How to Make Appetizing My Lamb Curry (masala) 😀 delicious and easy to make.

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In the Name of Allah, Most Gracious, Most Merciful I'm back today after a busy few days with one of my mothers classic recipes. This is her Gosht Masala or Lamb Curry. We usually use lamb that is on the bone as this gives more flavour.

Prepare diced lamb.
Use Ghee butter.
Prepare medium onion.
You need to prepare Green chillies chopped.
Use king Masala.
Use kasuri methi(dried fenugreek leaf).
You need Tomatoe puree.
You need to prepare Grated Ginger.
You need to prepare garlic crushed.
You need Salt & Pepper.
Provide plain yogurt (optional).
You need lamb stock.

Short Tips:

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Heat up a pan with the Ghee butter and add the onions and fry for 2 minutes, add the garlic, Ginger, and chillies and fry all together then add the lamb and fry and stir for 5 minutes.
Next add the masala, kasuri methi, curry leaves mix in simmer for 5 minutes.
Add the lamb stock and stir in. Add the tomato puree and the water stir in and leave to simmer for 15 minutes. You can add the yogurt if its too hot and you want to cool it down..
Serve hot with Basmatti rice..

This Indian lamb curry is made with tomatoes and onions cooked with spices for a rich, hearty dish that's perfect to Add the tomato mixture, coriander, garam masala, cumin, turmeric, and red chili powder and mix well. Make this recipe on the stovetop or in the pressure cooker. Whatever you choose, slowly cooking the lamb is the key to tender I first encountered this lamb curry at my friend Elizabeth Abbott's parent's house and begged her mother Maria for the recipe, which, thankfully, she gave me. This meltingly tender shoulder of lamb can be cooked in stages over a few days - serve as the centrepiece for an Indian feast for friends. Gosht Durbari (Lamb Curry slow cooked with Yoghurt, Fried Onions and Spices).

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