Kid Gosht
Baby goat or young lamb slow-cooked in a Parsi-style masala of onion, tomato, and sambhar masala — the Parsi sambhar masala is an entirely different composition from South Indian sambhar powder, containing nutmeg, mace, black pepper, cardamom, and dried red chilli in a roasted, fragrant blend. The kid meat is tender enough to fall from the bone after the long braise; a festive dish reserved for Navroz, weddings, and large family gatherings. The use of young goat reflects the Zoroastrian preference for the most tender and delicate meat.
Cuisines
Parsi
Best for
Lunch
Dinner
Build a full meal around Kid Gosht
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 60 min
Total: 75 min
2-3 servings
Ingredients
|
500 grams | Goat Meat , cut into pieces |
|
2 tablespoons | Vegetable oil |
|
2 medium | Onion , finely sliced |
|
1 tablespoon | Ginger-garlic paste |
|
2 teaspoons | Cumin , powder |
|
2 teaspoons | Coriander powder |
|
1 teaspoon | Red chili powder |
|
0.5 teaspoon | Turmeric powder |
|
2 medium | Tomato , chopped |
|
1 cup | Yogurt |
|
1 teaspoon | Garam masala |
|
Salt | To taste |
|
2 tablespoons | Cilantro , chopped |
|
1 tablespoon | Lemon juice |
Instructions
- 1 Heat the oil in a deep pan over medium heat.
- 2 Add the sliced onions and sauté until golden brown.
- 3 Add the ginger-garlic paste and sauté for another 2 minutes.
- 4 Add the goat meat pieces and cook until they are browned on all sides.
- 5 Stir in the cumin powder, coriander powder, red chili powder, and turmeric powder.
- 6 Add the chopped tomatoes and cook until they are soft.
- 7 Lower the heat and add the yogurt, stirring continuously to prevent curdling.
- 8 Cover the pan and let the meat simmer for about 30-40 minutes until tender, stirring occasionally.
- 9 Once the meat is cooked, add the garam masala and salt to taste.
- 10 Garnish with fresh coriander leaves and a drizzle of lemon juice before serving.
Tips
For a richer taste, marinate the meat with spices and yogurt for a few hours before cooking.