Khumani Gosht.

Or, in English, meat cooked in a sauce prepared from dried apricots. It is the same as Anari Gosht [q.v.] except that walnuts have been substituted for almonds, and dried apricots for the pomegranate.


½ cup chopped walnuts.

1 cup water.

½ cup dried apricots.

¼ cup sultanas.

¼ cup tomato paste.

1 teaspoon salt.

1 tablespoon garam masala*.

1 large onion, chopped.

3 cloves garlic.

1 25mm knob ginger.

¼ cup olive oil.

1kg diced hogget or mutton.

Coriander greens to garnish**.


Mix the walnuts, apricots, sultanas, tomato paste, salt, and garam masala into a small bowl. Puree to a paste and set aside. Puree the onion, garlic and ginger with a little water and set aside

Heat the oil in a pan and fry the onion puree for five minutes, then stir in the meat, thoroughly covering with the onion mixture. Bring to the boil then reduce the heat to a gentle simmer, cover and cook until tender [1½ – 2 hours, depending on the meat]. Stir the apricot mixture into the meat and cook for another fifteen minutes. Add a little water if needed.

Serve garnished with chopped coriander.

Serves: 4-6.

* Take care; commercially made garam masala is highly variable in strength. Be sure that you know what you are cooking with before increasing the amount. Try a little [say, ¼ teaspoon] in a two egg omelette to gauge its strength.

** If you cannot get any fresh coriander greens, finely chopped celery leaves are a very good substitute.

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