This was one of the first dishes I learned how to cook when I married my husband. This is a Pakistani regional dish that is grossly overlooked which really is a shame because it is so tasty. I want to change all of that to bring to attention about this dish. It is very tasty yet so simple and it is a no onion no garlic and no masla type of dish.
Masala in Urdu means spice and gosht means meat.
Ingredients: 1 kilo which is about a lb 1/2 of goat or lamb, it also works for chicken.
1 cup of water
a pinch of pink salt
1 tomato
1 green chili
1/4 cup olive oil This is about a rough estimate.
Before I made this today I brined the lamb.
It makes it tender and full of flavor. The brining solution I got from the back of the box of kosher salt would give instructions.
It is 2 cups of water
1 tsp of kosher salt
1 tsp of turbinando sugar
I mixed the turbinado sugar and kosher salt in the water and soaked my meat in there. It can be done overnight if you wish.
Equipment used: a bowl for brining the meat and a cast iron skillet or wok for frying.
Method: Take the oil and put it in the skillet or wok.
Fry either goat lamb or chicken until it is brown.
Add water cover and turn down the heat to a simmer for 30 minutes. If it still a little tough add another half a cup of water and simmer for another 30 minutes the skillet should be dry then there shouldn’t be hardly any water. Add a pinch of salt, chop a green chili, chop a tomato, cover flame on low for 15 minutes.
It is eaten with chapati.
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