Gosht Ellaichi

Gosht Ellaichi

A simple delectable sauce enriched with the charm of cardamom, I did it with lamb, u can try with Chicken, Mushrooms, Paneer or even Veggies of your choice.

Harkirat Uberoi


  1. 500 Grams Lamb Lean Boneless
  2. 40 Millilitres Sunflower Oil
  3. 3 red Chilli Whole
  4. 3 Cloves
  5. 10 Cardamom Green
  6. 1 Cardamom Black
  7. 2 " 5 Grams Cinnamon or stick
  8. 10 Cloves Garlic White
  9. 3 Onions Sliced
  10. 3 Green Chilli
  11. 5 Grams Salt
  12. 1 Teaspoon Red Chilli Powder
  13. 2 Grams Turmeric Powder
  14. 1 Tomato , large , roughly chopped
  15. 350 Grams Yoghurt Fresh
  16. 2 Grams Cardamom Powder
  17. 5 Millilitres Rose Water (optional)


60 mins
  1. Add Photo

    Heat oil and drop in 3 dried red chillies, 3 cloves and 10 Green cardamom, 1 black one and a 2" piece of Cinnamon.

  2. Add Photo

    In a minute later, tip in 10 cloves of White Garlic, 3 finely sliced onions, 3-4 sliced green chillies.

  3. Add Photo

    Bhunno them for while, add some salt, a tsp of red chilli powder and 1/3rd tsp of turmeric, bhunno again, add a large roughly chopped tomato and allow the masala to get a dark red color.

  4. Add Photo

    In goes the 500 grams of meat pieces, stir and make sure all pieces are sealed with the masala and the fat in the pot.

  5. Add Photo

    Cook on high flame for 5-6 minutes and pour in well beaten yoghurt about 350 grams, and then the flame whimpers to a simmer...allowing the yoghurt to blend into the masalas and get into the meat pieces as well.

  6. Add Photo

    This moment I sprinkled some ellaichi powder and rose water, and small bubbles allow the gravy to become rich and thicken as the onions melt into the sauce to give it a body. Enjoy with Tawa Parathas or Naan !

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