CHUKANDAR GOSHT
An easy and delicious curry made with a combination of beet root and meat, flavoured with basic Indian spices
Equipment
- Knife
- Chopping board
- mixing bowls
- grater
- Pot with a lid
- Pressure Cooker (optional)
Ingredients
- 500 g lamb/mutton/chicken with or without bones
- 700 g beet root
- (This quantity will give you a balanced amount of meat and vegetable. If you prefer more beet root can go up-to 800g of beet root for 500g meat)
- 5 tbsp cooking oil
- 1 medium size onion (sliced, approximately 60g)
- 1 cup tomatoes (chopped)
- 2 tsp cumin seeds
- 2 tbsp yoghurt
- 2 tsp ginger paste (or crushed ginger)
- 3 tsp red chilli powder
- ½ tsp turmeric powder
- Salt to taste
For garnishing-
- ½ cup Fresh coriander leaves (finely chopped)
- 3-4 Green chillies (slit into half)
Instructions
- Peel the beetroots and place them in a pot.
- Add 3 cups water and cover and cook till the beet roots are soft.
- It should take about 20 minutes.
- You can also use the pressure cooker to boil the beet roots. Takes about 10 minutes in the pressure cooker.
- Once boiled, throw the water and let them cool down.
- Grate the boiled beet roots, ready to be used in the curry.
- In a pot heat oil, add cumin seeds. As they splatter, add sliced onions fry till slightly golden brown. Now add meat and ginger garlic paste and yoghurt, fry on high flame till all the water released from the meat dries out.
- When you can see more of the oil and water is dried out, add salt, chilli powder, turmeric powder and the tomatoes. Fry for 2-3 minutes.
- Time to add water and cook on high flame for about five minutes or until it starts boiling. Once its boiling, cover and simmer cook on medium flame. This will help cook the meat and make it tender. The meat should be cooked about 90% and the rest to be cooked with the boiled and grated beet root.
- If using lamb/mutton, the cooking time would be approximately 30 minutes. You can also use the pressure cooker for cooking lamb/mutton. In this case, once the pressure is built, keep the flame medium and it should take about 12-13 minutes to cook the meat. Once the flame is switched off let the pressure release on its own.
- If using chicken with or without bones, it would take bout 20 minutes. Not advisable to use pressure cooker if using chicken because it doesn’t take very long to cook, avoid the situation of the meat falling from the bones.
- Once the meat is boiled about 90%, dry out any water left with the meat on high flame. Keep stirring gently. When there’s very little water left and you can see more of the oil, add prepared beet root.
- Mix in gently, cover and simmer cook for about 15-20 minutes. Add some water, if needed to let it cook. This will help blend in all the flavours of spices, meat and the vegetable together. Half the way, check the seasonings and adjust the spice level and salt to your preference.
- Also variate the time of cooking according to the tenderness of your meat and the final look of the dish.
- To be able to enjoy the luscious taste of this dish, do not finish off too dry and not with a gravy either. Just a silky, smooth texture will enhance the flavours to its fullest.
