Gosht Takhari

Gosht Takhari Recipe - Authentic Indian Beef Curry with Yogurt and Rice

Region / culture: India | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Gosht Takhari is a flavorful and aromatic dish that combines tender pieces of beef with a blend of spices and vegetables. This dish is perfect for a cozy dinner at home or for entertaining guests.

History

Gosht Takhari is a traditional Pakistani dish that has been enjoyed for generations. It is a popular choice for special occasions and celebrations, as it is both delicious and satisfying.

Ingredients

1.5 lb (680 g) boneless round steak
2 tbsp vegetable oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped green peppers
1 tbsp flour
1 tbsp curry powder
1 tsp salt
0.5 tsp ground ginger
0.5 tsp turmeric
0.25 tsp paprika
0.25 tsp ground black pepper
0.25 cup raisins
1.5 cups boiling beef broth
0.25 cup yogurt
4 cups hot cooked rice

How to prepare

Cut the steak into 1-inch pieces.
Heat the oil in a large skillet.
Add the meat and cook over high heat until browned.
Lower the heat and add the onion, celery, and green peppers. Continue cooking until the vegetables are tender-crisp.
In a separate bowl, blend the flour, curry powder, salt, ginger, turmeric, paprika, and black pepper. Sprinkle this mixture over the meat and vegetables.
Stir well to combine.
Add the raisins and broth.
Bring the mixture to a boil, then reduce the heat, cover, and simmer for 1 hour or until the meat is tender.
Adjust the seasonings if necessary.
Just before serving, stir in the yogurt.
Serve the dish over beds of fluffy rice.

Variations

You can substitute the beef with chicken or lamb for a different flavor.
Add vegetables like carrots, peas, or potatoes for added texture and nutrition.

Cooking Tips & Tricks

Be sure to brown the meat before adding the vegetables to enhance the flavor of the dish.

- Adjust the amount of spices to suit your personal taste preferences.

- For a richer flavor, you can use beef broth instead of water in this recipe.

Serving Suggestions

Gosht Takhari is best served hot over a bed of fluffy rice. You can also serve it with a side of naan bread or a fresh salad.

Cooking Techniques

Browning the meat before adding the vegetables helps to seal in the juices and enhance the flavor of the dish.

- Simmering the dish on low heat allows the flavors to meld together and the meat to become tender.

Ingredient Substitutions

You can use ghee or butter instead of vegetable oil for a richer flavor.

- If you don't have curry powder, you can use a blend of cumin, coriander, and turmeric as a substitute.

Make Ahead Tips

Gosht Takhari can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Gosht Takhari with fresh cilantro leaves or a dollop of yogurt for a beautiful presentation. Serve it in a decorative serving dish for an elegant touch.

Pairing Recommendations

Gosht Takhari pairs well with a side of raita (yogurt sauce) and a refreshing drink like mango lassi or mint lemonade.

Storage and Reheating Instructions

Store any leftovers of Gosht Takhari in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Gosht Takhari contains approximately 350 calories.

Carbohydrates

Each serving of Gosht Takhari contains approximately 45 grams of carbohydrates.

Fats

Each serving of Gosht Takhari contains approximately 15 grams of fats.

Proteins

Each serving of Gosht Takhari contains approximately 25 grams of proteins.

Vitamins and minerals

Gosht Takhari is a good source of iron, vitamin C, and vitamin A.

Alergens

This recipe contains dairy (yogurt) and may contain gluten (flour). Please check for allergens before consuming.

Summary

Gosht Takhari is a balanced meal that provides a good amount of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Gosht Takhari is a delicious and comforting dish that is perfect for a cozy dinner at home or for entertaining guests. With a blend of spices, tender beef, and vegetables, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Gosht Takhari. It was many years ago, when I was just a young girl living in a small village in India. My grandmother, who was known for her incredible cooking skills, had invited a famous chef to our village to teach a cooking class. I was lucky enough to attend, and it was there that I first learned the art of making Gosht Takhari.

The chef, a kind and patient man, took us through each step of the recipe, explaining the importance of using the right spices and cooking techniques to create the perfect dish. I was mesmerized by his expertise, and I knew that I had to learn as much as I could from him.

As the class went on, I found myself completely immersed in the world of cooking. I soaked up every bit of knowledge the chef had to offer, from how to properly chop onions to the best way to marinate the meat. By the end of the class, I felt confident that I could recreate the Gosht Takhari recipe on my own.

When I returned home, I immediately set to work in the kitchen. I gathered all the ingredients I needed – lamb, rice, spices, and vegetables – and began to cook. The familiar smells of cumin, coriander, and turmeric filled the air, reminding me of the cooking class and the lessons I had learned.

As I cooked, I thought back to the chef’s instructions, making sure to follow each step carefully. I sautéed the onions until they were golden brown, added the lamb and spices, and let everything simmer until the meat was tender and flavorful. Then, I added the rice and water, allowing it to cook slowly until it absorbed all the delicious flavors of the dish.

When the Gosht Takhari was finally ready, I couldn’t believe how delicious it looked and smelled. The rice was fluffy and fragrant, the lamb was tender and juicy, and the aroma of the spices was intoxicating. I knew that I had truly mastered the recipe, thanks to the chef’s guidance and my own determination to learn.

From that day on, Gosht Takhari became a staple in my cooking repertoire. I would make it for family gatherings, special occasions, and just for myself when I wanted a taste of home. Each time I cooked it, I would remember the chef and the cooking class that had inspired me to learn this incredible recipe.

Over the years, I have shared the Gosht Takhari recipe with friends and family, passing on the knowledge and skills I had acquired from that fateful cooking class. I always tell them the story of how I stumbled upon the recipe and how it had changed my life, inspiring me to become the cook that I am today.

Now, as I sit in my kitchen, preparing another batch of Gosht Takhari for my loved ones, I can’t help but smile at the memories that flood back to me. The thrill of discovering a new recipe, the joy of mastering it, and the satisfaction of sharing it with others – these are the things that make cooking such a special and rewarding experience.

And so, as I serve up the steaming hot plate of Gosht Takhari to my family, I know that I am not just serving them a meal. I am serving them a piece of my history, a taste of my past, and a reminder of the incredible journey that led me to this moment. Cooking has always been more than just a hobby for me – it is a way of connecting with my roots, sharing my love with others, and preserving the traditions that have been passed down through generations.

As I watch my family enjoying the Gosht Takhari, their faces lighting up with delight, I am reminded once again of the power of food to bring people together, to create memories, and to nourish both body and soul. And I am grateful for the chef who taught me this recipe, for the village that nurtured my love of cooking, and for the passion that continues to drive me to explore new flavors and techniques in the kitchen.

I may have stumbled upon the recipe for Gosht Takhari by chance, but it has become a cherished part of my culinary repertoire, a symbol of the journey that has shaped me into the cook I am today. And for that, I am forever grateful.