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Kadhi Pakode

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A few weeks ago I featured a recipe for Shalgam Gosht on my blog. Chukandar Gosht is also one of those dishes that I remember eating in the winter months when I was a child in Delhi. I have not seen it around for years and its a real pity as it is truly delicious because the meat and beetroot complement each other so perfectly. Its also very striking to look at because the natural colour of the beetroot is so strong.

Chukander Gosht is mildly spiced and mildly hot as many north Indian/Pakistani dishes tend to be. But it has a wonderful fragrance of cardamom and cloves. The beauty of this dish is that it does not take long to prepare and everything you need can be found at your local supermarket.

Serves: 2 if serving as a main, 4 if serving with other dishes in a thali

Cooking Time: 30 min in a pressure cooker or an hour plus in an oven

You will need:

  • 1/2 kilo lamb pieces (curry cut) with a few bones for added taste
  • 350 gm beetroot
  • 1/2 cup chopped ripe tomatoes or half a tin of chopped tomatoes
  • 1 cup of chopped red onions
  • 2 tbsp cooking oil
  • 3 Indian bay leaves
  • 4 cloves
  • 2 tsp of ginger and garlic paste (freshly made with equal quantities of both)
  • 4 green cardamom
  • 1/2 tsp red chilli powder



Peel and cut the beetroot into medium sized pieces. Sprinkle these with a little salt and set aside. Meanwhile heat the oil in a pressure cooker or pan and add the cloves, cardamom and bay leaves to the oil. When these start changing colour and releasing their aroma, add the onions. Keep the heat high and saute the onions until they turn start browning. Add the ginger and garlic paste and stir for a further 2 minutes . Add the tomatoes (still on high heat) and cook these until they start changing to a more brownish colour. This will take about 5 minutes. Now add the meat, salt and chilli and stir around so that it is covered with the masala and sealed on all sides. Now put the lid of the pressure cooker on and cook it under pressure for 15 minutes. If you are cooking in a pan, put a lid on and let the lamb simmer for half an hour. There should be enough liquid in the dish for it to cook but add half a cup of water if it becomes too dry.

Next, add the sliced beetroots – this needs to be done when the pressure is completely down and it is safe to remove the lid. If using the oven method, this is the time to transfer it to an oven proof dish with a lid. Check that there is a little bit of liquid in the base; if its too dry add more water. The end product does not have a lot of gravy so keep water to a minimum. Put the lid of the pressure cooker back on and cook under pressure for another five minutes. The oven method should take another 30 minutes but give or take a few minutes depending on your pots and oven. Take it out of the oven when the meat is tender.Serve with rotis or rice.

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