Khada Masala Gosht (Lamb cooked with whole spices) recipe
ingredients
1 kg (2.2 lb) Lamb, cut into pieces
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
2 Onions, finely chopped
1 tsp (2 g) Fennel (moti saunf) seeds
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
8 Cloves (laung)
1 Cinnamon (dalchini), 2 inch stick
5 Green cardamom (choti elaichi)
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
Salt to taste
1 1/2 cups (250 g) 9 oz Yoghurt (dahi)
1/2 tsp (1 g) Garam masala
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
2 Onions, finely chopped
1 tsp (2 g) Fennel (moti saunf) seeds
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
8 Cloves (laung)
1 Cinnamon (dalchini), 2 inch stick
5 Green cardamom (choti elaichi)
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
Salt to taste
1 1/2 cups (250 g) 9 oz Yoghurt (dahi)
1/2 tsp (1 g) Garam masala
method
1. Heat the oil in a pan; add the onions, saute till light brown. Add the whole and powdered spices, lamb, ginger paste, garlic paste, salt, and yoghurt; mix well.
2. Cover with a thick lid that can hold about 1 cm of water on it, and cook on low heat for 2 hours.
3. Remove the lid and continue to cook if you want the preparation to be dry.
4. Add garam masala, mix well and serve hot.
Note: This is dum pukht style of cooking. The lamb cooks in its own juices and as long as there is water on the lid, the ingredients inside the pan will never burn.
2. Cover with a thick lid that can hold about 1 cm of water on it, and cook on low heat for 2 hours.
3. Remove the lid and continue to cook if you want the preparation to be dry.
4. Add garam masala, mix well and serve hot.
Note: This is dum pukht style of cooking. The lamb cooks in its own juices and as long as there is water on the lid, the ingredients inside the pan will never burn.
serving amount
serves: 6
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more information
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