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Gosht Durbari

Course: Side Dish
Cuisine: Indian, Lamb


  • 1 kg lamb on the bone; cut into medium-sized pieces
  • 1 cup thick plain yoghurt/curd
  • 3-4 tbsp ghee/clarified butter
  • 1 ½ inch ginger; julienned
  • 1 tsp Kashmiri chilli powder
  • 1 tbsp red chilli powder
  • Salt to season
  • 4 medium red onions; finely chopped
  • Vegetable oil to fry the onions
  • Ginger juliennes; for garnish
  • Fresh coriander leaves; finely chopped for garnish

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


  • Heat oil in a large pan and deep fry the sliced onions in batches. Drain and keep aside.
  • 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.
  • 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.
  • Next add the spice paste and continue to cook for another 5 minutes. Add enough water to slow cook the lamb.
  • After 20 minutes, add ¾ ths of the fried onions, mix well and continue to cook till the lamb is soft and tender.
  • Check and adjust seasoning, reduce gravy on high heat if necessary. Garnish with ginger juliennes, fried onions and coriander leaves.
  • Serve hot with flat breads, parathas or rotis.