Lamb Curry (Gosht Salaan)
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.
Lamb Curry (Gosht Salaan)
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.
Cooking Instructions
- 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
- 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!
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