Editorial sample recipeIndian PunjabiintermediateHalalGluten-Free

Punjabi Dahi Gosht

Name: Punjabi Dahi Gosht
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Indian Punjabi
Ingredients: 600 g bone-in halal lamb stew meat, cut into 1.5-inch pieces; 1 cup plain whole milk yogurt, whisked smooth; 3 tbsp ghee; 2 cups red onions, thinly sliced; 1.5 tbsp ginger-garlic paste; 1 tbsp ground coriander; 1 tsp coarsely cracked black pepper; 1 tsp garam masala

Halal lamb stew pieces braised slowly in a velvety gravy made with thick spiced yogurt, black pepper, and caramelized onions.

Prep: 15 min
Cook: 45 min
Total: 60 min

AI-generated illustration of Punjabi Dahi Gosht

AI illustration

Technique to learn

Dahi Slow-Braise

Cooking tough cuts of meat slowly in acid-rich whisked yogurt sauce for tenderness.

Instructions

Step 1: Heat ghee in a Dutch oven over medium heat; sauté sliced onions for 12 minutes until caramelized.
Step 2: Add ginger-garlic paste and lamb pieces; sear meat for 6 minutes until light golden on all sides.

Step 3: Reduce heat to lowest setting; whisk yogurt thoroughly and fold into pan along with coriander, cracked black pepper, and 0.5 cup water.

Step 4: Cover tightly with lid and simmer gently on low heat for 30 minutes, stirring occasionally until lamb is tender.

Step 5: Uncover, raise heat to medium-low, and simmer for 5 minutes until gravy thickens and oil splits to surface.

Step 6: Stir in garam masala, take off heat, and rest 5 minutes before serving.

Cooking tips

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.

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