Fry Gosht and Family Time


After spending some time with my family who was visiting for my daughter’s birthday party last week, we definitely spent some time in the kitchen since we love to cook.  Here’s one of the things that we made.  FRY GOSHT!

Before we got to making the fry gosht, we had a lot of family time.

We did a little sight seeing….down my street.  (I’m trying to convince them to move to Austin.)  Hurry up and move already!!!!!  Who can resist this!!!????!!!!

We also did a little swimming.

    and we made some soap.  Good times!  Good times!

Now back to the food!  Fry gosht is a meat and tomatoes type of curry.  The name translates to “fried meat” and is an Indian/Pakistani dish that can be changed up with different types of meat, typically beef, goat, or chicken.  The choice is yours.

Start with 1-2 onions and saute in oil/ghee until translucent.  Add 3-4 Roma tomatoes and cook down until a gravy is forming, adding water as necessary.

Next, add the 1/2 packet of Shan Karahi/fry gosht seasoning, found in the international section of most grocery stores,  and meat.  In my case, I used cut goat that I bought at the same store as the seasoning.  Note:  the more mix you add, the spicier it gets.  1/2 of a packet is definitely spicy enough for my family.  Cook until the meat is fork tender.

This is one of my husband’s favorite curry dishes, and he requests it every time my aunt comes to visit.  Well, now I have first hand knowledge on how to make it for him anytime I want…..except I think it means more when she makes it. 🙂

What you need:

1/4 c. oil or ghee

2 Tbsp. garlic/ginger paste, or 1 Tbsp. finely grated ginger and 1 Tbsp. finely minced garlic

1 onion, cut in large chunks

3-4 Roma tomatoes

1 box of Shan Karahi/fry gosht seasoning

1/2 lbs. meat, cut goat, beef roast or chicken, cut into large chunks

What to do:

In a large pot, saute onions in the oil/ghee on medium heat until they are translucent, approximately 5-10 minutes.  Add tomatoes and the garlic/ginger paste.  Cook until a gravy is starting to form, adding a cup of water if looking dry and continue to simmer.  It should cook until the tomatoes and onion break down, approximately 15-20 minutes.

Add the meat and cook until tender, approximately 45 minutes to 1 1/2 hours . **See Tip 1 below**  Add water as necessary to keep a gravy like texture in your pot.  The dish is complete when the meat is fork tender.

**Tip 1:  Depending on the size of the chunks and whether or not your meat contains bones, the cooking time can vary.  Meat cooks faster without bones and with a smaller size meat chunk.   If you buy a tough cut of meat, the cooking time will also be longer.


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