Growing up in Pakistan, Mutton curry with vegetables was the staple food there. Chukandar gosht is one of these, and it is also my favorite dish. The earthy flavor of beetroot really enhances the flavor of the meat stew. 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 meat (gosht) and chukandar (beetroots). It’s a one-pot recipe. Warming comfort food found in many South Asian countries
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:Â Stovetop:Â Cook on low heat. Low heat helps to gradually tenderize the meat, making it soft and juicy while creating a flavorful broth.
2:Â Pressure cooking: It is recommended not to use frozen meat and make sure to cook the meat on high pressure and allow it to rest after being cooked NPR (naturally pressure release) for 10 to 15 minutes. The result will be as tender as it would be over the stovetop.
How can I get rid of the meat smell or heak?
- Trim off all of the meat’s extra fat.
- Keep the strainer to drain any extra water after thoroughly washing it.
- 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 rice, roti, or naan.
Here Are a Few Other Beef Recipes I Recommended You Must Try
Did you enjoy this recipe? Here are some of our favorite meat recipes that you can enjoy!
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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.
The Best Chukandar Gosht | Mutton Curry With Beetroot
6
servings10
minutes1
hour1
hour10
minutesChukandar Gosht is a flavorful, vibrant one-pot dish from Pakistan. Beetroot’s earthy flavor brings out the best in the meat stew’s flavor.
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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
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.
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