Kharu Gosht is a flavorsome and delectable delight to indulge in. Explore the article to know the recipe of how to make Kharu Gosht.
Gahambar is one of the most significant festivals of the Zoroastrian community celebrated across the world with great splendor and grandeur. The word ‘Gahambar’ means season and hence, the Parsis celebrate six Gahambars in the year to pay tribute to the different seasons. The Gahambar festival signifies nature worship. Therefore, each Gahambar celebrates the different phases of the elements of the world. On this occasion, people unite and involve in performing various good deeds. Prayers are offered and food prepared is distributed among family, friends and the deprived. Kharu Gosht is one recipe that is popular on this festival. It is a curry based preparation and served with either other preparations or enjoyed in its own right. The word Kharu Gosht simply means savory/salty meat. This delicacy is best had with ambakalia. Read on further to know the recipe of making Kharu Gosht.
How To Make Kharu Gosht
- 2 lbs leg/ shoulder of Lamb (cut into 1 inch pieces)
- 4 medium Onions (finely sliced)
- 1 tbsp mixed Whole Cinnamon, Cloves and Black Cardamom
- 2½ inch piece of Ginger (ground) or 1 tbsp Ginger Paste
- 1 large Garlic Clove (crushed)
- 1 tsp Turmeric
- 2-3 tsp Cumin
- 4-5 dried Red (Kashmiri) Chilies or 1 tsp Chili Powder
- Salt (to taste)
- 2 Tomatoes (chopped)
- 4-5 Green Chilies (slit and seeded)
- 4 tbsp Ghee/ Oil
- Marinate the lamb pieces in crushed garlic and ginger paste for half an hour.
- Place a large pot on fire and melt ghee.
- Add onions and sauté them until light brown.
- Add cinnamon, cloves and cardamom. Stir for 1 to 2 minutes on low flame.
- Pour in a cup of water and increase the flame to medium.
- Stir and cook till the water evaporates and onions turn mushy.
- Add turmeric, cumin, red chilies and green chilies. Stir and cook for 1 to 2 minutes.
- Move the onions to the side and add the meat.
- Cook till the meat turns brown.
- Add tomatoes, 1 cup water and salt. Stir and cover the pot.
- Cook on medium flame for ½ hour and simmer for another ½ hour.
- In case the preparation still contains water, uncover the pot and cook to let the water evaporate.
- Serve hot Kharu Gosht with rice, roti or assorted bread.
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