Lamb in Spicy Tomato Gravy

    (4)
    1 hour

    This is an Indian curry known as muscat gosht. It is very spicy and warming - adjust the amount of chilli to your taste. Serve with rice and roti bread.


    3 people made this

    Ingredients
    Serves: 4 

    • 1 kg boneless lamb shoulder, cut into small cubes
    • 3 onions, sliced
    • 1 3/4 cups chopped tomato
    • 1 2/3 tablespoons garlic paste
    • 1 2/3 tablespoons ginger paste
    • 1 tablespoon black peppercorns
    • 1 cinnamon stick
    • 1 tsp dried chilli flakes
    • 5 whole cloves
    • 1 teaspoon cardamom pods
    • 1 tablespoon salt
    • 9 tablespoons ghee (clarified butter)

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Place a large frypan over low heat. Combine all ingredients except the ghee in the pan and stir; cover and cook until the lamb is tender, 30 to 35 minutes.
    2. Stir in the ghee. Cook until the sauce has thickened, 10 to 15 minutes.
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    Reviews and Ratings
    Global Ratings:
    (4)

    Reviews in English (3)

    by
    1

    Family loved this and it's really quick and easy to make. Left out the chilli (because of young children) and used less lamb (because that's all we had), so modified some other amounts. Wife wanted left overs for lunch, but there isn't any.  -  26 Apr 2010  (Review from Allrecipes USA and Canada)

    by
    0

    Nice recipe overall (although I made changes due to limitations and personal preferences.) - Canola and coconut oil instead of ghee - Canned salt-free plum tomatoes (hand-chopped) instead of regular tomatoes - Chopped garlic and ginger instead of paste - Powder instead of whole seed spcies - Allspice instead of clove - Habaneros instead of arbol peppers I browned everything except for the tomatoes and juice, then added the tomatoes and juice. Simmered for 45 minutes and added salt, two bay leaves, coriander, turmeric, paprika, and cumin to taste.  -  27 Apr 2015  (Review from Allrecipes USA and Canada)

    by
    0

    My first attempt at cooking lamb and I wasn't disappointed! The color is a bit pale but tasted really good. Might add some tumeric or chili powder next time to make it a little more vibrant. The lamb gets nice and tender though! Thanks  -  01 Jan 2011  (Review from Allrecipes USA and Canada)

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