Gosht: Gujarati Lamb Curry (ગોસ)

LAMB CURRY

LAMB CURRY

The Gujarati Kitchen

Servings

4

Prep Time

20 minutes

Cook Time

70 minutes

A warming winter one pot wonder. This recipe is special because it's a dish that brings the family together. Known to be a good flavoured curry all over the world. It's a classic.

Ingredients

  • 1kg lamb shoulder chops
  • 3 tablespoons oil
  • 3 whole green cardamom pods
  • 5 whole cloves
  • 1 whole star anise, broken
  • 1/4 cinnamon stick, broken
  • 1 medium onion, chopped
  • 1 tablespoon fresh green chilli, minced
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons fresh garlic
  • 2 teaspoons salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 medium potato, 3cm sized chunks
  • 1 cup tomatoes, blended, tinned or fresh
  • 1 cup water
  • 2 tablespoons fresh coriander, chopped

Directions

  1. Cut lamb into pieces, trimming off any excess fat and wash. In a large frypan, heat oil on medium heat. Add cardamom, cloves, star anise and cinnamon for 1 minute or until darkened. Add onions and cook for 5 minutes or until browned.

  2. Add chilli, ginger, garlic, salt, turmeric and garam masala. Stir paste to infuse masala. Add lamb. Seal meat by browning. Cover and simmer on low heat for 40 minutes.

  3. Add potatoes and cook for 5 minutes. Add tomatoes and water, simmer for a further 15 minutes. Garnish with freshly chopped coriander and serve hot with roti.

  4. Alternatively, cook this entire dish for 15 minutes on medium heat in a pressure cooker. Combine tomatoes and potatoes after meat has browned. Do not add water.

Gosht: a classic family lamb curry

Gosht is a warming winter one pot wonder. This recipe is special because it's a dish that brings the family together, and it's known as a good flavoured curry all over the world. It's a classic.

Lamb shoulder chops are browned with cardamom, cloves, star anise and cinnamon, then slow simmered with masala, potatoes and tomatoes until tender.

Tips for the best lamb curry

  • Trim the lamb. Cut off any excess fat before cooking so the curry isn't greasy.
  • Brown the onions well. It builds the flavour of the whole curry. See our guide to the best way to fry onions for a curry.
  • Seal the meat. Brown the lamb in the masala before you cover it and let it simmer.
  • Short on time? Use a pressure cooker. Cook the whole dish for 15 minutes on medium heat, adding the tomatoes and potatoes after browning the meat. Don't add water.

What to serve with lamb curry

Garnish with fresh coriander and serve hot with roti or rotli.

Made this recipe? Tag us on Instagram @the.gujarati.kitchen. We'd love to see your gosht!

Love this recipe? You'll find more of our family favourites in our award-winning cookbook, A Little Bit of This, A Little Bit of That.
Over 100 Gujarati dishes Mum has cooked for our family for decades, finally written down with exact measurements.
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Hands holding the Gujarati cookbook A Little Bit of This, A Little Bit of That on a table with chai

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