An important festival for Muslims, Bakrid is celebrated every year. Since Eid-al-Adha is around the corner, it is time to prepare for sumptuous feasting. And who can forget the Khade Masale recipe when it comes to classic traditional Eid dishes? Learn how to prepare a delectable khade masala ka gosht.
What is the Khade Masala?
Khade masala translates into ‘whole spices’ in English, much like the popularly known garam masala or ‘warm spices’ in India. Khade masala is often made by slightly toasting and grinding a blend of quintessential Indian spices such as green and black cardamom, cinnamon, cloves, star anise, nutmeg, black pepper, cumin, and coriander seeds, among other spices. Of course, they’re also used whole, as in the case of this particular recipe.
Given that at least a dozen varieties of Indian khada masala or garam masale are prepared in the Indian subcontinent, your version can vary from the rest. Ask your mum what her version is.
Nevertheless, some common spices remain in all the variants ensuring the signature flavour in every dish they are added to. When this khade masala is used while preparing chicken, lamb or mutton recipes, the dish is called khade masala ka gosht. Gosht is the Persian word for ‘flesh’ or meat.
The gravy is often made from tomatoes and onion, along with curd and some whole spices for tempering the oil and aroma.
This lip-smacking red meat delicacy is quite popular during festivals or special occasions and goes well with any Indian bread such as naan, chapati and beyond. It also goes well with plain rice. It is one of the most delicious and wholesome red meat recipes you can prepare for Bakrid.
ull of spices, this lavish Eid speciality can be enjoyed by the whole family or shared with relatives and is often donated to the poor. As the noble idea about the ‘festival of sacrifice’ is that no one should go hungry. Here is the recipe.
THE WHOLE SPICES: From the whole spices, we’ll use some of them whole and the rest will be powdered. Please follow the instructions below to know which spices to pound and which ones to use whole.
Pound red chillies, black peppercorns, and coriander seeds in a mortar and pestle, to get the best aroma and fine powder, always toast the whole spices in a non-stick pan for 2 -3 minutes on medium heat, let it cool down and then pound or grind it.
EGGS: Hard boil and cut into quarters.
In a pressure cooker, heat ghee and add the whole garam masala.
Over medium heat, saute them until they begin to crackle and release a rich aroma.
Add the onions and then sauté until turned golden brown.
Add ginger, chopped green chillies, and garlic, stirring for 2 minutes.
Add the pounded spices, cumin and mutton. Fry till the rich goat curry cut gets a brownish hue.
Add beaten yoghurt and stir after removing the pressure cooker from the heat. Return it to the flame and fry for five more minutes.
Add the chopped tomatoes. Fry them until the fat leaves the masala.
Add 2½ cups of water and then bring it to a boil.
Cover and then pressure cook for 7-8 whistles till the meat becomes tender. Adjust the seasoning and then garnish with coriander.
Thoroughly washed, perfectly cleaned and cut for maximum cooking convenience, meat from Licious is delivered directly to your doorstep. But before that, our tender, always fresh and never frozen goat cuts pass through 150+ quality checks.
We hope you liked the recipe. When you try this authentic gosht recipe bursting with flavour (we insist you try it), share it on Instagram using the hashtag #MadeWithLicious.