Lamb With Whole Spices (Kharu Gos) Recipe

Name: Lamb With Whole Spices (Kharu Gos)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola or vegetable oil; 3 small pieces Cassia bark (also known as Indian cinnamon) or 3/4-inch piece cinnamon stick; 4 green cardamom pods; 2 black cardamom pods, or 2 more green cardamom pods; 3 whole cloves; 1 to 3 large dried red chilies (depending on heat), in pieces; 2 small onions, diced; 1 pound boneless leg of lamb, trimmed and cut into 3/4-inch chunks; 1 tablespoon ground cumin; 1 1/2 tablespoons ground coriander; 1/2 teaspoon ground turmeric; 1 1/2 tablespoons Ginger-Garlic Paste (see recipe); 1 teaspoon salt, plus more to taste; 2 baking potatoes, peeled and cut into large chunks; 1 medium tomato, chopped, or 1/2 cup canned chopped tomatoes; Chopped cilantro for garnish

Servings: persons

2 tablespoons canola or vegetable oil
3 small pieces Cassia bark (also known as Indian cinnamon) or 3/4-inch piece cinnamon stick
4 green cardamom pods
2 black cardamom pods, or 2 more green cardamom pods
3 whole cloves
1 to 3 large dried red chilies (depending on heat), in pieces
2 small onions, diced
1 pound boneless leg of lamb, trimmed and cut into 3/4-inch chunks
1 tablespoon ground cumin
1 1/2 tablespoons ground coriander
1/2 teaspoon ground turmeric
1 1/2 tablespoons Ginger-Garlic Paste (see recipe)
1 teaspoon salt, plus more to taste
2 baking potatoes, peeled and cut into large chunks
1 medium tomato, chopped, or 1/2 cup canned chopped tomatoes
Chopped cilantro for garnish

1
Heat the oil until very hot in a large saucepan.
2
Add cinnamon, cardamom pods, cloves and chilies.
3
When spices swell, add onions and cook, stirring, until well browned.
4
Add lamb and brown on all sides, 5 to 10 minutes.
5
Mix the cumin, coriander, turmeric and ginger-garlic paste with 1/4 cup water and stir in.
6
Add salt and more water to just cover the lamb.
7
Cover and simmer for 30 minutes, stirring occasionally.
8
Stir in potatoes and tomato.
9
Cover and simmer until the potatoes and lamb are tender, 30 to 40 minutes.
10
Add more salt to taste.
11
(The dish can be made several hours beforehand and reheated.)
12
Garnish with cilantro.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons canola or vegetable oil, 3 small pieces Cassia bark (also known as Indian cinnamon) or 3/4-inch piece cinnamon stick, 4 green cardamom pods, 2 black cardamom pods, or 2 more green cardamom pods, and more.

Yes, Lamb With Whole Spices (Kharu Gos) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb With Whole Spices (Kharu Gos)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions