There are several popular Parsi Dishes that are synonymous with Parsi cuisine. Dishes like Salli Chicken, Patra Ni Macchi or even the beloved Dhansak are what you instantly think of when it comes to Parsi food. There are many other dishes that don’t have this cult like following but are just as delicious and the community loves them. One such dish is Kid Gosht.
What is Kid Ghosht
This is a traditional white mutton curry. Kid refers to a young goat or lamb so essentially the meat of a baby goat which is tender. So it’s not just any gosht or gos as we Parsi’s pronounce it, it’s Kid Gosht. The gravy is mild not spicy but flavourful and compliments the meat well.
For the mutton & stock
500 grams mutton pieces ideally some with bone for more flavour
1 green chilli
1 table spoon ginger garlic paste
salt to taste
1 cup of water
For The Paste
1 cup soaked cashews
1 small bark of cinnamon
3-4 cardamom pods
3 – 4 cloves
5-6 pepper corns
1 green chilli
small piece of nutmeg
1/2 cup milk
For the Gravy
2 tablespoon ghee
1 teaspoon garam masala powder
1 – 2 small chopped onion
3 dried red chillies
1/4 cup of coconut milk
2-3 Boiled potatoes cut into pieces of sliced into wedges
salt to taste
Marinate the mutton in the ginger garlic paste along with salt, a green chilli, a bayleaf. Add the cup of water and pressure cook this for 20 mins. Once cooked let the pressure cooker cool and set it aside. You will notice stock has released strain in and keep the stock for use later.
Make your paste by adding all the ingredients mentioned above for the paste in your mixer grinder. Grind into a nice smooth paste as set aside.
In your pot add the ghee and garam masala and then your chopped onions. Cook for 5 minutes and then add the ground paste. Add a little water and cook the paste for another 5 – 7 minutes. Add 2-3 dried red chilies as well.
Add the cooked mutton pieces along with the stock and keep cooking till it comes to a boil. Just in case you feel the stock is too much ( like in the video ) just burn the water off and keep cooking till it thickens slightly. I would suggest adding a little bit of the stock at a time to avoid this. The texture you want is of a slightly thick gravy and not a thin soupy curry like consistency.
Once it’s cooked and thickened add in you chunks of boiled potatoes. Add the coconut milk, again just a little to add a slight thickness to the gravy not too much. Stir well for about 4 minutes and then switch off the flame and serve hot. ( Refer to the video )
How Do You Serve Kid Gosht ?
There is no rule on how to serve Kid Gosht. You can serve it with rice or roti. It’s eaten like a curry. I like to mop up my Kid Gosht with a slice of bread or chapati.
Can You Freeze It ?
It doesn’t need to be frozen but you can freeze the paste for Kid Gosht. It will stay in your fridge for 3-4 days once cooked.
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