Khara Masala Gosht, Lamb in Whole Spices

“Nearly everyone wants at least one outstanding meal a day.”
Duncan Hines

This dish is one of my husband’s most favourite as he can’t restrict himself to its single helping ever! Khara Masala Gosht is a permanent fixture on our menu on Eid feasts and special occasions. Yes, it is one such outstanding dish that you would want often on your table.

Khara masala means whole spices. So everything that goes into this dish is whole, including red chillies, garlic cloves

It takes almost 1+1/2 hour to cook but its easy to do as you just have to chuck in whole spices, not grind or blend anything. With least hassle it gets done in just one pot from beginning to end which makes it a perfect recipe for a clay pot and slow cooker.

It tastes best if the meat is so well done that it melts in the mouth and comes off the bones at a touch.

Few more recipes for the meat lover are 10 Best Meat Lovers Recipes.

Tip: For Best Result

• If you don’t like whole spices in your plate while eating it, you can tie whole spices in a bundle in muslin cloth and then place them in the pan with meat and other ingredient for cooking. This way you will get the flavor and aroma just the same.

For Khara Masala Gosht :

• 1 kg lamb shoulder cut ups
• 4 medium onions, chopped
• 5 ripe tomatoes, chopped
• 5 cloves garlic
• 1 inch piece of ginger (almost 1 tablespoon roughly chopped)
• 4 pods black cardamom
• 4 pods green cardamom
• 1 cinnamon stick
• 1 teaspoon black peppercorns
• 1 table spoon cumin seeds
• 1 teaspoon coriander seeds
• 1 bay leaf
• 1 star anise
• 8 small whole red chillies (adjust to your tolerance of heat)
• 1 teaspoon salt or to taste
• 2 cups plain yogurt
• 2 tablespoons ghee/ coconut or olive oil

This Is What You Do :

1. Heat oil in a deep pan over medium heat, add onions. Fry onions till opaque (not brown).
2. Add meat and continue to stir fry till meat is golden and juices are sealed in.
3. Add ginger, garlic, tomatoes, salt and all the spices. Add 3 cups water, cover the pan and reduce heat to low.
4. Leave it to simmer slowly for at least 1 hour or till most of the liquid evaporates.
5. Now beat the yogurt till smooth and creamy, stir it into the pan, raise the heat to medium high. Keep stirring and cleaning the masala from the sides of the pan.
6. Stir till there are no more white traces of yogurt and the oil separates from the masala.
7. Garnish with green chilli peppers and coriander leaves, serve hot with roti or rice.

Serves 4