Meat Curry (North Indian Style )

<Meat Curry

(Goshi Kari or Mutton Kari)


Goshi Kari is far and away the most popular meat dish in North India.  It is an uncomplicated dish in which unboned pieces of lamb are stewed in a tumeric-laced fried onion sauce.  Tomatoes are frequently added to enrich the sauce; they also impart a beautiful reddish-brown color.


8 Tablespoons light vegetable oil

3 lb. lean boneless lamb, cut into 1-inch cubes

3-4 meaty lamb bones (optional)

4 cups finely chopped onions

4 teaspoons finely chopped garlic

3 Tablespoons finely chopped fresh ginger root

1 Tablespoon ground cumin

2 Tablespoons ground coriander

2 ½ teaspoons turmeric

¾ teaspoon red pepper, to taste

2 cups finely chopped or pureed fresh ripe tomatoes, or 1 ½ cups tomatoes, chopped or pureed

1 Tablespoon Kosher salt

4 medium potatoes, peeled and quartered


  1. Heat 4 Tablespoons of the oil over high heat in a large heave bottomed pan.  When the oil is very hot add the meat pieces, (and the bones if using them), and brown them.  For successful browning, it is essential to pat the meat dry of all clinging blood and juices on the surface, with paper towels.  Also, the pan should not be overcrowded with too many pieces of meat, as crowding will cool the pan and the meat will steam instead of being seared.  Therefore, the browning should be done in batches.  As each batch is browned, transfer it with a slotted spoon to a bowl.
  2. Add the remaining 4 Tablespoons of oil to the pan, along with the onions.  Reduce heat to medium-high, and fry the onions until they turn dark brown (about 20 minutes), stirring constantly so that they do not burn.
  3. Add garlic and ginger, and fry for an additional minute.  Add cumin, coriander, turmeric, and red pepper, and continue frying until the spices begin to give out their fragrance (about 10-15 seconds).  Return the browned meat (and bones) to the pan along with the tomatoes, salt, and four cups of boiling water.  Bring to a boil.  Reduce heat, and simmer, covered for 1 ½ hours.  Add potatoes, and continue simmering, covered, until the potatoes are tender and the meat is cooked through (about 30 minutes).  Turn off heat, and let the meat rest for at least ½ hour, preferably 2 hours.  When read to serve, first remove the bones and discard, then check for salt, and simmer again until heated through.


Note: This dish may be made in advance and refrigerated for up to 3 days, or frozen.  Defrost thoroughly before reheating.  To reheat, simmer gently until warmed through.  This gorgeous curry with its garnet-colored sauce should be served with plain cooked rice or a simple baked bread. –>