Arvi Gosht
A home-style recipe for Arvi Gosht. Serves 4, ready in about 85 minutes.
Ingredients
- 500 g taro (arvi)
- 500 g mutton with bone, in pieces
- ½ cup oil, plus 3 tbsp for the arvi
- 2 onions, sliced
- 1 tbsp ginger-garlic paste
- 2 tomatoes, chopped
- 1½ tsp salt
- 1½ tsp red chilli powder
- ½ tsp turmeric
- 1 tbsp coriander powder
- ½ tsp ajwain (carom seeds), optional
- 1 tsp garam masala
- A handful of fresh coriander, to finish
Missing something?
- No beef or mutton (gosht)? Use chicken (cook for less time).
- No taro (arvi)? Use potato (cooks faster).
- No onion? Use spring onions, or a little onion powder (less depth).
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
Method
- Boil the arvi in its skin for 10–12 minutes, until a knife goes in with a little resistance. Cool, peel and cut into halves.
- Fry the arvi in the 3 tbsp oil for 5 minutes until lightly golden, then set it aside.
- Heat the ½ cup oil in the pressure cooker pan and fry the onions for 8–10 minutes until golden. Add the meat and ginger-garlic paste and fry on high heat for 5 minutes.
- Add the tomatoes, salt, chilli, turmeric, coriander powder and ajwain and cook for 5 minutes until the oil separates.
- Add 1 cup water, close the pressure cooker and cook on low heat for 15–20 minutes after the first whistle (about 4–5 whistles), until the meat is tender. Let the pressure drop before opening.
- Add the arvi and ½ cup water to the open pan and simmer for 10 minutes. Finish with the garam masala and coriander.
Tip: Oil your hands before peeling arvi; it can make the skin itch. No pressure cooker, or prefer a lid? In step 5 add 2 cups water, cover and cook on low heat for 40–45 minutes. With beef, cook the meat for 25–30 minutes after the first whistle, or 1–1½ hours in a covered pot.