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Mughlai Karahi Gosht – North Indian Lamb Curry

I am sure you are all too familiar with days of being rushed off your feet, barely a minute to spare, being pulled from one drama to the next, the never ending cries of MAMMY or DADDY that on most days melt your heart but on this day melts your brain instead. It’s days like these that we need to eat well for the energy and nourishment to keep us going but also food that will give us a little flavour smile, you know that smile you get when  you eat something amazing. Because, in fairness, we deserve it even more on days like these.

This curry ticks all the boxes, it’s very easy to throw together, takes very little looking after and tastes amazing.

You can get on with your hectic day and let your slow cooker do the work or if you don’t have a slow cooker then a pot or your oven will also do fine.



Allergens : Gluten Free

Lean stewing lamb – 600g

Red Pepper – 1, thinly sliced

Onions – 3, thinly sliced

Fresh ginger – 1 inch piece, chopped

Garlic cloves – 4, chopped

Tins chopped tomatoes – 2

Fresh Coriander – good bunch

Garam Masala – 2 tbsp

Chilli Powder (mild or hot to taste) – 2 tsp

Turmeric – 1 tsp

Ground Cumin – 1 tbsp

Salt – 1 tsp

Ground coriander – 2 tsp

Garlic powder – 2 tsp

Fresh Red Chilli (optional) – 1

Low Far Natural or Greek Yogurt – 5 tbsp

Oil – 3 tbsp



Getting Ready…

You will need – 1 chopping board, 1 sharp knife, 1 heavy bottom pot and or a slow cooker or casserole dish, and 1 wooden spoon or similar.


Chop the garlic and ginger then place in a bowl or freezer bag with the lamb. Seal the bag or cover the bowl and stick it in the fridge for at least an hour, over night if you can.


Finely chop the onions then heat the oil in the pot and cook the onions and pepper along with the lamb until the meat starts to brown and the onions and peppers soften.


Add all the spices and cook for about 2 minutes more stirring all the time.


Add the chopped tomatoes, stir well then cover and heat till almost boiling then simmer on low for 2 hours.


Add the yogurt, give it a good stir then simmer for another hour with the lid off stirring it occasionally to stop it sticking to the bottom of the pot.


It is ready when the sauce has thickened like you see in the pictures. Chop the coriander and stir half in the sprinkle the rest on top.


Serve with Basmati rice.




Follow the recipe but in step 4, instead of covering and cooking for 2 hours, place the ingredients in your slow cooker and cook on low for 6 hours or high for 3.


If using your oven, pre-heat it to 180C then follow the recipe but transfer the curry to the casserole dish, cover with tin foil and cook for 3 hours, remove the foil for the last hour to allow the sauce to thicken.


Make sure you remove the lid for the last hour of cooking to allow the sauce to thicken.

    • Michelle
    • 9th February 2017

    Great recipes!
    Where can you get Garam Masala?

      • Liam Boland - BiaMaith Chef
      • 12th February 2017

      Most supermarkets do it Michelle. I have only seen it in Aldi as a special and never seen it in Lidl. Look in the spice section in the other supermarkets. I find the best place to get it is in an Asian store or failing that on Amazon. I will do a spice guide soon and will include links to where you can get all the spices for my curries.
      If you can’t find it then email me or pm me on Facebook and I will tell you how to make your own Garam Masala fairly easily.

    • Mazspell
    • 14th February 2017

    Loved, loved , loved !!!!

    • Aoife
    • 9th April 2017

    Yet another fantastic recipe Liam. I had lamb pieces in tge fridge and wasn’t quite sure what to do with them, a quick search on your site took me to this mouthwatering recipe and it did not disappoint the flavours were fantastic and it was so easy to prepare and cook I used the slowcooker version. Thank you yet again for sharing another taste explosion recipe!! I have cooked one of your delicious dishes every day this week and they never fail to disappoint ?…Cheers ?

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