If you think well, you cook well...

Khara Masala Lamb


  • 5 tbsp corn oil ( I used normal cooking oil)
  • 2 medium onions, chopped
  • 1 tsp shredded ginger
  • 1 tsp sliced garlic
  • 6 whole dried red chillies
  • 3 cardamom pods
  • 2 cinnamon sticks
  • 6 black peppercorn
  • 3 cloves
  • 1/2 tsp salt
  • 450 gm boned leg of lamb, cubed ( I used 500gm beef)
  • 21/2 cups water ( I used a little bit only)
  • 2 fresh green chillies, sliced
  • 2 tbsp chopped fresh coriander


  1. Heat the oil in a large saucepan. Lower the heat slightly and fry the onions until they are slightly browned.
  2. Add half of ginger and half of garlic and stir well.
  3. Throw in half of the red chillies, the cardamoms, cinnamon, peppercorns, cloves and salt.
  4. Add the lamb and fry over a medium heat. Stir continuously with a semi-circular movement, using a wooden spoon to scrape the bottom of the pan. Continue in this way for about 5 minutes.
  5. Pour in the water, cover with a lid and cook over a medium-low heat for 35 - 40 minutes or until the water has evaporated and the meat is tender. 
  6. Add the rest of the ginger, garlic and dried chillies, along with the sliced fresh chillies and chopped fresh coriander.
  7. Continue to stir over the heat until you see some free oil on the sides of the pan. Transfer to a serving dish and serve immediately.

***Recipe from 'BALTI COOKING' cookbook by Shehzad Husain.


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