TAMATAR GOSHT

A combination of Meat and tomatoes flavoured with subtle Indian spices

Servings 4 peoples

Fry the sliced onions light pink. Add cumin seeds, chicken, ginger garlic paste and fry till the water released by the chicken dries out. Put in salt chilli powder and turmeric. Add chopped tomatoes, sugar and ¼ cup water. Mix in and cover with a lid. Cook it on high flame for 3-4 minutes. When it starts sizzling, cover and cook on low medium flame until the chicken is tender. It should take approximately 25 minutes. If the chicken is completely tender, taste to check seasoning. This dish needs to finish off with a semi dry consistency. Not a runny gravy neither too dry. Adjust the quantity of water according to how the dish looks, when you take the lid off. If you need to add water, make sure you add boiling water and simmer for 2-3 minutes to blend in flavours. Finally mix in green coriander leave sand green chillies (if using) after switching off the flame.

In a pot, heat 3 tbsp oil, add cumin seeds and fry the meat with ginger garlic paste. The meat will release some water, continue frying until the water dries out. Once you can see a crisp texture of the meat, add a 2tsp of salt and chilli powder. Mix in the added spices and add approximately 2 cups of water. Cook on high flame, when the water starts boiling, cover and cook on low medium flame until the meat is almost 90% tender. This might take about 30-35 minutes depending upon the quality of meat used. In a separate pot fry the onions light pink in 2tbsp oil and then add copped tomatoes and sugar. Cover and cook until tomatoes are softened.
Check, if the meat is 90% tender mix in the cooked tomatoes and onions and cover and simmer cook on low medium flame for about 15-20 minutes to blend in everything together and cook the rest of the meat with the tomatoes. Finish with a semi dry consistency. Once taken off the flame, add green coriander leaves and green chillies.

There’s a slight variation in the method of cooking with chicken or with lamb/mutton because lamb/mutton takes longer to get tender than the chicken.
Sometimes the colour of the dish is not very pleasant. It might be due to the colour of the tomatoes. In that case, you can use some paprika to add a nice red colour to the dish.