Gosht stems from the Persian word ‘gosht’ meaning meat especially that of goat. There is some controversy regarding where this dish originated from – the region of north Punjab or from Hyderabad. Whatever the origin we can still enjoy this aromatic mutton dish cooked till tender with pickling achari spices. As with lamb or goat meat, this dish tastes even better the next day when the tangy flavor and aroma of the achar have had a chance to soak in. Enjoy this dish alongside some roti or naan @sarchakra
PREP TIME: 5 mins plus overnight
COOK TIME:1 hour
YIELDS: Serves 4
- Mutton (goat or lamb) cut into small pieces 800 g
- Potatoes 3, halved
- Mustard oil 3 tbsp
- Onion 1 thinly sliced
- Onion 1, large, grated
- Black pepper 2 tsp
- Nigella seeds 1 tsp
- Turmeric 2 tbsp
- Garlic 3 tbsp, grated
- Ginger 2 tbsp, grated
- Green chilies 4-5
- Red chili powder 3 tbsp
- Kashmiri Chili Powder 1 tbsp
- Cumin powder 2 tbsp
- Coriander powder 3 tbsp
- Cinnamon 2 inches
- Green Cardamom 2
- Cloves 4
- Whole red chilies 3
- Greek yogurt 2 tbsp
- Achari Masala (see recipe below) 2 tbsp
- Marinate meat with the following: salt, 1 tbsp turmeric, 1 tbsp red chili powder, 1 tbsp cumin powder, 1 tbsp coriander powder, 1 tbsp ginger paste, 1 tbsp garlic paste and yogurt. Marinate preferably overnight or at least a few hours for all those flavors to set in.
- Heat mustard oil till it starts to smoke. Cool it down. Heat the oil again. Temper the oil with whole red chilies, green cardamom, cloves and cinnamon. Let it splutter. Add sliced onions. Keep the flame at medium and cook those onions till they caramelize.
- Add onion paste. Keep stirring intermittently making sure nothing gets burnt. Add in rest of the ginger paste, garlic paste, red chili powder, cumin powder, green chilies, coriander powder and turmeric. Cook till the masala starts to change color.
- Add in the marinated meat. Turn the heat up. Fry the meat. While the meat is frying, heat up 1 tbsp of oil in another pan. Pan fry the potatoes with salt and turmeric till golden. Keep aside.
- Carry on cooking the meat till the oil starts to release. Add the Achari Masala and continue cooking. Once the masala starts to cook, add 1 cup of hot water and the sautéed potatoes. Close the pressure cooker lid and cook for 9-10 whistles.
- Let the pressure release by itself.
Kashmiri chili powder gives a wonderful color to the dish.
Mustard oil is one of the most essential ingredients in this recipe. It adds that smokiness and spiciness to the dish that cannot be achieved any other way.
Take your time with this recipe. The longer you cook the meat, the tastier and softer it will be.
- Mustard seeds 1 tsp
- Nigella seeds ½ tsp
- Fennel seeds 1 tsp
- Cumin seeds 2 tsp
- Fenugreek seeds ½ tsp
- Dry red chilies 2
- Dry ginger 1 tsp
- Kasuri methi 1 tsp
- Roast the spices in a low flame for 4-5 mins till aromatic. Make sure the spices do not burn.
- Add dry ginger powder and kasuri methi.
- Grind the mixture.