Mirchi Gosht is a fiery dish that would traditionally be made from goat meat (erroneously known as ‘mutton’ in India). It is very like a roast with very little thick gravy. It is a frugal dish in the sense that unlike most Indian dishes, it is made with a minimal amount of ingredients (by way of spices) and involves the least activity in its preparation.
Though frugal it is a very tasty dish – if you can tolerate the pungency of the green chilies that is. It would suit you perfectly if your idea of a rich gravy doesn’t include the other yummy additions like onions and garam masala at all times.
Being a hot curry it will be great to serve it with a cooling raita and a yummy pulao like the Rice-Potato Pulao the recipe for which I have included below. I can assure you that as quirky as a potato pulao might sound, you will love the taste combination of it with Mirchi Gosht!
If you’re concerned that Mirchi Gosht will have you downing antacids later, fear not, the ghee in the dish will help your stomach to tolerate the pungency. The addition of garlic to the dish makes for an amazing aroma and packs a solid flavor punch.
- For the Mirchi Gosht:
- 1 kg goat meat, mutton or lamb, cubed into 3cm pieces
- 10-12 cloves of garlic, peeled and roughly chopped
- 10-12 medium fresh green chilies
- 6 tbsps of ghee, melted
- For the Rice-Potato Pulao:
- ½ kg/ 1 lb approx of long-grained Basmati rice, washed and drained
- 1 tsp cumin seeds
- 4 cloves
- 10 crushed black peppercorns
- 1-2 bay leaves
- 1” stick of cinnamon
- 2 black cardamoms, lightly crushed
- 2 green cardamoms
- 2 large potatoes, cut into 1” cubes
- 2 tbsps ghee
To Cook the Mirchi Gosht
Gather the ingredients.
Place the garlic and green chillies in a food processor and blend into a smooth paste.
Pour the ghee into this paste and then include salt to taste.
Mix the cubed lamb with this mixture.
Next, heat a deep, flat-bottomed, heavy pot on high heat.
Add the meat mix and fry, stirring frequently, on medium heat for about 5 minutes.
Next, add a cup of water and cover and cook for 10 minutes on medium heat.
Next, lower the heat to low, cover and continue cooking for another 20 minutes or until the meat is tender.
To Cook the Rice-Potato Pulao
While the meat is cooking, let’s set up the Rice-Potato Pulao. Heat the ghee for the Pulao in a deep, flat-bottomed pan.
Add the cumin seeds. As they sizzle, add the whole spices and stir briskly.
Now, add the potatoes and fry well for 3 to 4 minutes stirring frequently.
Add the rice and enough water to cover the rice by a depth of two digits on your index finger! Add salt to taste and stir well to mix.
Let the rice come to a rolling boil. Allow to boil for 1 more minute and then turn down the heat and cook undisturbed until the rice is done. Test doneness by squishing a grain of rice between index finger and thumb. If it is completely mashed, the rice is cooked. If not give a few more minutes to cook and check again. When cooked, remove from heat and keep aside, still covered, for later.
Back to the meat. When you open the pot now you will see the ghee bubbling on the surface of the curry and you’ll also get a pungent smell from the green chillies. The garlic also gives off a great fragrance, but the real flavor of it is prominent when you taste the curry!
Serve the curry out with the Rice-Potato Pulao and a cooling Raita like Mint-Cucumber Raita. Make sure you scrape the bottom of the Mirchi Gosht pot… that stuff sticking to the bottom is finger licking good and irresistible!