Dahi Ma Gosht (Parsi-style lamb cooked in yoghurt and raisin recipe
ingredients
1 kg (2.2 lb) Lamb, cut into pieces
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
4 Onions, large, finely chopped lengthwise
3 tsp (18 g) Ginger-garlic (adrak-lasan) paste
2 tsp (4 g) Dry red chillies (sookhi lal mirch)
4 cups (800 g) 28 oz Yoghurt (dahi)
2 cups (200 g) 7 oz Raisins (kishmish), finely ground
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
4 Onions, large, finely chopped lengthwise
3 tsp (18 g) Ginger-garlic (adrak-lasan) paste
2 tsp (4 g) Dry red chillies (sookhi lal mirch)
4 cups (800 g) 28 oz Yoghurt (dahi)
2 cups (200 g) 7 oz Raisins (kishmish), finely ground
Salt to taste
method
1. Heat the oil in a pressure cooker; saute the onions till golden brown. Add ginger-garlic paste and dry red chillies; cook adding 1 tsp yoghurt, at a time, till half the yoghurt is used up. Now add the lamb and mix well.
2. Beat the remaining yoghurt till smooth and add to the lamb mixture. Pressure cook till 3 whistles or till the lamb is tender.
3. If the gravy is too thin, remove the lamb and boil till thick. Return the lamb to the cooker, and mix in the raisins. The gravy should be minimal.
4. Serve hot with chapattis.
2. Beat the remaining yoghurt till smooth and add to the lamb mixture. Pressure cook till 3 whistles or till the lamb is tender.
3. If the gravy is too thin, remove the lamb and boil till thick. Return the lamb to the cooker, and mix in the raisins. The gravy should be minimal.
4. Serve hot with chapattis.
serving amount
serves: 6 - 7
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