Lamb Chop Curry | Hari Ghotra
4.0/5 rating (6 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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Hari Ghotra