So for my meat loving tomato loving self Tamatar Gosht ranks pretty high in my list of favorite foods. It is not the same as my previously posted, but also delicious Bhunna Gosht - there is no boiling, no shredding, etc. This is a one pot dish that is delicious with a side of raita and your flatbread of choice. My only complaint with this dish is that as opposed to a rice dish or a curry this doesn’t stretch very far since there no fillers, just solid meat. You can easily double this recipe if needed and if you make it ahead then I would suggest reheating it on the stove. Beef chunks and microwaves are not good friends.
Three Key Tips for a Great Tamatar Gosht
1.) Bring the heat: This dish really is at it’s best when you put as many green chilies as you can handle at the end. There is something about the counterpoint that the bright fiery aroma they provide to the richness of the tomato gravy that just works. Feel free to slice them lengthwise vs dice if you want to control the heat. 2.) Use tomato paste: When I don’t have tomato paste handy I omit it, but it always seems like something is missing. In season tomatoes are epic, but often when we buy grocery store ones they haven’t ripened on the vine so their flavour is not quite as rich. That’s where a little tomato paste translates into a whole lot of magic. 3.) Bhunn Baby Bhunn: Like many masala based dishes a Tamatar Gosht is as good as how well sauteed it is to extract maximum flavour from your ingredients. It isn’t necessarily fun to do, but it is 100% worth it.
Some More Gosht Based Recipes to Try
EASY Pakistani Aloo Gosht or Meat and Potato Curry Gobi Gosht - a Meat and Cauliflower Stew for the Soul Dal Chicken or Chicken Dal Gosht in the Instant Pot Bhuna Gosht in an Instant Pot -an ALL TIME favourite! Kharay Masalay ka Gosht
