Mirchi Gosht With Rice-Potato Pulao

Goat Curry
tuktamasta/Getty Images
Prep: 10 mins
Cook: 80 mins
Total: 90 mins
Servings: 4 servings
Nutrition Facts (per serving)
909 Calories
33g Fat
81g Carbs
72g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 909
% Daily Value*
Total Fat 33g 43%
Saturated Fat 18g 91%
Cholesterol 236mg 79%
Sodium 516mg 22%
Total Carbohydrate 81g 29%
Dietary Fiber 7g 26%
Total Sugars 8g
Protein 72g
Vitamin C 290mg 1,448%
Calcium 144mg 11%
Iron 14mg 77%
Potassium 2262mg 48%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mirchi gosht is a fiery dish that would traditionally be made from goat meat (erroneously known as "mutton" in India). It is very much 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 chiles 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.

Ingredients

For the Mirchi Gosht:

  • 10 to 12 cloves garlic, peeled and roughly chopped

  • 10 to 12 medium fresh green chiles

  • 6 tablespoons ghee, melted

  • Salt, to taste

  • 2.2 pounds (1 kilogram) goat meat, mutton or lamb, cubed into 1-inch (3-centimeter) pieces

  • 1 cup water

For the Rice-Potato Pulao:

  • 2 tablespoons ghee

  • 1 teaspoon cumin seeds

  • 2 large potatoes, cut into 1-inch cubes

  • 1 pound (1/2 kilogram) long-grain basmati rice, washed and drained

  • Salt, to taste

  • 4 cloves

  • 10 crushed black peppercorns

  • 1 to 2 bay leaves

  • 1 (1-inch) cinnamon stick

  • 2 black cardamom pods, lightly crushed

  • 2 green cardamom pods

Steps to Make It

To Cook the Mirchi Gosht

  1. Gather the ingredients.

  2. Place the garlic and green chiles in a food processor and blend into a smooth paste.

  3. Pour the ghee into this paste and then include salt to taste.

  4. Mix the cubed lamb with this mixture.

  5. Next, heat a deep, flat-bottomed, heavy pot on high heat.

  6. Add the meat mix and fry, stirring frequently, on medium heat for about 5 minutes.

  7. Next, add a cup of water and cover and cook for 10 minutes on medium heat.

  8. 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

  1. While the meat is cooking, prepare the rice-potato pulao. Heat the ghee for the pulao in a deep, flat-bottomed pan.

  2. Add the cumin seeds. As they sizzle, add the whole spices and stir briskly.

  3. Now, add the potatoes and fry well for 3 to 4 minutes stirring frequently.

  4. Add the rice and enough water to cover the rice by a depth of 2 digits on your index finger. Add salt to taste and stir well to mix.

  5. 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 set aside, still covered, for later.

  6. 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 chiles. The garlic also gives off a great fragrance, but the real flavor of it is prominent when you taste the curry.

  7. Serve the mirchi gosht 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.