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Khara Masala Gosht Recipe
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Recipes in English
>>
Meat /
Beef / Mutton Recipes >> Khara Masala Gosht |
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Lamb cooked with whole spices. |
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Lamb, cut into
pieces 1 kg |
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Vegetable oil 1/2
cup / 100 ml |
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Onions, finely
chopped 2 |
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Fennel (moti saunf)
seeds 1 tsp / 2 gm |
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Coriander (dhaniya)
powder 1 tsp / 11/2 gm |
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Cumin (jeera)
powder 1 tsp / 11/2 gm |
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Cloves (laung) 8 |
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Cinnamon (dalchini),
2” stick 1 |
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Green cardamoms (choti
elaichi) 5 |
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Ginger (adrak)
paste 1 tbsp / 18 gm |
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Garlic (lasan)
paste 1 tbsp / 18 gm |
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Salt to taste |
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Yoghurt (dahi) 11/2
cups / 250 gm |
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Garam masala 1/2 tsp
/ 1 gm |
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Heat the oil in a pan; add the onions, sauté till light
brown. Add the whole and powdered spices, lamb, ginger
paste, garlic paste, salt, and yoghurt; mix well. Cover with
a thick lid that can hold about 1 cm of water on it, and
cook on a low flame for 2 hours. Remove the lid and continue
to cook if you want the preparation to be dry. Add the garam
masala, mix well and serve hot.
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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.
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Time:
Preparation time: 15 min.
Cooking time: 2 hrs.
Serves: 6
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