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!
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
Grate peeled beetroot and put aside
Set Instapot to Sautee mode
Add oil, onion, and ginger-garlic paste and sauté until translucent.
Add in goat pieces and cook until meat changes color
Add in the spices (red chili powder, coriander powder, salt, turmeric powder) and give the pot a quick stir
Add in beetroot
Add in tomatoes
Add in whole green chilies
Add water (around 3 cups to cover ingredients)
Set Instapot to 20 mins on Manual/Pressure cook mode
The beetroot and the goat will be soft and juicy.
Garnish with green coriander and serve with rice.