Pakistani Arvi Gosht (Instant Pot) is a classic delicacy. Arvi is known as Taro root -- an extremely fibrous and eclectic vegetable. It is used immensely throughout Pakistani cuisine, a must-have ingredient in dishes spanning the subcontinent. In my family, and in many others, Arvi Gosht (mutton) is a nonnegotiable ingredient. In a comical twist, the Taro root is the 'root' of many cultural cuisines, including many outside of the South Asian subcontinent. Today, we explore one of the most popular -- and delectable -- manifestations.
WHAT IS PAKISTANI ARVI GOSHT?
Pakistani Arvi gosht is a curry that has Taro root with mutton (goat meat). It's a curry that is wrapped deliciously in spices and seasoning. Drawing from my family's experiences, I've seen how mixing meats with vegetables can enhance the overall taste of a recipe (such as with Aloo Matar Keema (Potatoes, Peas, and Ground Beef Curry). Arvi is such a crucial ingredient that its history is indelibly rich and spaced out; the Gaza Strip is known to be the birthplace of the vegetable, and it was eaten with camel meat by Arab Bedouins even before the advent of Islam over 1400 years ago. The lingering tangy effect on our tongues saw the vegetable be incorporated into a patchwork of cultures and delicacies across Southeast Asia, the subcontinent, and many islands.
TO CUT THE ARVI PROPERLY?
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Peel the skin off and make crosses on the taro roots -- one on top and the other on bottom.
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Cut the Taro Roots in halves.
INGREDIENTS IN ARVI GOSHT?
- Arvi (Taro root)
- Mutton
- Olive oil
- Onion
- Whole Spices (Cumin seeds, Kalongi, Black peppercorns, black cardamom, green cardamom, cloves.)
- Ginger Garlic Paste
- Green Chillies
- Grounded Spices (red chili powder, turmeric powder, coriander powder, garam masala, and salt.)
- Water
- Fresh Cilantro
- Lemon
HOW TO MAKE ARVI GOSHT?
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In the Instant Pot, click sauté mode after turning the IP on, pour the oil and let it heat up.
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Add in taro roots and fry them for 2-3 minutes continuously stirring them.
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Take them out and set them aside for later.
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Now add onion to the oil in the IP.
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Add ginger garlic paste and sauté it for 30 seconds.
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Next add cumin seeds, nigella seeds, black peppercorns, black cardamoms, green cardamoms, cloves and mix well.
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Now add the meat and sauté it for 2-3 minutes.
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Next add red chili powder, turmeric, coriander powder, garam masala powder, salt, and mix well.
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Pour 1 cup of water in the IP.
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Put pressure in the IP for 20 minutes.
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Let the IP vent then open the IP.
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Add the taro roots and mix well.
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Put pressure on again for 2 minutes.
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Let the IP vent and open it.
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Mix well and add yogurt.
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Now press sauté mode and let it cook open for 5 minutes.
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Turn off the IP.
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Garnish with lemon and cilantro on top.
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Serve it with fresh chapati.
Arvi gosht holds an endearing place within my family. It reminds me of my late paternal grandmother, who used to make the most immaculate Arvi Gosht and passed the recipe down to my mother. Her most famous recipe on the blog is Authentic Kofta Curry (Meatball Curry). By the way, did you happened to catch my viral Pakistani Limca recipe? It's Amazing! If you have any questions about our recipes, techniques, have a recipe request, or you just want to say hi, please feel free to message us and, as always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too, @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.
Let's Make Pakistani Arvi Gosht
Pakistani Arvi Gosht
Ingredients
- 10 taro roots Arvi
- 1½ lbs mutton goat meat
- ⅓ cup olive oil extra virgin
- ⅓ medium onion thinly sliced
- 3 tbsp ginger garlic paste
- 2 green chili peppers
- 1 tsp cumin seeds
- ½ tsp kalongi nigella seeds
- 2 black cardamoms
- 5 black peppercorns
- 5 green cardamom pods
- 5 whole cloves
- 2 tsp red chili powder
- 1 tsp turmeric powder
- 2 tsp coriander powder
- ½ tsp garam masala powder
- 2 tsp salt
- 2 tbsp yogurt full fat (whipped)
- lemon juice garnish
- ¼ bunch cilantro finely chopped
Instructions
- Peel the skin off and make cross on the taro root, one on top and other on bottom.
- Cut the Taro Roots in halves.
- In the Instant Pot, click option sauté mode after turning the IP on, pour the oil and let it heat up.
- Add in taro roots and fry them for 2-3 minutes continuously stirring them.
- Take them out and set them aside for later.
- Now add onion to the oil in the IP, sauté that until light brown.
- Add ginger garlic paste and sauté it for 30 seconds.
- Next add cumin seeds, nigella seeds, black peppercorn, black cardamom, green cardamom, cloves and mix well.
- Now add the meat and sauté it for 2-3 minutes continuously stirring.
- Next add red chili powder, turmeric, coriander powder, garam masala powder, salt, and mix well.
- Pour 1 cup of water in the IP and mix well.
- Put pressure in the IP for 20 minutes.
- Let the IP vent then open the IP.
- Add the taro roots and mix well.
- Put pressure on again for 2 minutes.
- Let the IP vent and open it.
- Mix well and add yogurt.
- Now press sauté mode and let it cook open for 5 minutes.
- Turn off the IP.
- Garnish with lemon and cilantro on top.
- Serve it with fresh chapati.
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