Tamatay Gosht – Lamb in Tomato Sauce

As good as this curry looks, it tastes wonderful. You can prepare this curry along with Mitthi Dal and Khushka(Plain White Rice) and you will never forget this incredible combo which i learnt from my Lovely Mom! I use the left over, (if any!!) in between bread as sandwiches for lunch during work time. This saucy curry has a sweet and sour flavour and gets prepared very soon.

Fresh Ripe and Red Tomatoes

Tomatoes are rich in Lycopene, a strong antioxidant, and are healthy such that they are eaten raw in salads. They are rich in anti-oxidants and help prevent the occurance of Cancer, Heart diseases, Cataracts etc. Tomatoes are healthy when eaten raw, but their nutritional value enhances when they are cooked. The best way to choose tomatoes while buying them is to find for those that are firm, red and ripe. However, if you do not intend to use them immediately, you can buy raw tomatoes and ripen them at home at room temperature to use them later on. Or you can also preserve the ripe red tomatoes in the refrigerator to freeze their ripening process.

This particular recipe of Tamatay Gosht is simple to prepare, yummy and delectable. Try it out, Here goes the recipe..

Tamatay Gosht – Meat in a Fragrant Tomato Sauce


  • Lamb Meat – 500 gms, cut into 2 cm approx cubes
  • Tomatoes – 4, large, ripe, red
  • Garam Masala – 1 tsp
  • Red Chilli Powder – 1 tsp
  • Salt – 1 3/4 tsp
  • Green Chillies – 3, small, slit
  • Ginger Garlic Paste – 1 tsp
  • Oil – 2 tsp
  • Onion – 2, large
  • Curry Leaves – 8
  • Coriander Leaves – For Garnish

Tamatay Gosht – Meat in a Fragrant Tomato Sauce


  • Wash well and then pressure cook the lamb pieces in some water in a pressure cook till they are tender. Keep aside.
  • In a pan, Pour oil, and fry the sliced onions till they are browned. Add ginger-garlic paste, slit green chillies and curry leaves. Fry them all a little.
  • Now add the tomatoes and the pressure cooked meat with the stock.
  • Mix in red chilli powder, salt, garam masala, and let it cook covered for 5-8 minutes till the tomatoes are mushy and properly cooked.
  • Garnish with coriander leaves and serve hot.

Suggested Accompaniments: Roti and Chawal

Updated Jan 28 ’09: I am sending the picture of Tomatoes to Click Red, a food photography contest.


Mitthi Dal

I remember my childhood days when my dearest Mom would prepare Plain White Rice, Mitthi Dal and Tamatay Gosht.. Oh yummy! I miss my Ammi terribly whenever I prepare this combination in my house. This used to be a regular combination for the Sundays lunch during my childhood in India, and we never felt tired of it anytime, it was such delicious and comforting.

Tuvar Dal (Yellow Lentils/Pigeon Pea)

You can enoy this dal along with rice and tamatay gosht as said above for a meal, or you could also enjoy it for the breakfast. Just tear up a few Phulkas or Parathas and soak them into the dal in individual plates and serve warm. We even enjoy Mitthi Dal as a soup in crispy cold winters, or when down with flu.

‘Mitthi Dal’ means ‘Sweet Dal’. There’s no sugar added to the dal here, but the subtle sweetness of the dal is enhanced by the caramelized onions. Red chilli powder is not added, instead green chillies are used.

Mitthi Dal – Sweet Yellow Lentils Stew


Tuvar Dal (Yellow Lentils/Pigeon Pea) -1 cup
Salt – 1 3/4 tsp
Turmeric – 1/4 tsp
Oil – 2 tbsp
Onion – 1, medium sized, finely sliced
Ginger garlic paste – 1 tbsp
Small Green chillies – 3, slit lengthwise
Fresh Cilantro+Mint leaves – 1/2 cup, washed and finely chopped

Mitthi Dal -Yellow Lentils Stew


1. Wash and soak the dal in surplus water for about 2-3 hours.
2. Drain the water from the dal and add 3 cups fresh water and salt, green chillies, turmeric and pressure cook it till soft.
3. Pour the softened dal with the water in a blender container and blend it till its smooth. You can also blend it using a hand blender or just whisk until smooth. Add more water if needed to blend.
4. Pour it back into the pressure cooker and let it cook on medium heat. Add warm water to make it into a pouring consistency.
5. Meanwhile prepare baghaar or the tempering in a pan, pour oil and fry the sliced onions till they are browned, and crisp. Add ginger-garlic paste and fry it along for 2-3 minutes. Add the contents of the pan to the dal along with the oil and stir well.
7. Add the chopped cilantro and mint and bring it to a boil once. Serve warm.

Suggested Accompaniments: Rice or Roti and a Vegetarian or Non-vegetarian Side dish. I usually enjoy it along with Plain rice and Tamatay Gosht, or just as a soup in chilly winter season.

This delicious dal is my entry to the event ‘Delicious Dals from India’ being hosted by Suma at her blog Veggie Platter.


Palak Murgh

I haven’t been a big fan of Spinach, either in salad or as curries since childhood, and my hubby also somehow falls into the same category. But because of its high nutrient value especially in the Iron content, I make it a point to regularly prepare and serve spinach in different forms each time. Out of all those, this curry is most loved by everyone in my house and gets finished in a jiffy. So, I thought of sharing it here with you all.

Palak Murgh – Chicken with Spinach curry

It is a simple curry which can be prepared very quickly and I love to enjoy it with Parathas, but I also sometimes, like today, like to have it with Basmati Chawal and Khatti Dal. Spinach is very good for health, especially for anaemic girls, and it combination with boneless breast pieces of Chicken makes it all the more nutritious.

Well, Speaking of Girls. I recently watched the movie ‘Chak De‘ with my miya and I enjoyed every bit of it. It is very beautifully directed, and I never felt bored for a single minute. For all those of you who haven’t yet seen that movie, go watch it!

Here goes the Recipe, Enjoy.

Palak Murgh – Chicken With Spinach curry


Boneless Chicken Pieces – 250 gms, cut into 2 cm cubes (you can also use chicken meat with bone)
Black Cumin Seeds – 1/2 tsp
Dried Red chillies – 2, eacg split in half and seeds shaken out
Fresh or Frozen Chopped Spinach – 300 gms
Onions – 1, large, thinly sliced
Garam Masala – 1 tsp
Red chilli powder – 1 /4 tsp
Salt – 2 tsp
Turmeric – 1/2 tsp
Tomato Paste – 1 tbsp
Canola Oil – 1 tbsp
Ginger Garlic Paste – 1 1/3 tsp


Pour oil into a heavy bottomed pan at medium heat and throw in the black cumin seeds and the dried red chillies. Once they start to splutter, add the sliced onions and stir fry until lightly browned. Add the ginger-garlic paste and mix well. Fry for 3 more minutes. Now add the chicken pieces and stir fry them gently until opaque and no longer pink. Add the frozen spinach and a cup of water and close the lid. Let it cook on low heat for 5 minutes. Later, open the lid and add the garam masala, red chilli powder, salt, turmeric. Mix well. Drop in the tomato paste and mix well (you can also add 1 large chopped red tomato instead of the paste). Pour in another cup of water and let it cook for another 8 minutes, stirring it occasionally. Once the chicken is done, and you get the consistency you like, remove from heat and serve hot immediately.

Suggested Accompaniments: We savor this dish along with Rotis or Basmati Chawal and Khatti Dal for a meal.