Khada Masala Gosht (Agneau aux Épices Entières)
Un curry d'agneau rustique cuit avec des épices entières qui parfument la viande pendant le long braisage aux oignons et au yaourt.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Fry the whole spices
Heat the ghee 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 ghee
- 6 green cardamom
- 2 black cardamom
- 6 cloves
- 1 cinnamon stick
- 1 tsp peppercorns
- 2 bay leaves
- 6 dried chilies
✅ C'est prêt quand : spices are puffed and smell fragrant
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
✅ C'est prêt quand : onions are deep golden brown
Brown the lamb
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Add the yogurt and cook slowly
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Serve
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Fry the whole spices
Heat the ghee 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 ghee
- 6 green cardamom
- 2 black cardamom
- 6 cloves
- 1 cinnamon stick
- 1 tsp peppercorns
- 2 bay leaves
- 6 dried chilies
✅ C'est prêt quand : spices are puffed and smell fragrant
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
✅ C'est prêt quand : onions are deep golden brown
Brown the lamb
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the yogurt and cook slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
'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
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