Beets and Goat Curry (Chukandaar Ghosht)

Recipe Details

Servings: 6

Recipe Category: Lunch, Dinner

Difficulty Level: Medium

Cooking Times 60 minutes

Chukandaar (Beetroots) and Ghosht (Meat) is one of my favorite dishes.  Besides grating the beetroot, this dish is fairly easy to make.  Enjoy!

Print this Recipe

Pin It!

What you’ll need

• ½ cup oil

• 1 medium onion chopped (slices)

• 1 tsp ginger paste

• I tsp garlic paste

• 1 lb goat shoulder cut up

• 1 tsp red chilli powder

• ½ tsp coriander powder

• ½ tsp turmeric powder

• 1 tsp salt

• Water (2- 3 cups) - (enough to cover beetroot)

• 3 medium  tomatoes chopped up

• 2 green chillies (whole)

• 2 tbsp coriander leaves chopped up

---

1. Grate peeled beetroot and put aside

2. Set Instapot to Sautee mode

3. Add oil, onion, and ginger-garlic paste and sauté until translucent.

4. Add in goat pieces and cook until meat changes color

5. Add in the spices (red chili powder, coriander powder, salt, turmeric powder) and give the pot a quick stir

6. Add in beetroot

7. Add in tomatoes

8. Add in whole green chilies

9. Add water (around 3 cups to cover ingredients)

10. Set Instapot to 20 mins on Manual/Pressure cook mode 

11. The beetroot and the goat will be soft and juicy.

12. Garnish with green coriander and serve with rice.