Dahi Lamb Curry (Yogurt Lamb Curry)
Dahi Lamb Curry (Yogurt Lamb Curry)

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, dahi lamb curry (yogurt lamb curry). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Lamb Yogurt Curry is thick, creamy and very delicious. Sprinkle on the curry leaves and since i didn't have enough onions and some nonfat sour cream as i didn't have all the yogurt called for. Dahi gosht is a thick, creamy North-Indian curry best eaten with rice and a green salad.

Dahi Lamb Curry (Yogurt Lamb Curry) is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Dahi Lamb Curry (Yogurt Lamb Curry) is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have dahi lamb curry (yogurt lamb curry) using 21 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Dahi Lamb Curry (Yogurt Lamb Curry):
  1. Take To Marinate:
  2. Make ready 1 . Lamb - 1 kg
  3. Make ready 2 . Yogurt - 3/4 cup
  4. Prepare 3 . Salt - pinch
  5. Make ready Ingredients:
  6. Make ready 1 . Oil - 1/4 cup
  7. Get 2 . Cinnamon - 1 inch
  8. Get 3 . Cardamon - 3
  9. Prepare 4 . Clove - 6
  10. Get 5 . Onion - 2 sliced thinly
  11. Prepare 6 . Tomato - 1/2 chopped finely
  12. Prepare 7 . Green chilli - 3 silted
  13. Take 8 . Ginger garlic paste - 1 tbsp
  14. Make ready 9 . Coriander powder - 1/2 tbsp
  15. Make ready 10 . Turmeric - 1/2 tsp
  16. Make ready 11 . Chilli powder - 1 tsp
  17. Take 12 . Cumin powder - 1/2 tsp
  18. Make ready 13 . Garam masala - 1/2 tsp
  19. Make ready 14 . Coriander leaves - to garnish
  20. Make ready 15 . Salt - as needed
  21. Take 16 . Nutmeg powder - pinch

You can easily make this recipe in the slow cooker by adding all the ingredients except the greek yogurt into the slow cooker. Dahi Gosht - Yogurt Lamb Curry, Kashmiri cuisine, Traditional assorted Indian dishes, Top view. This meltingly tender shoulder of lamb can be cooked in stages over a few days - serve as the centrepiece for A royal mutton/lamb curry which is very popular in the northern regions of India. Parsi Dahi nu Gosht is a lamb curry cooked in yoghurt, chillies and green coriander.

Instructions to make Dahi Lamb Curry (Yogurt Lamb Curry):
  1. Marinate the lamb pieces in yogurt and pinch of salt for about 1/2 an hour to 1 hour in fridge.
  2. Heat oil in kadai add cinnamon, cardamon, clove. Now add sliced onion and green chillis. Saute till the onion turns transparent.
  3. Now add ginger garlic paste, turmeric powder. Saute until the raw smell goes off. Add tomatoes and saute for a bit. Now add the marinated lamb with yogurt to this. Cook the lamb in its own yogurt water on medium heat till the oil separates from the sides
  4. Add coriander powder, chilli powder and cumin powder. Saute for a minute.
  5. Add 2 cups of water, salt. Cover and cook the lamb pieces till soft and juicy in slow fire. This dish you have to slow cook the lamb to get perfect juicy consistency.
  6. Open the lid add garam masala and cook for another 2 minutes. Adjust the salt level. Garnish with nutmeg powder and coriander leaves. Switch off the flame.
  7. Serve hot with pulav, naan or roti.

Basic Lamb Curry Recipe, Sabji, How To Make Basic Lamb Curry Recipe. Lamb curry is a popular dish from the Kashmiri cuisine known as Rogan josh. This appealing colored nonveg curry mesmerizes your palate with its perfect blend of mutton and spices. Mutton curry (also referred to as kosha mangsho, lamb curry, or goat curry) is an Indian curry dish that is prepared from Goat Meat (or sometimes Lamb meat ) and vegetables. Mainly popular in the Bengal region, the dish is found in different variations across all states. (Yogurt Chicken, Yoghurt Chicken, Dahi Chicken Curry, Curd Chicken Gravy, Spicy Chicken in Yogurt Sauce) Chicken cooked in curd (dahi / yogurt) imparts a unique avor to the curry.

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