chana gosht lamb rump, with lamb samosa

I love a big weekend cook – spending hours focusing on the final details and making as much as possible from scratch. I’ve never cooked lamb before, so this was a challenge but I really enjoyed it.

The chana gosht is made from a recipe published by Atul Kochhar with a small few tweaks, and I used my own recipe for the samosa.

Please go to your local butcher if possible – I manage to buy great quality lamb for a brilliant price, much cheaper than my local supermarket. This meal uses 2 x cuts – lamb rump and shank.

Due to the slow cooking of the lamb shank, this recipe does take a few hours in total.



punjabi garam masala

4 tbsp cumin seeds

2 tbsp coriander seeds

10 x green cardamom pods, bruised

4 x black cardamom pods, bruised

8 x cloves

1/2 tsp ground nutmeg

4 x blades of mace

1 tbsp cracked black pepper

2 x star anise

4 x bay leaves

1 x dried red chilli


2 tins of soaked chickpeas

100ml neutral oil – e.g. sunflower, vegetable

6 x cloves

2 x bay leaves

3 x black cardamom pods

1 large onion, chopped

15g of garlic-ginger paste (i didn’t have any, so i added a tbsp of minced garlic and finely chopped ginger)

1 tbsp ground coriander

1 tsp chilli powder

1 tsp ground cumin

2 x bay leaves

1 tsp salt

1 x tin of chopped tomatoes

small handful of coriander leaves, chopped

1/2 tsp punjabi garam masala

lamb rump

4 x lamb rump steaks

1 tbsp neutral oil

1 1/2 tbsp punjabi garam masala

salt and pepper, to taste


1 x red onion, sliced

100g baby plum tomatoes, quarter

1/4 cucumber

small handful of coriander leaves, chopped

1 x lemon, juice only

samsosas – i made 2 large samosas, but will make 4-6 smaller samosas

1 x lamb shank

1 tbsp neutral oil

1 x onion

2 x cloves of garlic

1 x inch piece of fresh ginger, finely chopped

1 tbsp ground turmeric

1 tbsp ground coriander

1 tsp ground cumin

1 tsp dried red chilli flakes

1 tsp mustard seeds

600ml lamb stock

1 x potato, cut into small cubes

75g frozen peas

1/2 tsp sugar

1/2 a lemon, juice only

1 x shop-bought packet of filo pastry

15g butter

serves 4


  1. firstly, you’ll need to get started on the lamb shank. pre heat your oven to 160 degrees celsius. add the oil to a large pan over a medium-high heat. once the oil is hot, sear your shank on all sides then remove from the pan.
  2. reduce heat to medium, and add the onions to the pan – you may need an extra splash of oil. once soft and golden, add the garlic, ginger and spices. add the shank back into the pan along with the lamb stock. pop a lid on to the pan and into the oven it goes – took mine out every 45 minutes or so to turn. the shank should take approx. 3 hours to cook – you’ll know it’s cooked if the meat is extremely soft and tender. once cooked, removed the lamb from the pan and set aside to cool. please keep the juices from the pan.
  3. next, make the garam masala. there will definitely be plenty left over at the end, and if sealed can be kept for a couple of weeks. add all of the ingredients to a dry pan over a medium heat and toast the spices. atul recommends shaking the pan regularly to help avoid burning and to toast evenly.
  4. cool the spices and grind down to a powder using either a food processor or a pestle and mortar. pass through a sieve, and set aside.
  5. your lamb shank should have cooled slightly by now and ready to make your samosa filling – use 2 x forks to shred the meat away from the bone. in a new pan over a low heat, combine a few tbsp of the pan juices with the potato, peas and shredded lamb. when i tasted this mixture, i found it far too rich and overpowering – so i added a little lemon juice to cut through and a little sugar. set mixture aside to coo.
  6. for the chickpea sauce, heat oil in a clean pan and gently fry the cloves, bay leaves and black cardamom. add the onions and cook until soft and golden. next, add the garlic-ginger paste and cook well. as i used fresh garlic and ginger, i simply cooked until the garlic started to darken slightly. add the spices, salt, tomatoes and the chickpeas (drained and rinsed), plus enough water to cover. leave to simmer until the sauce begins to thicken.
  7. quickly make the garnish – combine sliced red onions, baby plum tomatoes, cucumber, coriander and lemon juice – done!
  8. the samosa filling should be cooler by now. pre heat the oven to 190 degrees celsius. melt the butter gently. cut your filo pastry into squares, and build up 3-4 layers, brushing a small amount of butter on to each sheet. spoon the filling on to the final layer and form a triangle shape. fold the corners in to replicate this shape and you should have a triangular samosa! pop into the oven for 20 minutes, until the pastry is golden.
  9. sear the lamb rump in a hot pan with oil until all sides are browned. dust with the garam masala and season additionally to taste. roast in the oven for 5-7 minutes, and rest for 3-4 minutes before slicing. this should time well with your samosas and chickpeas.
  10. serve together with the garnish. i also added a small portion of saffron rice to my plate!

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