Ghosht ni Tarkaari (Simple Mutton curry)

This is a simple easy to prepare, no-fuss goat curry, known as Ghosht ni tarkaari in the Bohra community. As a child and even today it is prepared at least once a week in my maternal home. My mom used to prepare this dish as default when she was short on time and could not think of anything else to cook. In spite of it simplicity in flavors this dish is satisfying and always brings back happy memories.

Ghosht ni Tarkaari

Ingredients:
1 Lbs fresh goat chopped into pieces
2 chopped onions (medium size)
2 chopped tomato (medium size)
2 potatoes (medium size) chopped in 1 inch cubes

1 tsp whole jeera
2 tsp kasuri methi
1 tsp curry powder (optional)
2-3 cloves of garlic, finely chopped
1 tsp red chillie powder
1-1/2 tsp garlic ginger paste
1 tsp dhania jeera powder
½ tsp garam masala powder
¼ tsp turmeric
Chopped coriander

Method:

1. In a pressure cooker(or regular pan) heat oil, once the oil is heated add the cumin seeds, fresh garlic, green chillies followed by the onions and fry until they are translucent/light brown. You can also add whole garam masala(lavang, whole peppercorns,cinnamon) at this stage.)


2. Then add the garlic ginger paste fry half min


3. Now add all the dry masalas and salt. Mix well and then add the tomatoes and fry until well mixed and oil separates.


4. Now add the ghosht(goat) and fry for a couple of mins. Add 1cup HOT water(cold water would bring down the temp of the entire mixture which would take the curry longer to cook and sometimes toughen the meat)


5. Bring the curry to a boil, pressure cook curry for 2 whistles and then add the potatoes and cook for 10 mins on a slow flame or till the potato has cooked through.


6. Now add the kasuri methi and blend into the curry.


7. Garnish with chopped coriander leaves.

Serve the tarkaari over hot basmati rice and with a side of pickle! Enjoy!