Monday, 15 April 2013

Masala gosht (spicy lamb curry)

The full name of this Bengali dish is slightly inappropriate for arabic speakers, as the word has a rude meaning lol. So I skipped that word and kept it as masala gosht :) 

The recipe I found for this was quite vague, so I improvised whilst cooking the curry. A tip told to me by a friend, for next time's curry, is to add the water to the meat, remove a small amount of this to mix it in with the yoghurt, then put that back into the pot. This avoids the yoghurt curdling (although the end taste is the same). So I will use this tip inshAllah for next time, and I will write it like that in the instructions below (although I added the yoghurt at once).

  • Skill level: Easy
  • Serves: 5-7 people
  • Prep and cooking time: 1 hour-ish
What you will need:

3 tbsp vegetable oil
2 onions, peeled and thinly sliced
1 kg lamb, cut into bite size pieces
1 tbsp ginger paste (I added 1 inch fresh ginger, finely chopped and 1 tsp ginger powder instead)
2 cups hot water
4 cardamoms
4 bay leaves
8 cloves
2 red chillis, finely chopped 
1/2 tsp cumin seeds
1 tbsp coriander powder
1/4 tsp red chilli powder (add more if you can bear the heat)
2 tbsp tomato puree (added this to give the colour that should have come from the chilli powder)
1/2 tbsp salt
1 + 1/2 cup yoghurt
10 garlic cloves, peeled and left whole
Juice of 1 lemon
Optional: finely chopped coriander to decorate

How to make:

1) Heat the oil in a large pot, then add the onions and cook until golden brown. Remove and set aside

2) In the same pot, add the meat until lightly browned, followed by the ginger

3) Add the water to the meat, followed by the cardamom, bay leaves, cloves, chillis, cumin seeds, coriander powder, red chilli powder, tomato puree and the salt. Cook on high heat for 10-15 minutes until the liquid reduces a little

4) Remove some of the liquid from the pot, and mix it in with the yoghurt, then add this back into the pot and mix. Reduce the heat to low, add the onions you set aside, then the garlic and lemon, and leave to cook until the meat becomes tender. Taste and adjust the seasoning before serving. Top with coriander if you desire

I served it with basmati rice, and yoghurt (because even though compared to normal people I did not add much spice, for my family it needed yoghurt!). A simple dish to prepare, and it tastes delicious!! Best part is that I have learnt how to improve this for next time inshAllah! Enjoy :)


  1. This dish is widely prevalent in the Northern areas of Pakistan, the Panjab and apparently made its way into Indo Pak when the Muslims entered. The meat was actually and still is Goat. Great photo. How did it taste N?