Khada Masala Gosht is a classic Indian lamb curry that’s all about letting whole spices work their magic. I learned this recipe from my grandmother, and it’s been my go-to dish for family gatherings. The smell of whole spices crackling in hot oil always takes me back to her kitchen. The beauty of this dish lies in its simplicity – just good ingredients cooked patiently.
About the Recipe
This recipe stands out because it uses whole spices instead of ground ones, giving the dish a deeper, more complex flavor. The yogurt helps tenderize the meat while adding a subtle tang. It’s not too spicy but full of flavor, making it perfect for both beginners and experienced cooks. The cooking process might take time, but the results are worth every minute.
Why You’ll Love This Recipe
You’ll love how the kitchen fills with amazing aromas as you cook. The recipe is straightforward – no fancy techniques needed. The meat turns out tender and juicy, while the gravy is rich and flavorful. It’s also a great make-ahead dish since the flavors get better the next day. Plus, you can adjust the spice levels to suit your taste.
Khada Masala Gosht
Cooking Tips
– Let the meat come to room temperature before cooking
– Don’t rush the onion browning stage – it builds flavor
– Keep the heat medium-low for tender meat
– Stir occasionally to prevent sticking
– If the gravy gets too thick, add a splash of warm water
Serving and Storing Suggestions
Serves 6-8 people. Takes about 1.5 hours to prepare. Serve hot with naan bread or rice. Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stove, adding a bit of water if needed.
Similar Recipes
- Rogan Josh (Kashmiri Lamb Curry)
- Mutton Do Pyaza
- Bhuna Gosht
Nutrient Benefits
Lamb provides protein, iron, and vitamin B12. The whole spices offer antioxidants and aid digestion. Yogurt adds calcium and probiotics. Ginger and garlic boost immunity, while mint helps digestion. It’s a nutritious meal that’s satisfying and wholesome.
Khada Masala Gosht
Ingredients
- 1 kg Lamb (cubed)
- 1/2 cup Oil - cup
- 3 Bayleaves
- 10 Cloves
- 5 Cinnamon Sticks
- 8 Red Chillies (whole)
- 10 Green Cardamoms
- 1 cup Onions (chopped, sliced)
- 4 tbsp Ginger Paste
- 4 tbsp Garlic Paste
- 1/2 tsp Garam Masala
- 2 tsp Coriander Powder
- 1 1/2 tsp Cumin Powder
- Salt to Taste
- 1/2 tsp Mace Powder
- 1/2 Nutmeg (powdered)
- 2 tsp Black Pepper (crushed)
- 12 Green Chillies (whole)
- 1 1/2 tsp Fresh Mint (chopped)
- 1 cup Yoghurt (whisked)
Instructions
- Heat the oil in a pan.
- Add the whole spices and saute over medium heat until they begin to crackle.
- Add the onions and saute until soft and golden in colour.
- Add the ginger and garlic pastes, stir and cook for 5 minutes.
- Add the lamb cubes and cook for 10 to 15 minutes over medium heat until the lamb emits a pleasant aroma.
- Add yoghurt, stir and cook for 5 minutes.
- Reduce heat and cook until the lamb is tender.
- Sprinkle with garam masala, coriander powder, cumin powder, salt, mace powder, nutmeg powder and the crushed black pepper.
- Arrange the green chillies over the cooked meat and cover the pan.
- Cook for 2 to 3 minutes.
- Garnish with fresh mint leaves.
- Serve hot.
Sign up for our newsletter
Frequently Asked Questions
Can I use mutton instead of lamb?
Yes. Mutton works great but needs longer cooking time (about 30-45 minutes more) to become tender. Keep checking the meat’s tenderness with a fork.
Can I make this less spicy?
Reduce the number of green chilies and red chilies. You can also remove the chilies before serving. The whole spices will still give plenty of flavor without the heat.
How do I know when the meat is done?
The meat should be tender enough to easily break apart with a fork. If it’s tough, keep cooking on low heat and add a little water if needed.
