Wednesday, 2 April 2014

Gosht Masala (Lamb Curry).

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. I was very surprised at how easy this recipe is, and with all this Saharan dust around, what better excuse than to stay indoors and cook a curry?
 There is no endless chopping or anything - it's just into the pot and left to simmer for an hour or so. Serve this delicious curry with roti or naan.

A Simple List of Ingredients:

1. Onions
2. Vegetable Oil
3. Lamb Chops
4. Lamb Shoulder Pieces
5. Black Cardamoms
6. Black Peppercorns
7. Cinnamon Sticks
8. Cloves
9. Red Chilli Powder
10. Ground Coriander
11. Ground Cumin
12. Ground Turmeric
13. Salt
14. Ginger
15. Garlic
16. Chopped Tomatoes Tin
17. Green Chillies
18. Fresh Coriander
19. Garam Masala

Bismillah, let's begin!

Get yourself 2 Large Onions. Peel and roughly chop them - the rougher, the better!

Heat 1/4 cup Vegetable Oil in a large saucepan. Mum used a pressure cooker but any big saucepan will do.

Throw in the onions. I told you to roughly chop them!

Stir fry for a few minutes until they begin to sizzle.

Cover the pan with a lid and leave on a low heat.

While the onions soften, gather your whole spices:
Black Cardamoms
2 teaspoons Black Peppercorns
5 Cinnamon Sticks
2 teaspoons Cloves
Feel free to reduce the whole spices, if you're not a fan of them.

And, prepare your meat. Take 1 pound Lamb Chops and 1 pound Lamb Shoulder Pieces.

Check on the onions - they should be softened by now.

Throw in the whole spices.

Stir fry for a few minutes.

Put all the lamb in.

Fry for a few minutes.

Next, take a tin of Chopped Tomatoes.

Add half of the tin to the pan. Use the other half for something else.

Fill the empty tin half full with Water, and add it in.

Next, to turn this thing into a curry - the spices! Add in: 
2 teaspoons Red Chilli Powder
2 teaspoons Ground Cumin
2 teaspoons Ground Coriander
1 and 1/2 teaspoons Salt
1/2 teaspoon Ground Turmeric
Mum also added in the ginger and garlic as well - she used frozen but you can use fresh as well!
Frozen - 1 cube Ginger and 1 cube Garlic
Fresh - 1 tablespoon Crushed Ginger and 8 Garlic Cloves, whole.

Give everything a good stir. Now, at this time, you may be thinking what I was thinking - how can this mess of lamb, onions and spices become a curry?

Well, the magic happens here while the pot is covered on a low heat and simmering away until the lamb is beautifully tender - about 45 minutes to 1 hour.

After this time, uncover and give the lamb a taste test. If it's still not tender enough, allow it to cook for another few minutes.

Once the lamb is tender, take Green Chillies. We used jalapeno but any variety will do.

Add them to the pan.

Along with a little more Vegetable Oil.

Now begins the drying out stage. Keep the curry on a medium heat to dry it out, stirring quite frequently in case it sticks to the bottom.

When you have reached the consistency that you like .. 

.. add in Handful Chopped Fresh Coriander. Mum freezes hers.

Finally, sprinkle in 1 teaspoon Garam Masala, and give it one final stir.

Serve with roti or naan for a delicious Punjabi meal! This was not cereal, dessert or soup but it was out of this world amazing!

Full Written Recipe:

Gosht Masala (Lamb Curry)

2 Large Onions, peeled and roughly chopped
¼ cup Vegetable Oil
1 pound Lamb Chops
1 pound Lamb Shoulder Pieces
5 Black Cardamoms
2 teaspoons Black Peppercorns
5 Cinnamon Sticks
2 teaspoons Cloves
2 teaspoons Red Chilli Powder
2 teaspoons Ground Coriander
2 teaspoons Ground Cumin
1 ½ teaspoons Salt
½ teaspoons Ground Turmeric
1 tablespoon Crushed Ginger
8 Garlic Cloves, whole
½ tin Chopped Tomatoes
5 Green Chillies
Handful Fresh Coriander, chopped
1 teaspoon Garam Masala


Heat the vegetable oil in a large saucepan. Once hot, add the chopped onions. Fry for a few minutes and then cover on a low heat.

Wash and prepare the lamb.

Uncover the onions, and add in the black cardamoms, cinnamon sticks, cloves and peppercorns. Stir fry for a few more minutes.

Add in the lamb and stir well. Fry for a few minutes, and then add the chopped tomatoes and the ½ tin of water.

Stir well and add the red chilli powder, ground coriander, ground cumin, salt, ground turmeric, ginger and garlic. Mix well and bring to the boil.

Once boiling, turn the heat right down and cover. Cook like that for about 45 minutes or until the lamb is tender – test a piece to see if it is!

Once the lamb is soft, uncover and throw in the green chillies.

Add a few more tablespoons of vegetable oil, and dry the curry out on a medium heat. Stir frequently to avoid it sticking to the bottom.

Once the curry has reached the consistency that you want, add in the fresh coriander and garam masala. Stir in, and serve!

This Time Last Year:

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Keep me in your duas, please,


Spice Enthusiast


  1. Absolutely fantastic you truly are a star, thank you so much for posting my favourite dish, I was really hoping you would put up this dish and you have many thanks, and also huge compliments and good tidings to your mum for her wonderful recipes,

    Kindest Regards to you,

  2. P.s If possible a Lamb/Mutton Chop tandoori barbecue style recipe would be oh so greatly appreciated oh gifted one �� maybe even a chicken wing one too lol sorry your just too good a cook for me not to ask

    Regards Amjad

  3. Delicious recipe and I preferred not to dry it out as the masala was so good in flavour. I cooked it enough until the gosht was done. I was hoping there was more of it actually. If I wanted double the amount of masala (curry), would I need to double all the ingredients except for the meat pieces?
    JazakAllah for the amazing recipe and your wonderful running of this blog. I love this website. It has made me a confident cook.

    1. Assalamu alaikum! Jazakallah khair for all your comments - I really do appreciate them. If you wanted to double the curry, you would double everything including the meat. Thanks again for your lovely comments! Do let me know if there is any recipe request that you would like to see here :)

  4. This looks amazing! Can't wait to try it :)

  5. My husband made this (first time he actually cooked anything in his entire life!), and it came out amazing. Thank you again for all your wonderful recipes.

    1. No problem! So glad you and your husband enjoyed the curry! :)

  6. Assalaamualaikum Sister, Jazakallahu khairan for this recipe. I cooked it for my family's Iftar during this Ramadan and my wife and daughters loved it. In'sha'Allah, will be a regular item on my scheduled cooking nights from now on. Ramadan Kareem.

    1. Wa alaikumus salaam! So glad you all enjoyed the curry recipe! Have a wonderful Ramadan!

  7. Looks perfect. How many does this serve please?

    1. Thank you! It should serve at least 4.

    2. Brilliant, thanks! Can't wait to try it :)

  8. I'm trying this out today, I'm not a very good cook , but it looks delicious, also do you have a halva recipe without sultanas n raisins don't like them , thank you

    1. Hope you enjoy it! Will try my best with the halva recipe! You can always leave the raisins out though!

  9. This sounds lovely. Going to give this a go. thanks for sharing this recipe.


  10. Hi

    Great recipe, thank you. I did it in the pressure cooker and if it's good lamb, then you need to err on the shorter cooking time. I'd check after half an hour. Perhaps next time I would take the meat out if done then (or whenever) and let the sauce reduce without it.

    Your recipe and clear description of the method is excellent. It's absolutely clear that you know about good food and your Mother's recipe is spot on, thank you for sharing it. As always, great meals are the simplest (simple but not easy, right?)

    I went with your ingredients but put only one teaspoon of cloves in which was fine, four I would have feared spoiling the dish. And I used green cardamons as I fear what black cardamons might do (to my taste they smell like mothballs and I wouldn't want that taste in my curry!) I'd love to try them in someone else's curry first!!!!

    This could serve four easily; two of us ate it as a meal on the first day and I added a little stock and some boiled potatoes on the second day to make a full meal without any rice (as a stew). It was very good.

    Mike, Wimbledon

    1. Hi Mike! Thank you so much for all your feedback and kind words! I'm so glad you enjoyed the curry! :)

    2. Well...your fame should go before you because I am cooking this for the fourth time this evening. It's easy to make and absolutely delicious.

      Thanks so much - again! You are a star!

    3. So lovely of you to say! And, I'm so glad the curry is being cooked for the 4th time! Enjoy! :)

    4. Just made this again...and have done many times since my first post...fabulous...I can't thank you and your Mother enough! Take care, Mike

  11. Looks amazing! I love all the traditional food and regularly make quite a few different versions and will definitely be trying this! Maybe a silly question, but I take it at the end you just take out the green chillis and garlic and cinnamon and discard them? Thanks again!

    1. Thank you for all your kind words! We leave the green chillies, cinnamon and garlic in. You may take the cinnamon and chillies out if you prefer. We find that the garlic tends to soften and dissolve into the curry.

  12. Thank you for posting.
    Im vegan and only use whole foods (so no oil or meat) and modified your recipe to fit. I used Shiitake mushrooms instead of Lamb. It came out Awesome. I love your simple way of cooking. Thanks again and i cant wait to try more of your recipes.

    1. Wow! I would never have thought to use mushrooms instead of lamb in this curry. So glad you enjoyed it!

  13. Is it definitely two tea spoons of black peppercorns and cloves? We struggled to eat it as there were that many in the sauce

    1. Yes, it is. Feel free to reduce if you're not a fan of whole spices.

  14. السلام عليكم, if we don’t have a pressure cooker, can we use a normal pot? Will it make a difference to taste?

    1. Yes, you can use a normal pot. There should be no difference in taste but the cooking time will be longer.

  15. This was bloody tremendous! Thank you so much for sharing :) Jodie

  16. Beautiful recipe, perfect as is. I've been trying to replicate this for a while. I then married a Pakistani girl and luckily my mother in law cooks this dish...though I was looking for more of a tang/sour signature which your recipe delivers on.

    I've modified it to my taste and add a couple teaspoons of Tamarind concentrate just as the chillies are added, it adds a tang and compliments the recipe beautifully.

    I'm an avid fan of Pakistani cuisine, bless my wife she's not a cook of traditional foods but luckily I'm a competent cook and with your recipes and my mother in law I find myself perfecting dishes.

    Thank you for sharing yo

  17. Made this last night and it was fantastic! Loved the mix of meat, a little chop sitting on top of each plate was a nice bonus. Was a little on the hot side for my lady so mixed a couple spoonfuls of natural yoghurt into hers. Will definitely make this again!

  18. Hey there, this looks like a great recipe. I love Pakistani homemade cooking. It's much better than your standard 'British Indian Take-Away'. I wanted to ask though, comparing your recipe to others I have come across, do you not fry the whole spices first before adding the onions? Thanks!

  19. Hi there, can you please clarify how much meat this would be in KG, please? I usually use about 1kg of meat in my curries (2x 500g of lamb boneless lamb), but I just wanted to check that the ratio and portion sizes of your recipe would work with 1kg? Thanks!


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