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Monaz's Dhodhi ma Gosht

My wonderful friend Monaz kindly cooked for me over 2 years ago. I apologise for the delay, but this video is worth the wait! Her Dhodi ma Gosht is her signature dish, and renowned for flavour by her family. You can use goat or lamb and serve with rice. Thank you again, Monaz!

Serves 6-8

Preparation Time: 20 minutes / Cooking Time: 30


  • 2 brown onions

  • ¼ cup ghee/oil, for frying

  • 3 tsp garlic paste

  • 2 tsp ginger paste

  • 5 large zucchinis

  • 2 ½ tsp garam masala

  • 2 tsp paprika

  • 1 ½ tsp chilli powder

  • 1 tsp cumin powder

  • 1 ½ tsp turmeric

  • 3 tsp salt

  • 3 ½ tsp sambar powder

  • 1 kg lamb plus extra marrow bones (optional)

  • 1 tomato

  • 1 lemon

  • 1 tsp sugar

  • ½ cup boiling water

  • 1 cup chopped coriander

  • Few chillies


  1. Finely chop the onions.

  2. Add ghee/oil to a large pressure cooker, heat on medium.

  3. Add the onions and fry for 5 minutes.

  4. While onion is frying, roughly peel the zucchinis and roughly chop into large chunks. Add to a food processor and finely chop. NOTE – there is a lot of zucchini, so you might have to process in two batches.

  5. Add the ginger and garlic pastes to the onion, and fry for 1 minute.

  6. Add all masalas and salt. Fry for 1 minute until fragrant.

  7. Add lamb/goat and stir to brown meat for 2 minutes.

  8. Finely dice the tomato and add to the lamb/goat, stir.

  9. Cut the lemon into wedges, and squeeze half into the mixture.

  10. Add all zucchini and mix well.

  11. Add sugar and water, stir and bring to boil.

  12. Cover the lid of the pressure cooker. Bring up to pressure and cook for approximately 25 minutes (this will depend on your pressure cooker). NOTE – you can cook this without a pressure cooker, just add a bit more water and simmer on stove for 40-60 minutes until lamb/goat is tender.

  13. Shut heat and let cooker cool.

  14. Finely chop the coriander.

  15. Open lid of pressure cooker once cool and squeeze in remaining lemon.

  16. Add whole chillies (optional)

  17. Garnish with coriander when serving.