Tamatar Gosht

Overview

Tamatar Gosht is a North Indian–Pakistani homestyle curry where tender Goat simmers in a bright, savory base of ripe Tomatoes. The dish’s name says it all—meat and tomatoes—brought together with gentle bhunao (slow sauté) until the masala turns glossy and deeply flavored. Cooks traditionally enrich it with a touch of Ghee and keep the spice profile balanced so the tomato tang shines through.

Ingredients

• Goat (bone-in, cut into chunks) – about 1 kg
• Tomatoes (ripe, chopped) – 600 g
• Onions (thinly sliced) – 3 medium
• Ginger (grated) – 1.5 tbsp
• Garlic (minced) – 6 cloves
• Green chilies (slit) – 2
• Yogurt (plain, whisked) – 1/2 cup
• Ghee – 3 tbsp
• Oil (neutral) – 1 tbsp (optional, as needed)
• Cumin seeds – 1 tsp
• Cinnamon stick – 1 small
• Cloves – 4
• Black cardamom – 1 pod
• Bay leaves – 2
• Coriander powder – 2 tsp
• Cumin powder – 1.5 tsp
• Red chili powder – 1 tsp, to taste
• Turmeric – 1/2 tsp
• Garam masala – 1 tsp
• Salt – 1.5 tsp, to taste
• Black pepper (freshly ground) – 1/2 tsp
• Water – 2 to 3 cups, as needed
• Cilantro (chopped) – small handful
• Lemon (wedges, optional) – for serving

Instructions

1. Warm 2 tbsp Ghee with 1 tbsp Oil in a heavy pot over medium heat. Add Cumin seeds, Cinnamon stick, Cloves, Black cardamom, and Bay leaves; let them crackle for 30–60 seconds, then add Onions and sauté until deep golden, about 8–10 minutes.
2. Add the Goat and sear, stirring occasionally, until lightly browned on the edges, about 5–7 minutes. Season with a pinch of Salt and Black pepper.
3. Stir in Ginger, Garlic, and Green chilies; cook until fragrant, 1–2 minutes.
4. Add the Tomatoes and cook down, stirring often, until thick and jammy, 10–12 minutes.
5. Sprinkle in Coriander powder, Cumin powder, Red chili powder, and Turmeric. Bhunao the masala until glossy and aromatic, 2–3 minutes, adjusting Salt as needed.
6. Lower the heat and add the Yogurt gradually, stirring quickly to prevent splitting; cook for another 2 minutes.
7. Pour in enough Water to just cover the meat. Bring to a gentle boil, then cover and simmer on low until the Goat is tender and the gravy is medium-thick, about 45–60 minutes, stirring occasionally. Adjust Water to reach your preferred consistency and check Salt.
8. Finish with Garam masala and the remaining 1 tbsp Ghee, then rest off heat for 5 minutes.
9. Garnish with Cilantro and a squeeze of Lemon. Serve hot.

Serving

Enjoy with warm flatbreads or steamed rice. For a richer finish, swirl in a little extra Ghee or a spoon of chilled Yogurt just before serving; adjust heat at the table with a pinch of Red chili powder and brightness with Lemon.

Make-ahead & Storage

The curry tastes even better the next day. Chill promptly, then reheat gently, loosening with a splash of Water and finishing with a pinch of Garam masala before serving.

Notes

• Lamb can be used; it often becomes tender a bit faster—start checking around 35–50 minutes.
• To skip dairy, omit Yogurt, increase Tomatoes slightly, and enrich with another spoon of Oil or Ghee.
• For extra depth, lightly toast and coarsely grind some Cumin seeds and mix with the Coriander powder and a crack of Black pepper before adding.