Khada Masala Gosht (Lamb with Whole Spices)
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Khada Masala Gosht (Lamb with Whole Spices)

15m
Prep
90m
Cook
4
Servings
Medium
Difficulty

A rustic lamb curry cooked with whole spices — cardamom, cloves, cinnamon, peppercorns, bay leaves and dried chilies — that perfume the meat as it slowly braises with onions and yogurt.

#indian#lamb#mutton#whole-spices#curry#rustic#slow-cooked

Servings

4servings

Ingredients

Nutrition

calories580
protein45g
carbs12g
fat39g
fiber2g

Per serving

Steps

Fry the whole spices

Fry the whole spices

Heat the in a heavy pot over medium heat. Add all the whole spices and dried chilies and fry for about 1 minute until they swell and smell fragrant.

  • 5 tbsp
  • 6 green cardamom
  • 2 black cardamom
  • 6 cloves
  • 1 cinnamon stick
  • 1 tsp peppercorns
  • 2 bay leaves
  • 6 dried chilies

✅ Done when: spices are puffed and smell fragrant

Brown the onions

Brown the onions

Add the onions to the pot and cook over medium heat, stirring occasionally, for 12 to 15 minutes until deep golden brown.

  • 3 onions

✅ Done when: onions are deep golden brown

⏱14:00

Brown the lamb

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Add the yogurt and cook slowly

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Serve

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History & Culture

The Story Behind the Dish

📍 Rajasthan & Hyderabad📅 Traditional🫚 IN

'Khada' means standing or whole, and khada masala dishes use spices left whole instead of ground. The technique is common in Rajput and Hyderabadi meat cooking, where long, slow braising draws the flavour out of the whole spices.

The result is aromatic rather than heavily sauced, letting the taste of the meat shine.

⭐ Why It's Famous

Simple, rustic and deeply aromatic, it's a curry that celebrates good meat and whole spices.

💡 Fun Fact

Black cardamom is dried over open fires, which gives it a smoky, camphor-like aroma very different from green cardamom.

🫚

Rajasthan & Hyderabad

26.91°N, 75.79°E