Beetroot and Meat Curry (Chukandar Gosht)

Beetroot and Meat Curry (Chukandar Gosht)is an underrated, hallmark dish tucked within the fold of Pakistani cuisine. Come explore this unique, Pakistani dish - a wondrous example of root vegetables enhancing the flavors of a meat curry. 

WHAT IS CHUKANDAR GOSHT?

Beetroot and Meat Curry (Chukandar Gosht) is a flavorful curry made with a base of tomatoes. Chukandar Gosht beautifully combines mutton (goat) with beetroots and is one of my mother's best recipes. Similar Pakistani recipe, like Gobi Gosht and Lauki Gosht, also pair mutton with vegetables for a perfect balance of flavors.

In this Indian/Pakistani main dish recipe, we add spinach to balance the sweetness of the beetroot, which is naturally sweet. Including spinach enhances the savory flavor, preventing the dish from becoming too sweet. If you skip the spinach, the recipe may end up tasting sweet.

it's my paternal grand mother's recipe she learn it from her mother and pass the recipe to my mother. My mother passed it down to me. I share with you all. So this recipe has been in our family for generation just like Shami Kabab and Kofta curry recipes.

HOW TO CUT BEETROOT FOR CHUKANDAR GOSHT?

INGREDIENTS

• Onion- pyaz 
• Ginger garlic paste - Lasun adrak ka paste
• Beetroot- Chaukandar
• Mutton- Bakray ka gosht
• Cinnamon stick- Dal chinni
• Black peppercorns- Sabut kali mirch
• Green cardamom- Hari elachi
• Black cardamom- Kali elachi
• Cloves- Long 
• Red chili powder- Peese huwi lal mirch
• Coriander powder-  Peesa huwa dhanya
• Turmeric powder- Haldi
• Cumin powder- Peesa huwa zeera
• Tomatoes- Tematar
• Garam masala powder- Peesa huwa garam masala 
• Salt- Namak
• Cilantro- Danya
• Green pepper- Hari mirchi
• Lemon juice- Lemo ka rus

HOW TO COOK CHUKANDAR GOSHT?

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5 from 1 vote

Beetroot and Meat Curry (Chukandar Gosht)

Beetroot and Meat Curry (Chukandar Gosht) is a tomato and spinach-based curry. Great for a weeknight meal.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Main

Cuisine: Indian, Pakistani

Keyword: Aloo Matar Keema (Potatoes, Peas, and Ground Beef Curry), Beetroot and Meat Curry (Chaukandar Gosht), chaukandar gosht, meat curry

Servings: 6 people

Calories: 50kcal

Author: Sarah Mirza

Equipment

• Instant Pot

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Ingredients

• 1 medium onion pyaz
• 2 tbsp ginger garlic paste lasun adrak ka paste
• 3 beetroot chaukandar
• 1 bunch spinach
• ⅛ cup water pani
• 2 medium tomatoes tematar
• 1 lbs mutton bakray ka gosht
• 1 green pepper hari mirchi
• ⅛ cup water pani

Whole Spices

• 1 cinnamon stick dal cheeni
• 15 black peppercorns sabut kali mirch
• 2 green cardamoms hari elachi
• 1 black cardamom kali elachi
• 3 cloves long

Powder Spices

• 1 tsp red chili powder peese huwi lal mirch
• 3 tsp coriander powder peesa huwa dhanya
• ½ tsp turmeric powder haldi
• ¼ tsp garam masala powder peesa huwa garam masala
• ½ tsp salt namak

Garnish

• ¼ bunch cilantro dhanya
• ½ tsp cumin powder peesa huwa zeera
• ¼ tsp lemon juice lemo ka rus

Instructions

• In an Instant Pot, on sauté mode, add oil, and let it heat up.
• Add onion, sauté the onion until its brown.
• Now add whole spices like black cardamom, cinnamon, green cardamom, black peppercorns, and cloves mix it for 20 seconds.
• Next add ginger garlic paste and mix it for 20 seconds.
• Add the meat, sauté the meat until it changes color.
• Now mix in salt along with powder spices and mix well for 20 seconds.
• Pressure it for 10 minutes.
• Next add in beetroot mix well.
• Add the chopped beetroot leaves and mix well.
• Now add the spinach and mix it well.
• Add the tomatoes and mix well.
• Now add water and mix well.
• Last place a whole green pepper on top.
• Pressure it 2 minute again and vent it.
• Now when you unseal it, it will be watery.
• Select sauté mode and dry the water for 5-10 minutes. stir occasionally so it doesn't burn in the bottom.
• When the water is pretty much dried up.
• Turn off the Instant Pot.
• Garnish cumin powder, lemon juice, and cilantro. Serve it with Naan or Chapati. Enjoy!

Nutrition

Serving: 1cup | Calories: 50kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 23mg | Potassium: 33mg | Fiber: 4g | Sugar: 5g | Vitamin A: 556IU | Vitamin C: 26mg | Calcium: 39mg | Iron: 1mg