How to Make Ultimate Lamb Curry (Gosht Salaan)

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, lamb curry (gosht salaan). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Lamb Curry (Gosht Salaan) is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Lamb Curry (Gosht Salaan) is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook lamb curry (gosht salaan) using 19 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Lamb Curry (Gosht Salaan):

1. Get 1 kg Lamb
2. Take 1 1/2 Onions
3. Take 1 1/2 tomatoes
4. Get 1 Green chilli
5. Take 4 cloves garlic
6. Make ready 12 grams Fresh ginger
7. Take 1 tbsp Yoghurt (optional)
8. Prepare 3 Whole cloves
9. Get 2 Whole green cardamons
10. Make ready 1 Whole black cardamon
11. Take 1 small cinnamon stick
12. Make ready 1 Bay leaf
13. Prepare 1 tsp Red chilli powder
14. Get 1 tsp Salt
15. Prepare 1/3 tsp Tumeric powder
16. Get 1 tsp Paprika
17. Get 1 tsp Ground cumin
18. Get 1 tsp Ground coriander
19. Prepare 1 tsp Garam masala

Instructions to make Lamb Curry (Gosht Salaan):

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.com/us/recipes/448100-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!

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