In need of something homely and delicious this week? Well I have a treat for you - My #recipeoftheweek is this deep, dark, rick Masala Gosht and I know you guys are going to love it. I am such a fan of cooking meat on the bone and once you try this you will understand why. The masala is given such a depth of flavour from the lamb chops and when cooked low and slow the meat is so tender it just falls away from the bones. Yes, I know it can be a bit fiddly to eat, but just pick the bones up with your fingers and give them a chew - you will start to enjoy the dish on a whole new level. In fact I would love to see pictures of you guys with the bones in hand, really enjoying this dish - so get posting those pictures below!!

15 comments,6 shares,14 likes
hvondrus
4 months

o, thanks jodunn, i keep on forgetting that

hvondrus
4 months

hari....i am hooked...love it

Jo dunn
4 months

Don't forget to "@" Hari if you want to alert her to your post @hvondrus

@Hari Ghotra

hvondrus
4 months

Hi Hari when do you use purple onion vs yellow onion for masalas and indian cooking? bought some lamb yesterday...will try your recioe of the week today. at least thats the plan. could i substitute the greek yoghurt with some heavy cream instead???

Kizz Sandhu
4 months

Great, I use that too - thank you @Hari Ghotra !

Hari Ghotra
4 months

I use Greek @Kizz Sandhu

Kizz Sandhu
4 months

Does it matter what type of yoghurt? (Greek, natural, etc) @Hari Ghotra thanks for the tips, interesting I'll try that next time!

Hari Ghotra
4 months

Go for full fat yoghurt and don’t boil the masala and make sure it’s incorporated as you add each spoonful @Kizz Sandhu you can also add a tsp of gram flour into the yoghurt first to stabilise it then add to the masala.

Kizz Sandhu
4 months

Perfect, I'll try that. thanks @Hari Ghotra. the yoghurt always splits too but I notice you put it in spoon by spoon so I'll try that!

Hari Ghotra
4 months

When you add the tomatoes to the masala make sure it cooks down to a thick paste before adding the meat. Then let the juices come from the meat. Then once meat is cooked you can leave it with the lid off to reduce it to thicken. @Kizz Sandhu

Kizz Sandhu
4 months

@Hari Ghotra thanks for your tips! I always struggle with the sauce for curries. There is never a really thick sauce like you get in restaurants, and solidifies when I put it in the fridge - can you help??

hvondrus
4 months

hi Hari! i have tobtrybthis. lamb is my #1 protein❤thank you for another nice recipe!!!!!

ediblegarden
4 months

Thanks Hari, I haven’t enough big to dry yet, but I can afford a tablespoon of green so I’ll try that z😁

Hari Ghotra
4 months

The fresh methi will give a different finish to this as it adds a green rather then just the earthy, bitter tones. It’s fine to add about a heaped tablespoon @ediblegarden if you want to.

ediblegarden
4 months

How much fresh methi will replace the dried methi?