Balti Gosht

Balti Gosht is a flavorful, aromatic curry made with tender pieces of meat (usually lamb or goat) cooked in a spicy and fragrant sauce. The dish is named after the "balti," the traditional cooking vessel it is made in. It’s a popular dish in Pakistani and Indian cuisine, known for its bold flavors and vibrant spices.

Ingredients:

For the Meat:

• 500g mutton or lamb (cut into pieces)
• 2 tablespoons oil or ghee
• 1 teaspoon ginger-garlic paste
• 2 onions (finely chopped)
• 2 tomatoes (pureed or chopped)
• 2-3 green chilies (slit)
• Salt (to taste)

For the Spice Mix:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 tablespoon paprika (for color)
• 1 teaspoon ground cinnamon (optional)

For the Gravy:

• 1 cup yogurt (whisked)
• 1 cup water (or as needed to adjust consistency)
• Fresh coriander leaves (for garnish)

---

Instructions:

Step 1: Prepare the Meat

1. Heat oil or ghee in a balti dish or a wide heavy-bottomed pan. Add cumin seeds and let them splutter.
2. Add the ginger-garlic paste and sauté for 1-2 minutes until fragrant.
3. Add the chopped onions and sauté until golden brown.
4. Add the lamb or mutton pieces and brown them on all sides, ensuring they are well seared.

Step 2: Add Spices & Tomatoes

1. Add the tomato puree or chopped tomatoes and cook for 5-7 minutes, until the tomatoes soften.
2. Add the coriander powder, garam masala, red chili powder, turmeric, and paprika. Stir well to coat the meat evenly with the spices.
3. Cook for another 5 minutes, allowing the spices to bloom and the oil to separate from the gravy.

Step 3: Cook the Meat

1. Add the yogurt to the pan, mix it in well, and let it cook for 3-5 minutes.
2. Pour in enough water to make a thick gravy (about 1 cup) and bring to a boil. Cover and cook the mutton on low heat for 40-60 minutes until tender. You can also pressure cook it for 15-20 minutes to speed up the cooking process.
3. Stir occasionally, checking for seasoning and adding salt as needed.

Step 4: Garnish and Serve

1. Once the meat is cooked and tender, garnish with freshly chopped coriander leaves.
2. Serve hot with naan, paratha, or steamed basmati rice.

---

Nutritional Value (Per Serving ~ 200g):

• Calories: 300-350 kcal
• Protein: 30-35g
• Fat: 18-22g
• Carbohydrates: 8-10g
• Fiber: 2-3g
• Iron: ~15% of Daily Value
• Vitamin A & C: From tomatoes and spices