Here’s a recipe for a homestyle, just-like-my MaaIl’s Gosht nu Shaak. Made with wither Beef/Lamb and Potatoes. Traditionally, this is a one-pot recipe made over stovetop. I cook this in the Instant Pot which is a time saver for me.

The star ingredient of this dish is the home fried onions which this makes the curry so intensely rich and flavorful. I would definitely suggest making fried onions from scratch instead of the store bought, it may take an extra 10 minutes or so to cook but it elevates the aroma and the richness of this otherwise simple dish.

Ingredients:

• 2.5 lbs beef or lamb (or chicken)
• ¼ cup oil cup neutral oil or about 3 tablespoons (you may need a bit more)
• 4 green cardamom pods
• 5 whole cloves
• 1 – 2 inch cinnamon stick
• 6 black peppercorns
• I- 2 large onions finely sliced or 4 heaped tbsp. fried onion (store bought)
• 1 cup canned tomato sauce or 4 tomatoes, chopped and puréed.
• 2 teaspoon tomato paste
• 2 teaspoon coriander/cumin powder/dhana – jeera
• 1 teaspoon turmeric powder
• 1 tablespoon garlic paste
• 1.5 tablespoons ginger paste
• 1 teaspoon Thai green chili paste
• 2 medium potatoes, peeled and cut into about 2″ cubes.
• 1/2 cup plain yogurt ( leave this out for a DAIRY-FREE version)
• 1.5 teaspoons pink Himalayan salt.
• 1 cup water
• 1/2 tsp garam masala (optional)
• 1 tablespoon lemon juice
• Finely chopped cilantro

Instructions:

1. Cut, wash, and drain the chicken pieces.
   
   Step 1: My MaaIL pressure cooked or boiled the red meat with yoghurt, 1 tbsp. chopped onion, a bit of salt, ¼ tsp each of ginger, garlic, and green chili pastes (this step is not necessary for chicken as it cooks faster than beef or lamb)
   
   Note: if you are using the Instant Pot, you do not need to boil the red meat- this is only for the stove top method.
   
2. Heat the oil in the Instant Pot on SAUTE Mode and add the cinnamon stick, cloves, peppercorns, and cardamom pods, and sauté for 30 seconds to allow the whole spices to bloom.
   
   
3. Add the onions and fry until golden brown.
   
   
4. Add the ginger, garlic and green chili pastes and sauté.
   
   
5. Add the beef/lamb and sauté.
   
   
6. When the meat has colored all over, add the tomatoes, the tomato puree, coriander & cumin powder, turmeric, and salt, and mix everything until well blended.
   
   
7. Add water, secure the lid and close the vent to Sealing position.
   
   
8. Cancel Sauté Mode and select the Meat/Stew setting/Pressure level High and increase time to 15 mins. NPR for 5 minutes.
   
   
9. Once done open the lid and stir in the yogurt – temper the yogurt by whisking it with a fork, then fish out a spoonful or two of the gravy- mix it with the yoghurt then add it all to the put again, once finished cooking, the oil will naturally rise to the top.
   
   
10. and add the potatoes and let it simmer until potatoes are cooked or you can Manual pressure for 2 minutes. 
    
    
11. Add garam masala and lemon juice.
    
    
12. Remove the whole spices if you want to.
    
    
13. Garnish with chopped cilantro.
    
    
14. Serve with paratha, naan, rice or some crusty French bread.
    
    
    

Stove top:

1. Put the oil in a heavy-bottomed, lidded casserole dish on a medium heat.
   
   
2. When it’s hot, add the add the cinnamon stick, cloves, peppercorns, and cardamom pods, and sauté for 30 seconds to allow the whole spices to bloom.
   
   
3. Add the onions and fry until golden brown, approx. 8 mins. on medium to low heat.
   
   
4. Add the ginger, garlic and green chili pastes and sauté.
   
   
5. Add the beef/lamb and sauté.
   
   
6. When the meat has colored all over, add the tomatoes, the tomato puree, coriander & cumin powder, turmeric, and salt, and mix everything until well blended.
   
   
7. Add water, then cover with the lid and turn the heat down low.
8. Simmer for around 1 hour or until the meat is soft and tender ( if you have pre-boiled the meat then the cooking time will be 15-20 minutes)
   
   
9. Stir in the yogurt – temper the yogurt by whisking it with a fork, then fish out a spoonful or two of the gravy- mix it with the yoghurt then add it all to the put again. Once finished cooking, the oil will naturally rise to the top.
   
   
10. Add the potatoes 15 minutes before the end of the cooking time until fork tender.
    
    
11. Add garam masala and lemon juice.Remove the whole spices if you want to.
    
    
12. Garnish with chopped cilantro.
    
    
13. Serve with paratha, naan, rice or some crusty French bread.
    
    

Notes:

How thick should I keep the gravy?

So the amount of onions you use will determine the thickness of the gravy. Add water cautiously as you cook the meat to a tender stage, and increase it according to what you are serving the curry with.   If serving with a roti or naan keep it a little thicker, but for rice, you can thin it out a little.


Cut of Meat for  Beef or Lamb: My MaaIL made Gosht nu shaak with bone-in beef or lamb or boneless, it all depended on what she felt like cooking that day or who was invited.   Bone-in obviously gives a richer gravy and elevates the flavor of the dish. For chicken I prefer bone in chicken breast.


Whole-milk Plain yogurt: My MaaIl used yoghurt to tenderize the meat, feel free to omit to make it dairy free.


Why temper the yoghurt? : Bring the temperature of your whipped yoghurt down by mixing a little of the hot gravy into it before adding it to the pot, if you add it straight to the pot it will curdle.  You can also try using Greek yogurt which is less likely to curdle.