Tamatar Gosht | Pakistani Curry

Tamatar gosht is a lamb and tomato curry from Pakistan. According to Curry you should make this tamatar gosht when tomatoes are in peak season and full of flavour. I adapted the recipe quite a bit, and what I am sharing here with you is a simple way to make the best of lamb when you can get it. Served with roti or nan bread and plum chutney, this is a great sharing meal. Head straight on to the recipe ♥

In our house, the start to the evening began when my 14 year old Jack Russell told me it was time for her dinner. Patch was super intelligent and she would determine when our three Jack Russell’s ate. I would put the food down – they line up, Patch to my left, Molly in the middle and Misty at the end, and then I would go and sit down while Patch slowly made her way through her dinner. Being that old, she took her time, and I dare not start cooking before she was done otherwise she would lose interest in her own food. You see, when I am cooking the dogs are right there in the kitchen with me, waiting for their share of the meal I am preparing. They love carrots, the stems from cauliflower and broccoli, but most of all, they love tomatoes. So much so that when I planted my new tomato vine I had to replant it as Misty had helped herself to every ripe tomato and a few green ones! Patch enjoyed vegetables, but fruit topped her list of human food to enjoy and you could not eat a bunch of grapes without her making sure she got at least one. Other than having a keen sense of smell when it came to the fridge being opened, she also had a great sense of direction. We have the dogs contained in the little garden while we are building and Patch jumped over the fence at any opportunity, mostly to get away from the other two, but often to get out of the house and take a quick walk down to the beach front and then on to friends, where along the way she would get fed. Last Friday night we got home from eating dinner out with friends and Patch was in the big garden having escaped the ‘terror’ of the other 2 dogs. She ran inside and jumped onto her couch (the one she ate as a puppy) and went to sleep. On Saturday it was extremely hot, and I thought her listlessness had to do with the heat. But this was not so. At 1am she tried to come upstairs to be with us, but fell down and could not get up again. I decided to sleep with her on the couch – she slept and I just held her. I knew that her time with us was probably over. By Sunday morning she could not walk unaided without falling over and I took her to the vet. Her kidneys had started to fail and not wanting her to be in any agony I held her while the vet put her to sleep. She knew she was loved right to the very end. It seemed fitting to make a meal she would have enjoyed were she allowed to join us, so I made this tamatar gosht, a tomato based dish she would have loved!

Tamatar Gosht

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5 from 2 votes

Tamatar Gosht

This is a Pakastani curry made from lamb and fresh, ripe tomatoes, with a mild bite that you can amp up by adding more cayenne.
Recipe Category: Asian
All Rights Reserved: Adapted from Curry page 131


  • 60 mls canola oil
  • 500 g boned lamb, cubed
  • 1 onion, finely chopped
  • 10 mls finely chopped fresh root ginger
  • 2.5 mls crushed garlic
  • 2.5 mls cayenne pepper
  • 5 mls cumin seeds
  • 3 green cardamom pods, lightly crushed
  • 5 whole cloves
  • 1 bay leaf
  • 500 g tomatoes, roughly chopped, the riper the better
  • Salt to season
  • 10 g fresh coriander, roughly chopped


  • Place the oil into a large saucepan
  • Heat over a moderate temperature
  • Brown the lamb and set aside
  • Add the onion and sauté until soft
  • Add the ginger and garlic and sauté for a few minutes
  • Add the cayenne, cumin, cardamom, cloves and bay leaf
  • Sauté until you can smell the spices
  • Add the tomatoes and season with the salt
  • Stir occasionally until the oil separates out
  • Reduce the heat and leave to simmer for 20 minutes
  • Increase the temperature and stir occasionally until the oil separates out
  • Add the lamb and cook for 10 minutes
  • Adjust the seasoning
  • Add the chopped coriander and stir to combine
  • Serve straight away with some roti

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What I blogged December 17:

I am on leave until the 11th of January. I will reply to comments on my posts when I can during the holidays. I wish all of you a very blessed festive season. May 2016 hold all your dreams.

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