If a lamb curry is something you enjoy in one of your favourite South Asian restaurants, or if you are feeling adventurous in the kitchen with a bit of meat, then this meat curry (also known as Gosht ka salan) recipe is the recipe for you!
This hearty curry dish can be made with only simple ingredients but we do recommend garnishes such as ginger cut into matchsticks and a finely sliced fresh green chilli to give it an extra kick!
As with many curries, you can enjoy this as a somewhat dry dish with a thicker sauce or add more water to create a wholesome soupy dish known as shorba, a heartwarming comfort food, especially in the colder weather.
Made with an authentic Pakistani recipe that has been passed down through generations, this curry dish can be made with various meats such as lamb, mutton or beef.
800g Boneless beef or mutton (cut into small pieces) you can also use meat with bones for this recipe, such as lamb chops
1 tsp Cumin Seeds
1 inch Cassia bark or cinnamon stick
1 Black cardamom pod
1 Whole green chilli
1 tbsp Cooking oil (Such as olive or sunflower)
2 Medium-sized onions (finely chopped)
1 tsp Garlic (crushed into a paste)
1 tsp Ginger (crushed into a paste)
1 tsp Himalayan pink salt (or cooking salt)
¼ tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Coriander powder
3 Tomatoes (peeled and chopped) half a tin of chopped tomatoes can also be used.
1 Lemon (juiced)
Garam Masala powder for seasoning
Chopped fresh coriander leaves
1. Heat the saucepan or pressure cooker and gently toast the cumin seeds, black cardamom, and cassia bark until aromatic, ensuring not to overcook them as this will impair the flavour.
2. Add the oil, whole green chilli, and finely sliced onions to the pan and sauté until the onions start to turn golden brown.
3. Add the meat, ginger, and garlic paste and continue to sauté until the meat has browned all over.
4. Add the chopped tomatoes along with the salt, turmeric, red chilli powder, coriander powder, lemon juice and 1 cup of water then cover with the lid. Using just tinned tomatoes or adding a teaspoon of tomato puree along with the fresh tomatoes will give your curry sauce a richer flavour.
5. Lower the heat and allow to simmer until the meat is cooked through and tender. If using a cooking pot, you may need to add more water to avoid burning the sauce, with a pressure cooker you may not need it and the meat will cook a lot quicker than in a pot. You can also transfer the ingredients into a slow cooker if you prefer.
6. Garnish with the freshly chopped coriander leaves and a sprinkle of garam masala.
This traditional meat curry can be served with naan bread, chapatti (which is also known as roti), or basmati rice.
If you enjoyed the above recipes, check out more of our Pakistani recipes such as:
Aaloo Paratha - A pan-fried flatbread with a spicy potato stuffing.
Chicken Curry - A simple yet authentic recipe for a Pakistani style chicken curry; known as Murghi ka Salan.
Red Lentil Curry - A super simple to make, yet wholesome recipe for a Punjabi style red split lentil curry; known as Masoor dhal.
Kashmiri Kidney Bean Curry - A classic dish from Kashmir, known as Rajma, made with kidney beans cooked in a yoghurt sauce.
Channa Masala - A popular vegetarian-friendly curry made with chickpeas, that is enjoyed in both Pakistan and throughout the Indian subcontinent.