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Dahiwala Gosht

Course: Side Dish
Cuisine: Indian, North Indian


  • 1 kg lamb; on the bone cut into medium-sized pieces
  • 3 tbsp vegetable oil
  • 6 Cloves
  • 8 Black peppercorns
  • 1 inch Cinnamon bark
  • 2 Black cardamom
  • 6 Dry red chillies
  • 4 Spanish onions sliced finely
  • 1 inch Ginger pounded well
  • 6 Garlic cloves pounded well
  • 1.5 cup thick plain yoghurt/curd
  • 3 tsp Coriander powder
  • ½ tsp Turmeric powder
  • 1 red chilli
  • 1 tsp Kashmiri red chilli powder
  • ½ tsp Garam masala powder
  • Salt to season
  • A piece of coal
  • 3-4 drops Kewra essence
  • 1 tsp Ghee/clarified butter
  • Fresh coriander leaves; chopped for garnish


  • Mix the yoghurt with coriander powder, turmeric powder, red chilli powder and garam masala powder; keep aside.
  • In a deep pan, heat oil and add the whole spices; cloves, peppercorns, cinnamon, cardamom and dry red chillies.
  • Fry for about 30 seconds on low heat and then add the onions; Saute on medium heat till soft and translucent.
  • Add the ginger and garlic and continue to sauté till browned.
  • Add the lamb pieces and cook on high heat for 3-4 minutes.
  • Next add the yoghurt mixture, season with salt and mix well to combine.
  • On low heat, simmer till the lamb is cooked well and succulent.
  • Once the lamb is done, remove from heat and open the lid and place an aluminium foil on top.
  • Heat the coal piece till red hot and place on the foil.
  • Pour the kewra essence and ghee on top of the burning coal and cover the dish with a lid.
  • Allow the smoke to penetrate the curry for at least 10 minutes.
  • Remove the foil carefully and mix the lamb curry through.
  • Garnish with fresh coriander leaves and serve hot with bread of choice.