Indian Punjabi · intermediate
Punjabi Dahi Gosht
Halal lamb stew pieces braised slowly in a velvety gravy made with thick spiced yogurt, black pepper, and caramelized onions.
- PREP TIME
- 15 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat ghee in a Dutch oven over medium heat; sauté sliced onions for 12 minutes until caramelized.
- 02
Add ginger-garlic paste and lamb pieces; sear meat for 6 minutes until light golden on all sides.
- 03
Reduce heat to lowest setting; whisk yogurt thoroughly and fold into pan along with coriander, cracked black pepper, and 0.5 cup water.
- 04
Cover tightly with lid and simmer gently on low heat for 30 minutes, stirring occasionally until lamb is tender.
- 05
Uncover, raise heat to medium-low, and simmer for 5 minutes until gravy thickens and oil splits to surface.
- 06
Stir in garam masala, take off heat, and rest 5 minutes before serving.
A LITTLE KITCHEN KNOW-HOW
Dahi Slow-Braise
Cooking tough cuts of meat slowly in acid-rich whisked yogurt sauce for tenderness.
Notes from the kitchen
- Whisk yogurt with 1 tsp flour or starch if worried about curding when mixing into hot stew.
- Keep pan heat very low when adding yogurt to prevent split sauces.
- Original home-cooking adaptation inspired by Indian Punjabi; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
