In a large pan add the oil and heat up on medium heat until hot.
Once the oil is hot, add the ginger and garlic paste and sauté for 1-2 minutes.
Add the lamb/mutton and then cook for 10 minutes on high heat until the mutton changes colour (See Note 1).
Add the water then cover with a lid and cook on medium heat for 40-45 minutes until the mutton is 80% cooked and the majority of the water has dried up.
Halve the tomatoes and add face down into the pan then cover with a lid and cook for 5 minutes (See Note 2).
Use tongs to remove the skin of the tomatoes.
Once you have removed the skin, gently mash the tomatoes.
Add the green chillies, salt, and black pepper then cook for 15 minutes.
When the oil has separated then your curry is ready.
Serve immediately with a side of homemade naan bread and enjoy!
3 responses
What spice to use if we do what is suggested tip of marinating in yogurt and “spices” .
I’ve followed the recipe and is a firm favourite now just want to try the tip now
Ahh love that you’re experimenting! Honestly though—skip the marination. Namkeen gosht shines best simple!
does the meat still get tender although i fry it with oil under high heat for 10 minutes?