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Lamb Curry (Gosht Salaan)
Lamb Curry (Gosht Salaan)

Before you jump to Lamb Curry (Gosht Salaan) recipe, you may want to read this short interesting healthy tips about Many Of You May Not Understand This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got benefit from reading it, now let’s go back to lamb curry (gosht salaan) recipe. You can cook 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):
  1. Use 1 kg Lamb
  2. Provide 1 1/2 Onions
  3. Use 1 1/2 tomatoes
  4. Get 1 Green chilli
  5. Take 4 cloves garlic
  6. You need 12 grams Fresh ginger
  7. Provide 1 tbsp Yoghurt (optional)
  8. Get 3 Whole cloves
  9. Get 2 Whole green cardamons
  10. Take 1 Whole black cardamon
  11. Prepare 1 small cinnamon stick
  12. You need 1 Bay leaf
  13. Use 1 tsp Red chilli powder
  14. You need 1 tsp Salt
  15. You need 1/3 tsp Tumeric powder
  16. You need 1 tsp Paprika
  17. Use 1 tsp Ground cumin
  18. Take 1 tsp Ground coriander
  19. You need 1 tsp Garam masala
Instructions to make Lamb Curry (Gosht Salaan):
  1. Peel the onions garlic and ginger. Remove skin from the tomatoes
  2. Slice onions and fry in some cooking oil until brown
  3. Remove onions from pan when browned
  4. Add all the ingredients from the plate to a food processor.
  5. 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
  6. Your paste will look like this
  7. Add the whole spices to the pan
  8. Add the lamb to the pan and fry for about 5 mins until sealed
  9. Add the paste to the lamb
  10. 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.
  11. As the water begins to dry saute the lamb until all the water has dried
  12. 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.
  13. Garnish with fresh coriander and serve with rice naan or chapatti. Enjoy!

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