How to make Lahsooni Gosht - This predominantly garlic flavoured lamb is simply delicious

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lamb (लैम्ब), garlic (लहसुन)

Cuisine : Indian

Course : Main Course Mutton

Lahsooni Gosht Recipe Card

Lahsooni Gosht

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Lahsooni Gosht checkout Nalli Nihari, Mixed Grill Sizzler, Nalli Nihari, Lamb Popsicles in Cream Sauce . You can also find more Main Course Mutton recipes like Gosht Shahi Korma, Stir Fried Lamb with Broccoli, Lamb Tagine With Prunes, Chilli Corn Carne.

Prep Time : 6-10 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Lahsooni Gosht Recipe

  • Lamb 800 grams

  • garlic chopped 20-25 cloves

  • Oil tablespoons

  • Bay leaves 2

  • Green cardamoms 3-4

  • Black cardamom 1

  • Cinnamon 1 inch stick

  • Cloves 6-7

  • Onions chopped 2 large

  • Ginger chopped 1 1/2 inch pieces

  • Green chillies chopped 5-6

  • Coriander powder 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1 teaspoon

  • Tomatoes pureed 2 medium

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Garlic 4-6 cloves


Step 1

Clean and cut lamb into one and half inch pieces on the bone. Heat oil in a thick-bottomed pan. Add bay leaves, green cardamoms, black cardamom, cinnamon, cloves and onions. Sauté till onions turn light brown in colour.

Step 2

Add ginger, garlic and green chillies. saute for half a minute. Add lamb pieces and cook on a high heat for five minutes or till lamb is seared and its juices sealed in.

Step 3

Add coriander powder, red chilli powder and turmeric powder. Stir well. Add three cups of water and bring it to a boil.

Step 4

Cook on low heat for about thirty minutes or till lamb pieces are almost done. Add tomato puree, salt and garam masala powder.

Step 5

Cook covered till lamb is tender. Serve hot garnished with garlic flakes.