Parsi Gosht ma Kari

Parsi lamb curry with coconut, chilli, poppy seeds and curry leaves

A hearty Lamb curry hailing from the Parsi community is definitely in order for this cold winter weather! This gosht ma Kari is a family favourite and one that often cook on weekends. Traditionally mutton would be used although I have opted for lamb based on availability. This week we celebrate National Curry Week in Britain and its a chance to cook something truly delicious and try recipes from so communities across India. I urge you all to give this recipe a go! The paste is where all the dept of flavour is and also give the gravy its richness. Happy cooking!


  1. Add the lamb to a large saucepan along with the water. Bring to a boil and simmer for 45 minutes over a low heat. Turn the heat off and cool. Strain the lamb aside and reserve the lamb stock

  2. In a mixer grinder add the chillies, coriander seeds, poppy seeds, sesame seeds and black peppercorn. Grind to a smooth fine powder

  3. Now add all the remaining ingredients to the grinder along with the water. Blend to a smooth paste. Set aside

  4. In a large heavy bottom saucepan heat the oil over a medium heat. Add the cardamom and curry leaves. Fry for a minute and add the onions. Fry for 20 minutes as they colour and soften

  5. Add the masala paste and fry for 3-4 minutes. Stir well and add the turmeric powder along with the lamb. Stir well and coat the lamb in the masala for 2-3 minutes

  6. Season and add 750mls of lamb stock. Simmer on a low heat with a lid on for 25 minutes. Stir half way through cooking. Add the tamarind paste and simmer for a further 10 minutes. Turn the heat off garnish with coriander and serve with roti or pulao.


Maunika's Indian Recipes App

Maunika’s Indian Recipe’s App is a guide to cooking delicious Indian curries, filled with over 400 recipes. From quick mid week meals, weekend brunch ideas, curries for family & friends. Get access to lots of recipes that have been developed exclusively for the App, along with top restaurants, places to visit including my favourite markets, resorts and street food stalls, and upcoming cookery events.