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.


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20 Responses to “Tamatay Gosht – Lamb in Tomato Sauce”

  1. Gorgeous dish Mona. Almost looks like Mexican Mole. Great color, thanks for the recipe!:))

  2. Love the curry

  3. I don’t know how sometimes some of us have the same think to recipes, yours looks wonderful, so nice! and yummy
    I make a Tomatoes’s Crostata if you want look.! Gloria

  4. Goodness I just have to try this…will start hunting for goat right away as I prefer goat over lamb. Thanks

  5. I have a question Mona. Which garam masala do you use? There are so many GMs available and I am never sure which is good. If a recipe calls for it I powder cinnamon + cloves + black cardamom. Will that work or do you recommend a particular brand?

    Ashwini, I use store bought Garam masala. ~Mona

  6. I don’t eat gosht, but i have to say your dish really looks very good! i think it will work well with some pumpkin too.

    Musy, I never tried it with pumpkin anytime, do give it a try, if it works out well, please let me know about it. ~Mona

  7. Curried lamb is a favourite in these parts. 🙂

  8. mona, the curry looks so tasty! awesome picture!! i will surely try this… :))

  9. Mmmmm…. tamatay gosht… one of my favourites.

  10. simpleanddelicious Says:


  11. Made tomatoes and gosht today, with mithi daal and plain rice, as you suggested. 🙂

  12. Love lamb anytime, it looks great!

  13. Hi Mona, the recipe is tasty and very popular, is exactly the way I make it..love the pic too!

  14. yum, that looks great. I have a version of tomato goshth on my site too…I guess it’s a pretty common dish in Hyderabad 🙂

  15. I love lamb and when it is cooked with tomatoes it really is extra special. Fantastic recipe!

  16. Great recipe, Mona! Delishhhhhhh

    -D & C

  17. You are tagged, Mona. Be a nice sport and do this meme for me there’s a good girl!

  18. Hi! I just made a version of this dish from a Madhur Jaffrey’s book. We loved it! I thought I’d submit it to RCI Hyderabad, but had no time to take the pic. I might still do it…

    I also bought fresh curry leaves for the first time, which was great. i only ever used dried ones so far. The fresh ones seem to have a slighltly bitter, very pleasant, quality…

  19. thanks for your entry, dear mona.

  20. what is healthier? lamb or veal?
    my husband finds lamb to be fatty and slimy. though i could never tell the difference.
    please suggest.
    i love this dish

    Sana, each cut of meat will vary in its fat and nutrient content. From the comparison of shoulder cuts of both veal and lamb, it seems like veal is lower in fat and higher in protein but lower in iron. If you were low in iron, lamb would be a better choice. If you are worried about your fat intake, veal is a better choice. Often the choice is personal and based on taste preference. I hope this information allows you to make an informed and appropriate choice.

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