Lamb Curry (Gosht Salaan)

Name: Lamb Curry (Gosht Salaan)
Total time: 3600 s
Yield: 5 servings
Cuisine: American
Ingredients: 1 kg Lamb; 1 1/2 Onions; 1 1/2 tomatoes; 1 Green chilli; 4 cloves garlic; 12 grams Fresh ginger; 1 tbsp Yoghurt (optional); 3 Whole cloves; 2 Whole green cardamons; 1 Whole black cardamon; 1 small cinnamon stick; 1 Bay leaf; 1 tsp Red chilli powder; 1 tsp Salt; 1/3 tsp Tumeric powder; 1 tsp Paprika; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Garam masala

Nabila Bashir1970 @cook_2923624

This is a basic everyday curry. The same method can be used for a chicken curry. Chicken cooking time will be about 20 mins less.

Nabila Bashir1970 @cook_2923624

This is a basic everyday curry. The same method can be used for a chicken curry. Chicken cooking time will be about 20 mins less.

Saved

Ingredients

60 mins

5 servings

1 kgLamb
1 1/2Onions
1 1/2tomatoes
1Green chilli
4 clovesgarlic
12 gramsFresh ginger
1 tbspYoghurt (optional)
3Whole cloves
2Whole green cardamons
1Whole black cardamon
1 smallcinnamon stick
1Bay leaf
1 tspRed chilli powder
1 tspSalt
1/3 tspTumeric powder
1 tspPaprika
1 tspGround cumin
1 tspGround coriander
1 tspGaram masala

Saved

Steps

60 mins

1

Peel the onions garlic and ginger. Remove skin from the tomatoes
2

Slice onions and fry in some cooking oil until brown
3

Remove onions from pan when browned
4

Add all the ingredients from the plate to a food processor.
5

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.wasmer.app/us/recipes/448100-my-spice-pot

My Spice Pot
6

Your paste will look like this
7

Add the whole spices to the pan
8

Add the lamb to the pan and fry for about 5 mins until sealed
9

Add the paste to the lamb
10

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.
11

As the water begins to dry saute the lamb until all the water has dried
12

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.
13

Garnish with fresh coriander and serve with rice naan or chapatti. Enjoy!