Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, lamb curry (gosht salaan). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Slow cooked lamb curry with tomatoes, garlic and garam masala. Cooking Karahi Gosht at home has always for me been about getting the flavours just right and like I knew they should taste. This recipe is one that I can say is an absolute hit every single time with family and friends.
Lamb Curry (Gosht Salaan) is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Lamb Curry (Gosht Salaan) is something which I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have lamb curry (gosht salaan) using 19 ingredients and 13 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Lamb Curry (Gosht Salaan):
- Get 1 kg Lamb
- Prepare 1 1/2 Onions
- Get 1 1/2 tomatoes
- Get 1 Green chilli
- Make ready 4 cloves garlic
- Make ready 12 grams Fresh ginger
- Get 1 tbsp Yoghurt (optional)
- Make ready 3 Whole cloves
- Prepare 2 Whole green cardamons
- Make ready 1 Whole black cardamon
- Take 1 small cinnamon stick
- Prepare 1 Bay leaf
- Get 1 tsp Red chilli powder
- Get 1 tsp Salt
- Make ready 1/3 tsp Tumeric powder
- Make ready 1 tsp Paprika
- Get 1 tsp Ground cumin
- Prepare 1 tsp Ground coriander
- Prepare 1 tsp Garam masala
Assalamu alaikum wa rahmatullahi wa barakatuhu! In the Name of Allah, Most Gracious, Most Merciful I'm back today after a busy few days with one of my mothers classic recipes. This is her Gosht Masala or Lamb Curry. We usually use lamb that is on the bone as this gives more flavour.
Instructions
Steps to make Lamb Curry (Gosht Salaan):
- Peel the onions garlic and ginger. Remove skin from the tomatoes
- Slice onions and fry in some cooking oil until brown
- Remove onions from pan when browned
- Add all the ingredients from the plate to a food processor.
- Add a teaspoon of each spice, but just a 1/3 tsp of tumeric from the spice pot. You may vary the quantity according to your personal taste. Add a tbsp of yogurt (optional) a little water and blend to a smooth paste - - https://cookpad.com/us/recipes/448100-my-spice-pot
- Your paste will look like this
- Add the whole spices to the pan
- Add the lamb to the pan and fry for about 5 mins until sealed
- Add the paste to the lamb
- Cover with water and reduce to a medium heat and allow to cook for about 30 mins or until lamb is cooked through. Stir the pot inbetween making sure water is not drying too quickly.Taste spice levels and add more if necessary.
- As the water begins to dry saute the lamb until all the water has dried
- Add 1-1 1/2 cups on water depending on how thick you would like your gravy to be. Cook on a medium heat for about 5-8 minutes.
- Garnish with fresh coriander and serve with rice naan or chapatti. Enjoy!
Sahni's gosht recipe was uncomplicated and like many braises, totally doable in the Instant Pot. Her recipe headnote (introduction) conveyed the recipe's ease and flexibility. The original recipe called for boneless lamb shoulder but our local butcher only had lamb shoulder steaks and necks. Make this recipe on the stovetop or in the pressure cooker. Whatever you choose, slowly cooking the lamb is the key to tender I first encountered this lamb curry at my friend Elizabeth Abbott's parent's house and begged her mother Maria for the recipe, which, thankfully, she gave me.
So that’s going to wrap this up for this exceptional food lamb curry (gosht salaan) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
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