Best 2 Gosht Kari Recipes

**Gosht Kari: A Culinary Journey Through Pakistan's Rich Heritage**

Gosht Kari, a cornerstone of Pakistani cuisine, is an aromatic and flavorful dish that captures the essence of the country's culinary traditions. This delectable stew, featuring tender goat meat simmered in a melange of spices, herbs, and yogurt, is a symphony of flavors that will tantalize your taste buds. Embark on a culinary expedition as we delve into the depths of this beloved Pakistani dish, exploring its history, regional variations, and the secrets behind its irresistible taste. Discover the art of preparing Gosht Kari with our collection of authentic recipes, each offering a unique interpretation of this classic dish. From the fiery and robust Lahori Gosht Kari to the milder and aromatic Sindhi Gosht, these recipes cater to diverse palates and preferences. Unleash your inner chef and embark on a culinary adventure, creating this iconic Pakistani dish in the comfort of your own kitchen. Let the tantalizing aroma of Gosht Kari fill your home as you savor the rich flavors and textures that have captivated food enthusiasts for generations.

Let's cook with our recipes!

GOSHT KARI

Gosht Kari image

This is a lamb curry that is sure to warm you up from the inside, by the look of the ingredients. I am yet to make it myself.

Provided by djmastermum

Categories Curries

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup oil
1 1/2 kg lamb
2 large onions
4 -6 garlic cloves, chopped
1 tablespoon grated ginger (I used the fresh ginger in the jar)
2 small red chilies, seeded and chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons ground turmeric
1/2 teaspoon chili powder
2 (400 g) cans crushed tomatoes
4 tablespoons chopped fresh coriander

Steps:

Heat 1 tablespoon of the oil in a large saucepan, add a third of the lamb and cook over high heat 4 minutes. Repeat with the remaining lamb adding two more tablespoons of oil. Remove the lamb.
Heat remaining oil in pan. Add onion, cook over medium heat 10 minutes.
Add garlic, ginger and chilli.
cook 2 minutes, then add the spices, cook further 3 mins, or until fragrant.
Add tomatoe, tomatoe paste the lamb 1 teaspoon salt. Mix thoroughly.
Reduce heat and simmer for 1 1/2 hours, stirring ocassionly.
Uncover and increase heat and cook 10 mins to allow the sauce the reduce and thicken.

Nutrition Facts : Calories 537.3, Fat 34.9, SaturatedFat 11.6, Cholesterol 132, Sodium 285.2, Carbohydrate 18.5, Fiber 4.5, Sugar 3, Protein 38.7

BHUNA GOSHT

Bhuna Gosht image

What makes this curry special is the 'bhuna' part. This consists of pan-frying the meat with spices. The meat cooks in its own juices, which is what gives the deep flavour. It is a bit time consuming, but the end result is delicious.

Provided by SUSMITA

Categories World Cuisine Recipes Asian Indian

Time 1h5m

Yield 6

Number Of Ingredients 17

Ingredients

¼ cup cooking oil
3 pods green cardamom
1 pod black cardamom
2 bay leaves
1 cinnamon stick
6 large onions, sliced thin
6 cloves garlic
1 (1/2 inch) piece fresh ginger root, peeled and julienned
2 teaspoons Kashmiri red chili powder
1 teaspoon ground cumin
½ teaspoon ground turmeric
salt, to taste
2 tomatoes, pureed
2 pounds lamb chops, rinsed and patted dry
2 tablespoons water
3 green chile peppers, halved lengthwise
¼ cup cilantro leaves, for garnish

Steps:

Heat the oil in a large skillet over medium heat. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic. Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown; season with the red chili powder, turmeric, cumin, and salt. Add the tomatoes and continue cooking until the oil separates from the gravy, about 5 minutes more.
Place the lamb chops into the mixture in the skillet and increase heat to medium-low. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 minutes. Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and add the green chile peppers and cilantro leaves. Increase the heat to high and cook another 3 to 5 minutes. Serve hot.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 20.5 g, Cholesterol 89.7 mg, Fat 30.4 g, Fiber 4.3 g, Protein 25.6 g, SaturatedFat 10.4 g, Sodium 90.3 mg, Sugar 8.9 g

Tips:

Use high-quality meat: The quality of the meat will greatly impact the flavor of the dish. Look for meat that is fresh, tender, and has a good amount of marbling.
Marinate the meat: Marinating the meat helps to tenderize it and infuse it with flavor. You can use a variety of marinades, such as yogurt, lemon juice, garlic, and spices.
Cook the meat slowly: Gosht kari is a slow-cooked dish. This allows the meat to become tender and the flavors to develop. Cook the meat on low heat for several hours, or until it is fall-apart tender.
Use a variety of spices: Gosht kari is a flavorful dish that uses a variety of spices. Some common spices used in the dish include cumin, coriander, turmeric, red chili powder, and garam masala.
Serve with rice or bread: Gosht kari is typically served with rice or bread. The rice or bread helps to soak up the flavorful sauce.

Conclusion:

Gosht kari is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. With its tender meat, flavorful sauce, and variety of spices, gosht kari is sure to please everyone at the table.

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