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 Tamatar 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.
Three Key Tips for a Great Tamatar Gosht
1.) Bring the heat: This dish really is at it's best when you put as many green chilies as you can handle at the end. There is something about the counterpoint that the bright fiery aroma they provide to the richness of the tomato gravy that just works. Feel free to slice them lengthwise vs dice if you want to control the heat.
2.) Use tomato paste: When I don't have tomato paste handy I omit it, but it always seems like something is missing. In season tomatoes are epic, but often when we buy grocery store ones they haven't ripened on the vine so their flavour is not quite as rich. That's where a little tomato paste translates into a whole lot of magic.
3.) Bhunn Baby Bhunn: Like many masala based dishes a Tamatar Gosht is as good as how well sauteed it is to extract maximum flavour from your ingredients. It isn't necessarily fun to do, but it is 100% worth it.
Some More Gosht Based Recipes to Try
- 1 lb stewing beef/ beef cubes
- ½ cup diced onion
- 1 ½ tsp of garlic - if using fresh then 4-5 cloves
- 1 ½ 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
- ½ tsp cumin seeds
- 4-5 tomatoes finely chopped
- 1 tsp salt
- 2 tsp red chilli powder
- 1 tsp coriander powder
- ½ 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
- ⅓ 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. For instant pot add 1.5 cup water.
- Bring the liquid in the pot to boil, then simmer for 45 minutes or an hour to get the meat super tender. If using the instant pot put it on manual (pressure) for 20 minutes then quick release.
- 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.