Ddum Gosht
Ddum Gosht
Ingredients
For the Paste
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 3 green chilies
- 1 inch ginger
- 5 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 tablespoons oil
- 1/2 cup water
For the Meat & Marinade
- 1 kg lamb, or goat
- 1/2 cup yogurt
- all prepared paste, from above ingredients
For Cooking
- 1/2 cup oil
- 3 onions, large, thinly sliced
- 1/2 teaspoon cumin seeds
- 2 black cardamoms
- 4 green cardamoms
- 1 cinnamon stick
- 3 cloves
- 2 bay leaves
- 1 tablespoon salt
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 cup water
For Garnish
- 1/2 cup fried onions, reserved from initial frying
- as needed fresh coriander
Instructions
- 1
Combine the mint leaves, coriander leaves, green chilies, ginger, garlic, 1/2 teaspoon salt, 1/2 teaspoon sugar, 2 tablespoons oil, and 1/2 cup water in a blender. Blend until a smooth paste is formed.
⏱️ 5 min
- 2
In a large bowl, place the 1 kg of lamb (or goat). Add the 1/2 cup of yogurt and the freshly blended green paste to the meat. Mix thoroughly to ensure the meat is well coated. Marinate for a minimum of 30 minutes, or ideally overnight in the refrigerator for best flavor.
⏱️ 10 min
- 3
Heat 1/2 cup of oil in a large pot (such as a Dutch oven or similar heavy-bottomed pot) over medium-high heat. Add the 3 large thinly sliced onions to the hot oil. Fry the onions, stirring occasionally, until they turn golden brown. Once golden, remove approximately half of the fried onions from the pot and set them aside to be used later as a garnish.
⏱️ 15 min
- 4
To the remaining fried onions and oil in the pot, add 1/2 teaspoon cumin seeds, 2 black cardamoms, 4 green cardamoms, 1 cinnamon stick, 3 cloves, and 2 bay leaves. Sauté for a short period until the spices become fragrant.
⏱️ 5 min
- 5
Add the marinated lamb to the pot. Stir in 1 tablespoon salt, 1 tablespoon coriander powder, 1 tablespoon cumin powder, 1 tablespoon red chili powder, 1 teaspoon turmeric powder, and 1 teaspoon garam masala. Mix all the ingredients well, ensuring the meat and spices are evenly combined. Pour in 1/2 cup of water. Bring the mixture to a boil, then reduce the heat to low. Cover the pot tightly with a lid. Simmer for 1 hour and 30 minutes.
⏱️ 90 min
- 6
After 1 hour and 30 minutes, carefully remove the lid. The lamb should be super tender. Garnish the Ddum Gosht with the reserved fried onions and fresh coriander. Serve hot, ideally with naan for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ddum Gosht
For the Paste
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 3 green chilies
- 1 inch ginger
- 5 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 tablespoons oil
- 1/2 cup water
For the Meat & Marinade
- 1 kg lamb, or goat
- 1/2 cup yogurt
- all prepared paste, from above ingredients
For Cooking
- 1/2 cup oil
- 3 onions, large, thinly sliced
- 1/2 teaspoon cumin seeds
- 2 black cardamoms
- 4 green cardamoms
- 1 cinnamon stick
- 3 cloves
- 2 bay leaves
- 1 tablespoon salt
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 cup water
For Garnish
- 1/2 cup fried onions, reserved from initial frying
- as needed fresh coriander
Instructions
- 1
Combine the mint leaves, coriander leaves, green chilies, ginger, garlic, 1/2 teaspoon salt, 1/2 teaspoon sugar, 2 tablespoons oil, and 1/2 cup water in a blender. Blend until a smooth paste is formed.
⏱️ 5 min - 2
In a large bowl, place the 1 kg of lamb (or goat). Add the 1/2 cup of yogurt and the freshly blended green paste to the meat. Mix thoroughly to ensure the meat is well coated. Marinate for a minimum of 30 minutes, or ideally overnight in the refrigerator for best flavor.
⏱️ 10 min - 3
Heat 1/2 cup of oil in a large pot (such as a Dutch oven or similar heavy-bottomed pot) over medium-high heat. Add the 3 large thinly sliced onions to the hot oil. Fry the onions, stirring occasionally, until they turn golden brown. Once golden, remove approximately half of the fried onions from the pot and set them aside to be used later as a garnish.
⏱️ 15 min - 4
To the remaining fried onions and oil in the pot, add 1/2 teaspoon cumin seeds, 2 black cardamoms, 4 green cardamoms, 1 cinnamon stick, 3 cloves, and 2 bay leaves. Sauté for a short period until the spices become fragrant.
⏱️ 5 min - 5
Add the marinated lamb to the pot. Stir in 1 tablespoon salt, 1 tablespoon coriander powder, 1 tablespoon cumin powder, 1 tablespoon red chili powder, 1 teaspoon turmeric powder, and 1 teaspoon garam masala. Mix all the ingredients well, ensuring the meat and spices are evenly combined. Pour in 1/2 cup of water. Bring the mixture to a boil, then reduce the heat to low. Cover the pot tightly with a lid. Simmer for 1 hour and 30 minutes.
⏱️ 90 min - 6
After 1 hour and 30 minutes, carefully remove the lid. The lamb should be super tender. Garnish the Ddum Gosht with the reserved fried onions and fresh coriander. Serve hot, ideally with naan for dipping.
⏱️ 5 min