Gosht Makhani (Slow Cooked Lamb in Makhani Sauce)
Lamb shoulder braised until it falls apart, then finished in a rich tomato and butter sauce. A weekend curry worth the wait.
Made with Makhani (butter masala) base and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 15
- LevelMedium
- Costabout £2.67 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a heavy casserole over a high heat. Brown the lamb in 2 batches for 5 minutes each, then set aside.
10 min - 2
Lower the heat, add the onion and whole spices and cook for 8 minutes until golden. Stir in the ginger and garlic paste (see the base recipe) for 1 minute.
9 min - 3
Return the lamb, add the water and a good pinch of salt. Cover and simmer very gently for 1 hour 15 minutes until the lamb is tender.
75 min - 4
Stir in your ready made makhani base (see the base recipe). Simmer uncovered for 15 minutes so the sauce thickens.
15 min - 5
Remove the cinnamon, cardamom and bay leaves if you wish. Stir in the cream and garam masala and heat for 3 minutes.
3 min - 6
Taste, adjust the salt and serve with rice or flatbreads.
Tips
- Brown the lamb well. Pale meat gives a dull flavour.
- Keep the heat low during the braise. A gentle simmer gives tender meat, a hard boil makes it tough.
- Make the lamb part a day ahead. The flavour improves overnight.
Storing and freezing
Keeps 3 days in the fridge, cooled within 2 hours. Freeze for up to 3 months and reheat until steaming hot all the way through.
Questions
Can I use diced lamb leg?
Yes, but shoulder stays more tender in slow cooking. Leg is leaner and needs a bit less time, around 1 hour.
Can I use a slow cooker?
Yes. Brown the lamb, then cook it with the spices and water on low for 6 hours. Stir in the makhani base for the last 30 minutes.
Can I use mutton or goat?
Yes. Goat or mutton is traditional. They need 30 to 60 minutes longer to become tender.
More made with makhani (butter masala) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.