Khade Masala ka Ghosht Recipe

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Khade Masala ka Ghosht
  • Recipe Servings: 6
  • Cook Time:

Succulent lamb meat cooked in a handi on a low flame with a rich marination of khade masalas.

Ingredients of Khade Masala ka Ghosht

  • 1 kg (2.2 lb) lamb, cut into pieces

  • For Meat Marination:
  • 1 tbsp (18 g) Ginger paste
  • 1 tbsp (18 g) Garlic paste
  • 1 tsp turmeric powder
  • 1 tsp (1 1/2 g) Coriander powder
  • 1 tsp refined oil
  • 1 tsp red chilly powder
  • 1 tsp (1 1/2 g) Cumin powder
  • Sea Salt to taste

  • For Garam Masala:
  • 1/2 cup (100 ml) 3 1/2 fl oz vegetable oil
  • 2 Onions, finely chopped
  • 1 tsp (2 g) Fennel seeds
  • 8 Cloves
  • 1 Cinnamon 2 inch sticks
  • 5 Green cardamom
  • 1 1/2 cups (250 g) 9 or Yoghurt
  • 1/2 tsp (1 g) Garam masala

How to Make Khade Masala ka Ghosht

  1. For meat marination:
    In a bowl of meat, add a tbsp of ginger garlic paste, turmeric powder, coriander powder, oil, red chilly powder, cumin powder and salt. Add oil and mix.
  2. For garam masala:
  3. In a pan roast dry ginger, mace, few brown cardamom, coriander, pepper, cumin, cassia and triphal.
  4. In a mortar and pestle, grind the masala's together.

    For the masala base :
  5. Heat oil in a pan.
  6. Add bay leaf, whole pepper corn, cumin, few cloves, cassia, fennel and few green cardamoms and stir for a while.
  7. Add a cup of finely chopped onions, ginger garlic paste. Stir till it is brown.
  8. Add turmeric, red chilly powder, ½ tsp of cumin powder, coriander powder, sea salt, a pinch of hing.
  9. Stir for 5 mins.
  10. Add water and mix well to bring the flavours together.
  11. Add the meat which has been browned and add water to deglaze the meat.
    Add a cup of curd and mix well.
  12. Add a tsp of garam masala. Add dhania and lemon.
  13. Put in a handi, cover the lid with dough.
  14. Cook on low flame for 30 min