I was looking at my blog posts today and I have not written a kachaloo gosht recipe. This is a very popular dish from Peshawar area and I hope you like it. I have a funny story to tell. My late mother in law and I went to the store when she came here to Chicago for a visit.
We got some either lamb or goat which I don’t remember but that guy sold us a very tough piece of meat then we bought the colocasia or cocoyam. It is called arbi or arvi in Urdu and kachaloo in Hindko and Pashto.
We got home and she showed me how to make it and the colocasia was nice and soft to me and the meat was still tough. I let it cook a little bit longer and the colocasia disintergrated. She was joking with me that the meat was still tough and the colocasia had turned to water. I was not going to argue with and old lady and don’t try because it is useless because you will never win. She will be pleased that I have made it a lot better the next time after that. I have made this dish countless times and now I am going to post the recipe.
First you will need between 6 to 10 colosasias. Wash and add 1 quart or 1 liter of water in a pressure cooker. The water should cover the colocasias completely. Turn on the heat and close the pressure cooker to let the pressure build and safety button pops up. Cook for 10 minutes and turn off the heat. Drain and let cool peel and set aside.
Make garam masala then set aside. Rince pressure cooker and add 1/4 cup of olive oil and let it get hot. Add 1 onion or shallot sliced in half moon slices. Let them caramelize. Add the garam masala that is for single use only. In same mortar and pestle add 1 pinch each of cumin seeds, coriander seeds, black pepper corns. 2 each of kabab chini and cloves, 1 black cardomom. grind in mortar and pestle and add to the masala mix in the pressure cooker.
Add 1 pinch each of turmeric, red chili powder, pink salt, 1 whole bay leaf, 2 pinches of cilantro, 1 green chili deseeded, 3 cloves of garlic and 1 small pieces of ginger washed peeled and chopped. Cook until rawness disapears. Add 1 tomato chopped. Cook until it is mushy on low heat. Add 2 tbs of either lemon or lime juice, 1 lb or 1 kilo of either lamb, goat, beef or veal, 5 cups of water, close the pressure cooker and turn the heat up to high to build presssure.
Let the safety valve pop up and reduce the heat to medium and let cook for 10 minutes. Shut off the heat and let pressure escape.
Eat this yummy kachaloo and gosht which is colocasia with meat curry with naan.
