida and nutmeg, both of which can bring a bitter taste if roasted with the whole spices, so those both have to be added only after the whole spices are roasted and then the whole thing ground. Hope its cleared….

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    1. Anil, the onions have to be sliced, not chopped (can’t deep fry this way). Check the picture shown. You can roast longer if you wish to but because the meat is cooked on low heat for a long time, the spices do get in well.

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