Delicious Balti Gosht by Faiza | rhfpakistan.com (Recipe)
Savor the rich and spicy Balti Gosht by Faiza. This detailed recipe guide will help you prepare a delectable mutton dish that's perfect for family gatherings. Enjoy the authentic taste at home!
Indulge in the Delicious Balti Gosht by Faiza
Introduction
Traditional Balti Gosht by Faiza is a classic mutton dish that hails from the Baltistan region of Pakistan. This dish is slow-cooked to perfection, allowing the flavors of the spices to meld beautifully with the tender goat meat. It's a hearty and flavorful dish often served at traditional events and family gatherings.
Difference from Rakshanda and Food Fusion Recipes:
- Meat:
- Uses goat meat, similar to Rakshanda's recipe, but with a simpler spice blend compared to Food Fusion's chicken variant.
- Spice Profile:
- Focuses on the traditional spices of coriander and cumin, roasted to enhance their flavor.
- Cooking Method:
- Slow-cooked to tenderize the goat meat and develop a deep, rich flavor.
Taste Variation:
Faiza's Balti Gosht offers a robust and earthy flavor profile with the rich taste of goat meat complemented by the aromatic spices of roasted coriander and cumin. The addition of fresh green chilies adds a bit of heat, while the tomatoes contribute a subtle tanginess.
Ingredients of Balti gosht by Faiza (Given by Regional Heritage Food)
- Goat Meat: 1 kg
- Finely Chopped Tomatoes: 5 medium
- Dried Coriander: 1½ tablespoons
- Cumin: 1½ tablespoons
- Finely Chopped Green Chilies: 4
- Ginger and Garlic Paste: 1 tablespoon
- Salt: 1 teaspoon
- Black Pepper Powder: ½ teaspoon
- Red Chili Powder: 1 teaspoon
- Turmeric Powder: ½ teaspoon
- Cooking Oil: ½ cup
- Green Coriander: A handful
Method
- Spice Preparation:
- In a frying pan, roast the dried coriander and cumin seeds until they change color and release their aroma. Grind them coarsely.
2. Cooking:
- Heat the oil in a large pan or wok over medium heat. Add the goat meat and fry for about 10 minutes.
- Add the ginger and garlic paste, salt, black pepper powder, red chili powder, turmeric powder, and finely chopped green chilies. Cook on high heat for another 10 minutes, stirring continuously.
- Add the finely chopped tomatoes and a small amount of water. Reduce the heat to low or medium and cover the pan. Cook until the meat is tender and the water has dried, stirring occasionally. This may take around 1-1.5 hours.
- Once the meat is tender and the gravy has thickened, sprinkle the coarsely ground roasted spices over the dish and mix well.
- Garnish with a handful of chopped green coriander before serving.
Calories Information (per serving, approximately)
- Goat Meat (100g): 143 calories
- Tomatoes (1 medium): 22 calories
- Cooking Oil (1 tablespoon): 120 calories
- Spices and other ingredients: negligible calories
Total Calories per Serving:
Approximately 300-350 calories (based on a 200g serving size)
Health Precautions by Regional Heritage Food
- Spice Sensitivity:
- Adjust the amount of red chili powder and green chilies for those sensitive to spicy foods.
- Dietary Restrictions:
- Modify the recipe for specific spice allergies or dietary restrictions.
- Salt Intake:
- Reduce salt for individuals on a low-sodium diet.
- Cholesterol Watch:
- Goat meat can be high in cholesterol, so moderate consumption is advised for those with cholesterol concerns.