Afghan Gosht Korma
So, the kid only had one request for his birthday dinner ~ goat. But it turns out that the local Afghan markets don’t carry it, so I tracked down a local butcher. The most common cut appears to be cubed, with the bones in, which makes it ideal for stews.
This dish comes out thick and slightly creamy from the yogurt. It’s a nice hearty dish, but not too heavy for a warm evening.
“Gosht” roughly translates as “meat” (from the original Persian) but across the ME, Pakistan, and India it’s what I’ll loosely call “stew meat”, specifically red meat. Goat is very common, as is mutton, stew lamb, stew beef, etc. Goat will be slightly gamey, where cheap lamb is probably the best middle ground.
“Korma” seems to have moved in the opposite direction, and a lot of people refer to it as gravy. In general it’s a yogurt-based thick stew, usually with tomatoes.
For simplicity-sake I’m going to use gosht here, just because I get tired of saying “meat” all the time.
[no photo yet, sorry]
- 2 lbs gosht ~ goat, mutton, cheap stew lamb, stew beef
- Large onion
- 2 lbs large tomatoes
- Yogurt, plain full-fat
- Ginger (fresh or paste)
- Chili powder
- Cinnamon (powder)
- Olive oil
- For the gosht, what you need to do depends on what you have. Goat comes in bone-in ~1.5″ cubes, which is fine for stewing, but you can cut it off the bones in large chunks if you like. Lamb and beef, there’s often boneless stew meat, or thick-ish bone-in cheap chops. For the latter, debone the meat and cut it into approx. 1″ pieces. Set aside in a bowl, bones and all.
- Mince 1 tbsp garlic and 1tbsp ginger (or ginger paste) and dice the onion.
- Chop the tomatoes coarsely, seeds and all.
- In a third bowl, combine the dry spices:
- 1/2 tsp cardamom
- 2 tsp chili powder
- 1/2 tsp cinnamon (powder)
- 1 tbsp coriander
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp turmeric
To begin, brown the gosht in several tablespoons of oil in a karahi or dutch oven. Remove from the pot and set aside. Add in the garlic and ginger, and saute for a minute until the aromas start to come out. Next, add in the onion and saute until soft.
Add in the dry spices, and mix until it’s a sticky mess at the bottom of the pan. Pour in 1/2 cup of water, and stir to deglaze the pot, then add the goscht back in along with any bones. Saute for a minute or two, just enough to coat the meat with the spices.
Next, add the chopped tomatoes along with 1 cup of yogurt. Simmer, stirring regularly for 3-4 minutes, or until the tomatoes start to sweat.
Cover the ingredients with water, bring to a boil then turn down to a simmer. Cover and cook until the gosht is soft. Add small amounts of water if necessary, but the stew should thicken. Cooking times can vary wildly, particularly depending on the meat used, but figure on two hours as a baseline/average.
Remove any loose bones before serving in bowls.