Indian Boti Gosht


Makes 4 big portions

indian Boti

You will need

800g – 1 kg Pork, lamb or beef, cubed
Pork or braai spice
50 ml Oil
8 cm piece of fresh ginger, finely chopped (or 1 heaped T of prepared ginger)
6 Cloves garlic, finely chopped
1 Onion, finely chopped
20 Dried or fresh curry leaves (we just used a handful)
20 ml Garam masala
2 ml Tumeric
10 ml Cumin, ground
2 ml Dried chillies or chilli powder
2 Fresh green chillies, finely sliced with pips
5 ml Salt
½ t Cayenne pepper
25 ml Freshly squeezed lemon juice
Black pepper
Naan bread and sliced fresh chillies to serve

How to make it
To brown the meat we dusted the cubed pork with pork spice and rubbed in cooking oil. Heat a heavy bottomed pan, and sear meat until just brown.
Add chopped onion, garlic, ginger and all the herbs and spices.
Add a dash more oil, if needed.
Fry until fragrant, about 2-3 minutes. Turn down the heat.
Add ½ cup of water and put a lid on and let it simmer for about an hour.
This is a dry dish, so just check that it is not burning, but don’t add heaps of water.
When the meat is tender, remove lid and cook uncovered until the liquid has evaporated and the meat is brown.
Add lemon juice and black pepper if needed and serve with naan bread or basmati rice and fresh chillies.

Quick way:
If you have a pressure cooker, follow the recipe, just add 30 ml water, close the pressure cooker and turn the heat to high.
Bring to pressure, lower the heat and cook for 10 – 15 minutes. Reduce the pressure, open up and cook open if there is any liquid left over.
Add lemon juice, black pepper and serve.

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