Recipe of Favorite Lamb Curry (Gosht Salaan)

Lamb Curry (Gosht Salaan).

Lamb Curry (Gosht Salaan)

Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, lamb curry (gosht salaan). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Lamb Curry (Gosht Salaan) is one of the most favored of current trending meals in the world. It's appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Lamb Curry (Gosht Salaan) is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have lamb curry (gosht salaan) using 19 ingredients and 13 steps. Here is how you cook it.

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

{Prepare 1 kg of Lamb.
{Get 1 1/2 of Onions.
{Get 1 1/2 of tomatoes.
{Get 1 of Green chilli.
{Take 4 cloves of garlic.
{Take 12 grams of Fresh ginger.
{Take 1 tbsp of Yoghurt (optional).
{Make ready 3 of Whole cloves.
{Prepare 2 of Whole green cardamons.
{Take 1 of Whole black cardamon.
{Make ready 1 small of cinnamon stick.
{Take 1 of Bay leaf.
{Prepare 1 tsp of Red chilli powder.
{Take 1 tsp of Salt.
{Get 1/3 tsp of Tumeric powder.
{Make ready 1 tsp of Paprika.
{Take 1 tsp of Ground cumin.
{Take 1 tsp of Ground coriander.
{Get 1 tsp of Garam masala.

Instructions to make Lamb Curry (Gosht Salaan):

Peel the onions garlic and ginger. Remove skin from the tomatoes.
Slice onions and fry in some cooking oil until brown.
Remove onions from pan when browned.
Add all the ingredients from the plate to a food processor..
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.
Your paste will look like this.
Add the whole spices to the pan.
Add the lamb to the pan and fry for about 5 mins until sealed.
Add the paste to the lamb.
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..
As the water begins to dry saute the lamb until all the water has dried.
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..
Garnish with fresh coriander and serve with rice naan or chapatti. Enjoy!.

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