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,
- 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
Add the whole spices - cumin seeds, cloves, black pepper, cinnamon stick
When they start to crackle then add the onions, saute till the edges turn golden brown
Add 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. It's done when a film of oil rises above the onion paste
Throw in your tomatoes cooking on medium high heat until they 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 45 minutes or an hour to get the meat super tender
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.
Pressure Cooker /Instant Pot 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 - I do 20 minutes then quick release in my Instant Pot. When the meat is tender then 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. Now add 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 a little lemon juice (if desired)