Matar Gosht Shorba – How To Make Pakistani Lamb and Pea Curry
Comfort food at its finest. This broth-based Pakistani curry is a traditional family favourite and one which is well suited to day-to-day family meals as well as for guests.
Servings Prep Time
3people 25minutes
Cook Time
Servings Prep Time
3people 25minutes
Cook Time
  • 0.3cup oil, or according to preference
  • 1.5 onion, chopped well
  • 1.5 tomatoes, chopped well
  • 6 cloves of garlic, minced
  • 750grams lamb, bone in
  • 1tsp coriander powder
  • 1tsp cumin powder
  • 1tsp salt, or to taste
  • 1tsp red chilli powder, or to taste
  • 0.25tsp turmeric
  • 1cup frozen peas
  • water, as needed
  • 1bunch coriander
  1. In a deep pot, heat the oil. Once well heated, add the onions and fry until translucent and slightly browning
  2. Add the tomatoes, spices and chopped garlic
  3. Add a gulp of water to the pot and immediately cover. Cook on high heat and occasionally lift up the lid and give the mixture a spin. Use your spoon to smash the mixture with an up-down motion
  4. Once almost all the water has dried out, remove the lid. Saute this mixture whilst continuously stirring and smashing the onions and tomatoes to help break them down. This is essential
  5. Once all the water has dried out and you can see the onions and tomatoes have to a large extent broken down, add the lamb. Begin to saute this too, stirring continuously until the lamb no longer remains pink
  6. Add one cup of water and bring to a boil. Alternatively, you can use freshly boiled water from the kettle. Cover and turn the heat to low, allowing this mixture to cook for 1.5hrs.
  7. Check occasionally to ensure the water hasn’t dried out. If needed, add a gulp of water. By the end, this is how my lamb was looking (I didn’t need to add any water). At this point, my lamb was cooked through and my onion/tomato masala was completely broken down into a smooth paste-like consistency
  8. Add in the frozen peas and 1.5 cups of water (again, you can use kettle water). Cover again and allow this to cook for a further 10 minutes
  9. Uncover your shorba and see if you are happy with the consistency of the broth. For me, these measurements work perfectly and I do not need to add more water or reduce the broth further. Should you need to add more water you may do so. Alternatively, should you want less shorba, turn the heat to high and cook the shorba until it is at your desired consistency
  10. Add chopped coriander and serve hot.
Recipe Notes

Matar Gosht goes well with both rotis and rice.

You can also add potatoes to this recipe – this is also a very delicious combination. Should you wish to add potatoes, chop them into medium sized cubes and add them after one hour of cooking the lamb

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