Dum Gosht

I had prepared this yummy lamb dish for dinner yesterday, from Madhur Jaffery’s. It was delicious.

Dum Gosht – Slow Cooked Lamb Curry

The recipe is simple and quick to prepare. It takes only minutes for the stove top preparation, and the rest is to just let it finish off in oven at low heat until tender, so that it cooks completely and slowly.

We had it with Afghani Naan and Plain white rice. It was a delicious meal! Here goes the recipe-

Dum Gosht – Slow Cooked Lamb Curry
Source: Madhur Jaffrey’s Illustrated Indian Cooking


  • Canola Oil – 1/4 cup
  • Lamb meat – 500 gms, cut into 2 cm cubes
  • Onions – 1, large, finely chopped
  • Ginger-Garlic paste – 2 tsp
  • Red Chilli powder – 1 tsp
  • Salt – 2 tsp
  • Black Pepper powder – 1/2 tsp
  • Yoghurt – 1 cup, lightly beaten


1. Pre-heat oven to 350°F.
2. Pour oil into a large non-stick pan on medium heat. When the oil is warmed, put the meat pieces into the pan, as many as the pan can hold, and brown them on all sides. With a slotted spoon remove the meat pieces once browned into a deep bowl. Cover and set aside.
3. In the same pan throw in the sliced onions. Once they are translucent, add the ginger garlic paste to it. Stir fry them for a few minutes. Now, put the browned meat with all its juices into the pan. Sprinkle red chilli powder, salt, black pepper powder and mix it well. Pour in the lightly beaten curd and bring it to a boil on simmer.
Then, pour this mixture into a baking dish and cover it with a lid, or aluminium foil, taking care that it has been covered properly and once formed, the steam will not escape from anywhere. Transfer this baking dish with the mixture in it into the oven for an hour.
4. After an hour, check the meat if it is tender and soft. If it is not, pour in half cup water, give it a stir, cover the dish very well again, and put it inside the oven for more 15-30 minutes till the meat has been properly cooked and is tender. Once done, garnish with chopped spring onions and serve hot with Naan or Plain White Rice.


12 thoughts on “Dum Gosht

  1. I think the picture in this blog (link below) is yours. It is clearly plagiarism. Please do the needful.


    Raaga, Thanks for informing me. ~Mona

  2. Love this curry, Mona, it might have got all the spices bcos of the slow cooking method ! Don’t have that cook book, will check when you post.

  3. Hi Mona,
    That looks yummy, must try it soon. As someone who has followed Madhu Jaffery’s recipes, I agree with you that her recipes are simply delicious. I have her book ‘The Taste of India’ and am more than happy with the recipes.

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