All things tomato-y are delicious. IMHO. I know some of my family members will disagree – you know who you are 😉
So for my meat loving tomato loving self timatar gosht ranks pretty high in my list of favorite foods. It is not the same as my previously posted, but also delicious Bhunna Gosht – there is no boiling, no shredding, etc. This is a one pot dish that is delicious with a side of raita and your flatbread of choice.
My only complaint with this dish is that as opposed to a rice dish or a curry this doesn’t stretch very far since there no fillers, just solid meat. You can easily double this recipe if needed and if you make it ahead then I would suggest reheating it on the stove. Beef chunks and microwaves are not good friends.
It really is at it’s best when you put in as many green chillies at the end as you can handle. You can cut them lengthwise instead of chopping them so that you can pick them out if need be, but that way at least you get that green chilli flavor and aroma that really makes a good timatar gosht sing. I’ve attempted to make this without tomato paste, but it always pales a little in comparison,
Note: Please scroll to the bottom for pressure cooker instructions! also in case you’re wondering, yes my butcher makes the smallest pieces of beef stew known to mankind.
1 lb stewing beef/ beef cubes
1/2 cup diced onion
1 1/2 tsp of garlic – if using fresh then 4-5 cloves
1 1/2 tsp ginger – if using fresh then use 1 inch and grate it on a box grater
2-3 whole cloves
6-8 whole black peppers
1 inch piece cinnamon
1/2 tsp cumin seeds
4-5 tomatoes finely chopped
1 tsp salt
2 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
2-3 tbsp tomato paste
1 tsp garam masala
fistful of cilantro chopped
4-8 green chillies (read above)
a squeeze of lemon juice (optional)
1/3 cup neutral oil like canola
* Heat your oil in a large pot or wok (you want room to cook the meat and not have it all crammed into a small pot)
* Add the whole spices – cumin seeds, cloves, black pepper, cinnamon stick
* When it starts to crackle and sputter then add the onions, saute till the edges turn golden brown
* In with the ginger and garlic, saute for a minute or two
* Now put in your powders/spices
* Cook till it forms a cohesive paste, adding a splash of water till necessary. This is the ‘bhunn’ bit, and you know it’s done when a film of oil rises above the onion paste
* Throw in your tomatoes cooking on medium high heat until the soften, caramelize and become one with the spice paste.
* Time to add your meat, make sure to brown it evenly, once it is browned on each side add two cups of very hot water and cover your pot.
* Bring the liquid in the pot to boil, then simmer for however long it takes for the beef to be tender. You want it to be nice and tender. My stubborn beef takes somewhere between 45 minutes or an hour to get here.
* Dry up the water in the pot till the masala looks decidedly jammy and add your tomato paste, now check for seasoning.
* Add your garam masala, half your green chillies and half your cilantro. Give it a whirl and let it cook on low for 3-4 minutes then take it off the heat. Squeeze over a little lemon juice if you want then top with remaining chillies and cilantro.
But wait.. I have a Pressure Cooker instructions:
Add everything from the stewing beef through to the turmeric powder to your pressure cooker along with 1 cup of very hot water. Cook according to manufacturers instructions for stewing beef (you can google these for your specific machine). Once the meat is tender start to dry the water by cranking up the heat, once it reduces to a paste add your oil bring heat to a medium and cook sauteeing frequently till jammy deliciousness is achieved. Then proceed to add your tomato paste, adjust seasoning. Then in with the garam masala, half the chillies, half the cilantro, cover and cook for a few minutes. Switch off the stove and add the balance of the chillies and cilantro, along with my buddy lemon juice (if desired).