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Khade Masala ka Ghosht


Khade Masala ka Ghosht

Khade Masala ka Ghosht



Recipe Servings


Recipe Cook Time


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


  • 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


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.

For garam masala:

In a pan roast dry ginger, mace, few brown cardamom, coriander, pepper, cumin, cassia and triphal.

In a mortar and pestle, grind the masala's together.

For the masala base :

Heat oil in a pan.

Add bay leaf, whole pepper corn, cumin, few cloves, cassia, fennel and few green cardamoms and stir for a while.

Add a cup of finely chopped onions, ginger garlic paste. Stir till it is brown.

Add turmeric, red chilly powder, ½ tsp of cumin powder, coriander powder, sea salt, a pinch of hing.

Stir for 5 mins.

Add water and mix well to bring the flavours together.

Add the meat which has been browned and add water to deglaze the meat.
Add a cup of curd and mix well.

Add a tsp of garam masala. Add dhania and lemon.

Put in a handi, cover the lid with dough.

Cook on low flame for 30 min

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Key Ingredients: Lamb meat, Ginger, garlic, yogurt, fennel, onion, turmeric, coriander powder, red chilli, cumin seeds, sea salt, vegetable oil, cloves, cinnamon, green cardamom, garam masala