Gosht Gulbarga

Spicy gosht cooked in cashewnut paste

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Main Ingredients Boneless Lamb, Cloves
Cuisine Hyderabadi
Course Main Course Mutton
Prep Time 1.30-2 hour
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Gosht Gulbarga

  • 600 grams Boneless Lamb 1 inch cubes
  • 6 Cloves
  • 1/4 teaspoon Green cardamom seeds
  • 1 tablespoon Cumin seeds
  • 2 inch piece Cinnamon
  • 1/4 teaspoon Nutmeg grated
  • 2 tablespoons Coriander seeds
  • 2 tablespoons Ginger paste
  • 2 tablespoons Garlic paste
  • to taste Salt
  • 4 tablespoons Oil
  • 2 Bay leaf
  • 2 large Onion chopped
  • 1 tablespoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 3 tablespoons Coconut paste
  • 3 tablespoons Cashewnut paste
  • 2 tablespoons Fresh coriander leaves chopped


  1. Dry-roast the cloves, cardamom seeds, cumin seeds, cinnamon, nutmeg and coriander seeds in a kadai. Cool and grind to a powder. Mix together the masala powder, half the ginger and garlic pastes, salt and one tablespoon of oil.
  2. Marinate the lamb in the mixture for one hour, preferably in a refrigerator. Heat the remaining oil in the same kadai; add the bay leaves and onions and sauté till the onions turn golden brown.
  3. Add the remaining ginger paste and garlic paste and continue to stir over high heat for one minute. Add the chilli powder, turmeric powder and marinated lamb.
  4. Add two cups of water and cook over low heat for one hour, or till the lamb is almost cooked. Add the coconut paste and cashew nut paste and continue to simmer for fifteen to twenty minutes, or till the lamb is tender.
  5. Transfer to a serving bowl and garnish with coriander leaves. Serve hot.

Nutrition Info

Calories 2119
Carbohydrates 40.6
Protein 121.6
Fat 163.2
Other Fiber Iron- 19.2mg