The Best Chukandar Gosht Recipe | Mutton Curry With Beetroot

Growing up in Pakistan, mutton curry with vegetables was a staple food. Chukandar gosht is one of these, and it is also my favorite dish. The earthy flavor of beetroot really enhances the taste of the meat stew. Moreover, I like to use fresh beets with leaves to give this curry a deep purple color and to make it more nutritious. It is both appealing and healthy.

Because beets are sweet, I use tamarind paste to balance the sweetness in this curry. It adds a hint of sourness while perfectly balancing the sweetness of the beets.

The recipe I am sharing today is also one of my Ammi’s. When she visited the United States a few years ago, I asked her to prepare this delectable dish for me and share all of the tips that I will be sharing with all of you.

What Is Chukandar Gosht?

Chukandar Gosht is a Pakistani curry made with chukandar (beetroots) and meat (gosht).In addition to being simple to prepare, this one-pot recipe has hearty, comforting flavors. It is also a hearty dish that is popular throughout many South Asian nations

Pro Tips For The Finger-licking Chukandar Gosht

• For the majority of flavors, use fresh Chukandar with leaves.

• Add some spinach along with the beetroot leaves.

• Add Tamarind paste at the end to balance the sweetness
• Sprinkle gram masala powder at the end to enhance the flavor.

This curry can be made with either goat, beef, or lamb meat.

FREQUENTLY ASKED QUESTIONS:

How to make sure meat is tender?

1: For Stovetop: 

Cook on low heat. Low heat helps to gradually tenderize the meat, making it soft and juicy while creating a flavorful broth.

2: For Pressure Cooking:

For best results, it is recommended not to use frozen meat. First, make sure to cook the meat on high pressure, and then allow it to rest after cooking with a natural pressure release (NPR) for 10 to 15 minutes. This method ensures that the meat turns out just as tender as it would be when cooked over the stovetop.”

How can I get rid of the meat smell or heak?

1. Trim off all of the meat’s extra fat.
2. Keep the strainer to drain any extra water after thoroughly washing it.
3. Buhani helps to eliminate the odor of meat, especially after adding ginger and garlic paste.

What To Serve With Chukandar Gosht?

Since this recipe has gravy, it can easily pair with white basmati rice, roti, or naan. Here are a Few Other Beef Recipes I recommend you must try.

Did you enjoy this recipe? Here are some of our favorite meat recipes that you can enjoy!

• Shalgam Gosht 
• Beef Kofta Curry
• Dum Ka Keema
• Hunter Beef
• Shami Kabab

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If you’ve tried this recipe or any other recipe from MasalaSecret.com, don’t forget to leave a comment below! You will help others who are thinking of making the recipe. I would love to hear about your experience making it, and if you snapped some shots, share them on Instagram and tag us @masalasecret  or Facebook so we can repost them on our stories.

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The Best Chukandar Gosht | Mutton Curry With Beetroot

Recipe by Urooj Naeem

5.0 from 4 votes

Course: Main CourseCuisine: PakistaniDifficulty: Medium

Servings: 6

1/2x 1x 2x

6

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

350

kcal

Total time

1

hour 

10

minutes

Chukandar Gosht is a flavorful, vibrant one-pot dish from Pakistan. Beetroot’s earthy flavor brings out the best in the meat stew’s flavor.

Cook Mode

Keep the screen of your device on

Ingredients

• 1/2 kg mutton with bone

• 2 medium onions

• 1/3 cup oil

• Salt as per taste

• 1 tablespoons of red chili powder

• 1/4 teaspoon turmeric powder

• 3 teaspoons coriander powder

• 1/2 teaspoon zeera (cumin)

• 3 black peppercorns

• 1 black cardamom

• 3 cloves

• 1 teaspoon ginger paste

• 1 teaspoon garlic paste

• 2 tablespoons of tamarind paste

• Vegetables

• 3 Medium beets with leaves (cut into small pieces)

• 1 cup spinach

• For Garnishing

• 1 teaspoon garam masala

Get Recipe Ingredients

Directions

• In a sizable pan with hot oil, add thinly sliced onion and cook until translucent.
• Sauté while adding the ginger-garlic paste.
• Add in the meat. After thoroughly incorporating the meat with the gg paste, stir until the color of the meat changes. This step aids in eliminating the entire meat odor.
• Now add all the dry spices. Combine all the ingredients. Add 2 to 3 cups of water, cover the pan, and cook the meat for 45 minutes on medium heat to achieve tenderness. Uncover it and bhonify until the oil separates from the masala.
• Add the beets, leaves, and spinach now. Add 1 cup of water as well. Cover the pan with a lid and cook until the beets are tender.
• Now add the tamarind paste and let it cook for another 10 minutes
• Make sure there is gravy; it should be of a medium consistency and not be overly runny.
• Before serving, sprinkle some gram masala powder.

Notes

• Serve with Naan or Rice.

Nutrition Facts

• Serving Size: 1g
• Total number of serves: 4
• Calories: 350kcal
• Fat: 20g
• Saturated Fat: 8g
• Trans Fat: 0g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 7g
• Cholesterol: 75mg
• Sodium: 450mg
• Potassium: 600mg
• Carbohydrates: 18g
• Fiber: 3g
• Sugar: 4g
• Protein: 25g
• Vitamin A: 500IU
• Vitamin C: 10mg
• Calcium: 40mg
• Iron: 3mg
• Vitamin D: 0mg
• Vitamin E: 2mg
• Vitamin K: 5mg
• Thiamin: 0.3mg
• Riboflavin: 0.2mg
• Niacin: 5mg
• Vitamin B6: 0.4mg
• Vitamin B12: 1.5mg
• Folate: 15mg
• Biotin: 0mg
• Pantothenic Acid: 1mg
• Phosphorus: 200mg
• Iodine: 0mg
• Magnesium: 30mg
• Zinc: 5mg
• Selenium: 10mg
• Copper: 0.5mg
• Manganese: 0.2mg
• Chromium: 0mg
• Molybdenum: 0mg
• Chloride: 0mg

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