Lamb Chop Curry | Hari Ghotra
3.8/5 rating (17 votes)

Masala Gosht

Lamb Chop Curry

  • Heat Medium
  • Serves 6
  • Dietary Info GLUTEN-FREE
  • Prep15 mins
  • Cook1 hr
Masala Gosht

Lamb chops cooked in a fragrant onion masala that's finished with beaten yoghurt

Hari says

I love cooking a low and slow meat dish and this lamb curry is so delicious beacuse the flavours develop gradually. The meat comes out so tender and the masala takes on a wonderful earthy flavour from the bones. 

I have tried to make the process abit easier by blitzing the onions to save you time

  • Ingredients
  • Method
  • 1 tbsp rapeseed oil
  • 1kg lamb chops, trimmed
  • 2 large onions, peeled and roughly diced
  • 3cm piece ginger, grated
  • 6 cloves garlic, peeled
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 1 heaped tsp cumin seeds, crushed
  • 2 tsp coriander seeds, crushed
  • 2 tsp Kasoori methi
  • 1 tsp salt (or to taste)
  • 200g plum tomatoes
  • 145ml Greek yoghurt, beaten
  • Large handful fresh coriander, chopped
  • 1 tsp garam masala
  • 2 green chillies, sliced 

Method

  1. Blitz the onions in a blender.
  2. Heat the oil in a large pan and add the onions, cook on a high heat for about 5 minutes.
  3. Reduce the heat and leave to cook until the onions start to brown. If they catch on the bottom of the pan, add a little water and continue to cook for about 20 minutes.
  4. In a blender blitz the ginger, garlic and green chillies and add to the pan once the onions have browned. Stir and cook for a further 5-6 minutes until the garlic is cooked.
  5. Place the chops into the pan and sear both sides before reducing the heat.
  6. Blend the tomatoes with a stick blender until smooth and add to the pan
  7. Crush the coriander and cumin seeds in a pestle and mortar and stir into the pan along with the turmeric, red chilli powder, Kasoori methi and salt.
  8. Turn up the heat to bring everything up to a simmer, and then reduce the heat.
  9. Place the lid on the pan and leave to simmer gently for 30 minutes.
  10. Beat the Greek yoghurt and add a table spoon at a time, mixing in between each spoonful to ensure it is fully absorbed. Leave to cook for a further 20 – 30 minutes until the meat is tender.
  11. Add a little hot water if you want more of a gravy, and then stir in the garam masala and top with fresh coriander to serve. 600g leg of lamb (washed, trimmed & cubed)

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Comments

Comments (5)

  • tracy

    tracy

    29 March 2018 at 15:57 |
    Hi Hari,

    Oh thats great news, and I will get the book, but I am doing this tomorrow and preparing now, so I don't have time to get the book! :( help! i am sure I will need to marinate overnight, so can you help, is there a link to recipe please?

    so far I made all the dips/ chutneys from your site. Taste good.
    thanks
    Tracy

    reply

    • Hari Ghotra

      Hari Ghotra

      03 April 2018 at 11:30 |
      Hi Tracy - so sorry I fear I am too late!! Did you manage it ok?? So sorry Hari

      reply

  • tracy

    tracy

    28 March 2018 at 09:43 |
    Hi Hari,
    I am doing an indian dinner party (yikes!) decided as i need Medium heat, for my guests i chose Masala Gosht and Pathia.
    Can i use something else other than Lamb chops i.e. diced lamb? which cut? and i want to do this in my slow cooker. Ok?

    thanks
    Tracy

    reply

    • Hari Ghotra

      Hari Ghotra

      28 March 2018 at 11:06 |
      Hi Tracy I have Mughali Gosht recipe is in my slow cooker cook book which would be great for you to use. Go for leg but neck fillet is amazing too. Here is the link for the recipe book http://hari.is/2jeDRSt Does that help? Hari

      reply

      • Hari Ghotra

        Hari Ghotra

        28 March 2018 at 11:08 |
        Hi Brian yes they sure can - just flatten them and use a frying pan and cook until golden. Make sure they are not gooey in the middle. Hope they work out. Please do share your pictures of the dish on the app too. I would love to see them. Thanks Hari

        reply

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Hari Ghotra