KARACHI GOSHT

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Being a typical Bong, I love to taste different foods as much as I love travelling. KARACHI GOSHT - a recipe worth sharing.
This is a recipe from Karachi, Pakistan - a slowly cooked spicy mutton gravy. I found it in my Jammu-kashmir tour in 2012. It tastes awesome. I got this recipe from an old lady of Sonmarg, kashmir who runs a very small restaurant there along with her son & daughter-in-law. Though it was not a luxury famous restaurant, our driver asked us to have our lunch here on the way to Kargil. They served us so many delicious recipes along with this KARACHI GOSHT. Several Asian languages have adopted the Persian word gosht, meaning "meat" or "flesh". I would like to share such a mouthwatering mutton dish, rich in lots of spices & mustard oil.

Ingredients
  • Mutton, on bone - 1 kg
  • Curd - 1/2 cup
  • Green papaya paste - 1/2 cup
  • Beresta (fried onion) - 1 cup
  • Ginger garlic paste - 2 tsp
  • Tomatoes, chopped - 1 large size
  • Green chillies - 4 to 5
  • Green cardamom - 2
  • Black cardamom - 2
  • Bay leaves - 2
  • Cinnamon stick - 1 inch
  • Egg - 3
  • Turmeric powder - 1/2 tsp
  • Peppercorns - 1/2 tsp
  • Cumin & coriander seeds - 1 tsp
  • Shajeera & shamorich - 1 tsp
  • Dry red chilli, Kashmiri - 2
  • Mace & nutmeg powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Saffron milk - 3 to 4 tsp
  • Salt - to taste
  • Sugar - to taste
  • Mustard oil - as required


Method

In a mixing bowl take the mutton pieces, green papaya paste and curd. Mix well and keep this marinated mutton overnight.

Dry roast the cumin & coriander seeds, shajeera & shamorich, peppercorns and Kashmiri dry red chillies together. Put it in a grinder and make a fine powder.

Now take the beresta in grinder, add some water and make a fine paste.

Heat oil in kadai. Add bay leaf, green & black cardamom and cinnamon stick. When it leaves a nice aroma, add the ginger garlic paste and tomatoes. Fry for a few mins. Add salt and a little sugar. Add the marinated mutton pieces and green chillies. Fry for another 5 mins. Add the beresta paste. Mix well. Now add the turmeric powder, grinded powder, nutmeg & mace powder to it. Mix well. Add some mutton stock (if you have or else use warm water). Cover the lid. Cook it in low flame for 45 mins. In between add some more stock/ warm water and stir well. 

In an another pan, boil water. Crack 3 eggs into it and stir it quickly. Add these to the mutton gravy. Add garam masala powder and saffron milk. Mix well. Cover the lid and cook it in low flame till the mutton are nicely soft. It takes almost one and half hour to get the mutton fully cooked. Enjoy with any rice / bread items.



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