Gosht ka Salan (Basic Meat Curry)

Hey guys! Today I want to introduce you to the basic gosht ka salan(salan=curry) that is used to make many dishes. A typical meal consists of a khatta(tangy) salan and a meetha(sweet) salan. Hyderabadi cuisine is unique in that it uses tamarind/lemon in its foods and so our khatta salans typically consist of a tangy curry, such as khatti daal or tomato chutney. It is then paired with a meetha salan, which is basically a non-tangy meat dish.  A basic meetha gosht ka salan, or meat curry, is the basis to many variations of salans(meat curries). From this base, you can turn it into basically anything you would like, such as palak gosht(spinach and meat), aloo gosht(potatoes and meat), or just a simple curry seasoned with garam masala. I usually use mutton(goat), but you may choose any red meat of your liking, such as beef, lamb, or even ground beef. For simplicity, I will use the word gosht ​to refer to meat and kheema​ to refer to ground beef. The cooking times may differ if you are using beef, as it takes a little more time to cook, but the method to getting the final curry is the same. Today I've made my base into a simple aloo gosht!

Ingredients

2 lb meat of your choice(Mutton, Beef, Lamb, Ground Beef)
1 tbsp Ginger-Garlic Paste
2 Tbsp Oil
1-2 Tsp Salt
1 Tsp Red Pepper Powder
1/2 Tsp Turmeric
1 Large Sliced onion
​1 Tsp Garam Masala
2-3 Green Chilis
1 Tbsp Chopped Cilantro
For Aloo Gosht: 1-2 Roma Tomatoes chopped, 2 Potatoes cubed

Method

1. Wash the meat well, drain, and add to a pressure cooker(or instant pot). Turn the heat on(saute function for instant pot) add oil and slightly brown the meat. Add the onion, ginger-garlic paste, red pepper powder, turmeric, and salt. Mix everything together well and add about 1 cup water for cooking. Cover and cook for 20 minutes. 

Note: I usually use a pressure cooker. If you don't have one or are uncomfortable using one, you may do everything in a pot too. You will need to add a little more water to allow for cooking and let the meat cook for about 30-40 minutes on medium low heat until it is tender. If you feel the water is drying out and meat is still hard, add more water and continue cooking until it is tender.  

2. Once the meat is cooked, uncover the pressure cooker, add the garam masala, and set on Saute mode to allow for the remainder of the juices to cook. At this point you can choose however you want to finish it off. Since I made aloo gosht, I added the tomatoes and potatoes. I let it cook until the potatoes softened and oil separated from the gravy.

Note: If you are doing on cook top, add the ingredients to your base and cook on medium heat until the potatoes are softened. 

3. Sprinkle with chopped cilantro and serve with roti or white rice. Enjoy!

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Alternative Variations: 
At Step 2, Add the following to make: 

Palak Gosht(Spinach): 1 pack baby spinach or 1 pack frozen chopped spinach

Methi Gosht/Kheema(Fenugreek with Gosht or Ground Beef): 2 Tbsp Kasoori Methi(You may also use fresh Methi if you have access to it) and 1-2 Cubed Potatoes

Garam Masala Gosht: 2 Tsp Garam Masala, 1 Tsp Black Pepper, 1-2 Cardamoms, and 1 Cinnamon Stick
​
Gobi Gosht/Kheema (Cauliflower with Meat or Ground Beef): Add one head of Roughly chopped Cauliflower

Phalli Gosht(Green Beans and Meat): Add 1 cubed potato and 2 lbs chopped green beans of your choice, such as Binis Ki Phalli(Green Beans), Sem ki Phalli(Papdi Beans), or Gawar ki Phalli(Cluster Beans)