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Gosht ka Salan

Published: | LAST UPDATED ON: Apr 30, 2022 by Lubna Karim

Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home. ~Edith Sitwell

For every season and every reason we have food to celebrate. Winter is one such special season, where you like to indulge with spicy, hot and gratifying food. Hot bowl of soup to fried snacks to hot casseroles….with unlimited hot-hot coffee/ tea…..make there way on to our daily menu. Winter food is always warming and welcoming. The list goes endless with piping hot recipes which can be prepared during this season. I love munching on hot onion/paneer pakora’s to ajwan filled bhajji’s with my evening tea….a hot bowl of soup at dinner/breakfast gives comfort and warmth. Flavoured rice like jeera rice, biryani rice, bagare chawal along with any spicy gravy for lunch gives that additional punch of warmth which keeps you going during the day…..Gosht Ka Salan - Creamy Lamb Meat Curry I love the warmth and heat coming from Indian spices. These spices not only make a pandering meal but also make you carve for more. One such recipe which is spice full, rich, aromatic, hot, warming, flavoursome and the one which is one of my personal favourites is “Gosht Ka Salan” (lamb meat curry). Perfect blend of spices…..rich cream and garnish makes it appetizing. A perfect side dish with roti/pulka/naan/bread/romali/bagare chawal/jeera rice/ghee rice……simple and indulging recipe….helpful resourcesGosht Ka Salan - Creamy Lamb Meat Curry INGREDIENTS:

  • ½ Kg. Mutton Pieces
  • 1 big Onion, sliced finely
  • ¼ tbsp. Sugar
  • 1 Green chilli, slit lengthwise
  • 2-3 Whole Cardamoms, Cloves and Cinnamon sticks
  • 1 tbsp. Ginger-Garlic paste
  • ½ tbsp. fresh ground Black pepper
  • ½ tbsp. Coriander powder
  • ½ tbsp. Garam Masala
  • 2 tbsp. fresh Cream
  • 1 tbsp. Red chilli powder
  • ¼ tbsp. Turmeric powder
  • Salt
  • 2 tbsp. fresh minced Coriander leaves
  • 1 tbsp. fresh minced mint leaves
  • 1 tbsp. fresh Coriander for Garnish
Gosht Ka Salan - Creamy Lamb Meat Curry

PREPARATION:

  • In a bowl mix in ginger-garlic paste, red chilli powder, turmeric powder, salt, minced coriander leaves, black pepper powder, coriander powder and garam masala. Rub this mixture gently on to the mutton pieces. Leave it covered in refrigerator for 30 minutes.
  • In a heavy bottom cooking vessel or pressure cooker, add oil. To this add whole spices (Cardamom, Cinnamon and cloves) and when the spices start to leave there aroma add onions, green chilli along with sugar.
  • Fry till onions get translucent and then add marinated meat. Give the mixture a nice stir and then add water.
  • Cook covered until meat gets tender (if using pressure cooker cook till 5-6 whistles until meat gets tender). Cook in until the sauce becomes thick.
  • Now add fresh cream. Give it a nice and gentle stir. Turn off the flame and garnish with minced coriander and mint leaves. Serve with rice or roti. I served with jeera-tomato rice (recipe coming soon).
  • Last but not least add your ‘love’ to make the dish ‘YUMMY’.
Gosht Ka Salan - Creamy Lamb Meat Curry
 
NOTES:
  • Adding lightly fried cashew-nut paste gives thick and saucy gravy.
  • You can even add sliced tomatoes, while frying onions for that tangy flavour.
  • You can even sprinkle a fresh tbsp of lime juice before serving for that tangy touch.
  • My mom add dry coconut powder for getting thick sauce and MIL adds fresh coconut milk for getting thick sauce.
NEXT ON YUMMY FOOD:
 
Jeera-Tomato Rice
 
The above picture is going to participate in B&W Wednesday – A Culinary Photo Event, by Susan of The Well Seasoned Cook.
Yield: 6

Gosht ka Salan

Gohst ka Salan

Gosht ka Salan, Mutton Curry is flavourful, aromatic and delicious lamb meat recipe. This can be served with bagara rice, pulao, roti, naan,.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • ½ Kg. Mutton Pieces
  • 1 big Onion, sliced finely
  • ¼ tbsp. Sugar
  • 1 Green chilli, slit lengthwise
  • 2-3 Whole Cardamoms, Cloves and Cinnamon sticks
  • 1 tbsp. Ginger-Garlic paste
  • ½ tbsp. fresh ground Black pepper
  • ½ tbsp. Coriander powder
  • ½ tbsp. Garam Masala
  • 2 tbsp. fresh Cream
  • 1 tbsp. Red chilli powder
  • ¼ tbsp. Turmeric powder
  • Salt
  • 2 tbsp. fresh minced Coriander leaves
  • 1 tbsp. fresh minced mint leaves
  • 1 tbsp. fresh Coriander for Garnish

Instructions

How to make Gosht ka Salan

  1. In a bowl mix in ginger-garlic paste, red chilli powder, turmeric powder, salt, minced coriander leaves, black pepper powder, coriander powder and garam masala.
  2. Rub this mixture gently on to the mutton pieces. Leave it covered in refrigerator for 30 minutes.
  3. In a heavy bottom cooking vessel or pressure cooker, add oil. To this add whole spices (Cardamom, Cinnamon and cloves) and when the spices start to leave there aroma add onions, green chilli along with sugar.
  4. Fry till onions get translucent and then add marinated meat. Give the mixture a nice stir and then add water.
  5. Cook covered until meat gets tender (if using pressure cooker cook till 5-6 whistles until meat gets tender). Cook in until the sauce becomes thick.
  6. Now add fresh cream. Give it a nice and gentle stir. Turn off the flame and garnish with minced coriander and mint leaves. Serve with rice or roti. I served with jeera-tomato rice (recipe coming soon).
  7. Last but not least add your ‘love’ to make the dish ‘YUMMY’.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 387Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 104mgSodium: 543mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 27g

Tried this recipe?

Did you make this recipe? Tag @lubnakarim06 on Instagram or hashtag it #yummyfoodlubna

© Lubna Karim
Cuisine: Indian / Category: Curries/Gravies
 

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