How to Make an Authentic Gosht Handi | Traditional Recipe | With Chef Hussain
If you love tasty, original Pakistani cuisine, then you’ve come to the right place. We’re sharing some of our favourite recipes with you, so that wherever you are in the world, you can enjoy a delicious, authentic curry - just like we serve at home.
As Hussain mentions in the video, we’re hoping to start selling spice to retailers and wholesalers so that our customers can pick up our spices to cook with at home. If you have any experience in packaging, please get in touch with us at barkat.rashid@gmail.com.
We’ve also started to sell our own commercial grade pans, which we use to cook ourselves! You can shop them by following the link below:
[ Ссылка ]
Finally, feel free to follow us on social media where we post more of our creations!
Facebook - Balti House Rishton
Instagram - @thebaltihouse
🍛 What is a Gosht Handi?
A Gosht Handi is a traditional curry which is popular in Pakistan and northern India. The origin of its name can be broken into two parts: gosht meaning mutton (as this curry uses red meat) and handi, referring to the cooking vessel which it is traditionally cooked in. We’ll be following our mum’s recipe which uses sumptuous lamb on the bone, rich with flavour from a mixture of onions, tomatoes and various spices. Whilst this recipe may take a little longer than some of our others, all good things come to those who wait.
🔥 Is it spicy?
A Gosht Handi is not too spicy, but rich with flavour from the various spices which the juicy lamb soaks up throughout cooking.
🛒 Ingredients:
- 1kg of lamb shoulder on the bone
- 2 chopped onions
- 3 chopped tomatoes
- 2 tablespoons of salt
- 2-3 bay leaves
- Some jaiphal/nutmeg
- A couple of pinches of Garam Masala
- 1 tablespoon of turmeric powder
- 3 tablespoons of chilli powder
- 1 ½ tablespoons of coriander powder
- 3 pinches of fenugreek leaves
- A few pinches of coriander
- Some lemon juice
📖 Recipe
1) Pour 2 cups of water into a pan to heat.
2) Add 2 whole chopped onions and 3 chopped tomatoes.
3) Add the 1kg of lamb shoulder on the bone and stir them all together.
4) Add 2 tablespoons of salt, 3 bay leaves, some nutmeg, a pinch of garam masala and 1 tablespoon of turmeric powder.
5) Mix all these spices in and leave to simmer on high heat for 15 minutes.
6) Check on the curry and make sure it’s boiling, before giving it a good stir and leaving for another 5 minutes.
7) Then, check the curry again, give it another stir and leave it for 5 more minutes.
8) Check that the onions are wilting, give it a stir, and leave it to simmer for another 10 minutes.
9) Add 10 tablespoons of oil to the curry and stir.
10) Add 3 tablespoons of chilli powder, 1 ½ tablespoons of coriander powder, a small pinch of Garam Masala and 1 tablespoon of turmeric powder.
11) Mix all these spices in thoroughly and you should see the colour start to change.
12) Turn the heat down to medium and leave to simmer for another couple of minutes.
13) Add 2-3 cups of water in and stir.
14) Put the lid back on, turn the heat to high and leave to simmer for another 5 minutes.
15) Add 3 pinches of fenugreek leaves and rub in your fingertips to turn into a powder.
16) Add a small pinch of Garam Masala and a couple of pinches of coriander and stir.
17) Keep simmering for a while longer until the lamb is soft.
18) Add a couple of drops of lemon juice if you want.
19) A final 10 more minutes simmering until it’s ready to serve- Hussain likes his with a Naan bread!
Have you seen our Butter Chicken video? Watch it here: [ Ссылка ]
If you'd like to see more from us, follow us on social media:
Facebook ➡️ [ Ссылка ]
Instagram ➡️ [ Ссылка ]
TikTok ➡️ [ Ссылка ]
Find out more about us on our website! 🧑💻
[ Ссылка ]
#recipe #cooking #curry #gosht #goshtrecipe #indianfood #pakistanifood
