Dahiwala Gosht
Recipe Ingredients:
- 1 kg lamb; on the bone, cut into medium-sized pieces
- 3 tbsp kisan canola cooking 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
Recipe Method:
- 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.