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.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitFry the whole spices
Heat the ghee in a heavy pot and add all the whole spices and dried chilies. Fry for 1 minute until they swell and become fragrant.
Brown the onions
Add the onions and cook for 12–15 minutes until golden brown.
Sear the lamb
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Add yogurt and braise
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Serve
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Fry the whole spices
Heat the ghee in a heavy pot and add all the whole spices and dried chilies. Fry for 1 minute until they swell and become fragrant.
Brown the onions
Add the onions and cook for 12–15 minutes until golden brown.
Sear the lamb
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add yogurt and braise
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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