Parsi Braised Goat (Kharu Gos)
February 14, 2011
This dish is a staple of the Parsi community in western India. I remember having it as a boy when I visited Parsi friends, and it was a simple, yet deeply satisfying braise that just asked to be scooped up with hot chapatis. The only change I made from how I remember it being made was to braise it in the oven, rather than on the stove-top. I adapted this from Niloufer Ichaporia-King's My Bombay Kitchen
Ingredients
- 2 lbs goat shoulder, cut into chunks about 1" wide.
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp ghee
- 2 dried red chillies
- 1/2 teaspoon cumin seeds
- 1 large onion, chopped
- 1/4 tsp ground turmeric
- Salt to taste
Preparation
- Rub the goat with the ginger and garlic and leave it to marinate for an hour or so.
- Preheat the oven to 350F.
- Heat the ghee in a heavy, oven-proof braising dish over medium heat. Add the chillies and cumin seeds, and let them brown for a minute or so.
- Add the onion and saute till starting to brown, then add the meat, and saute till browned without burning or sticking, about 7-10 minutes.
- Pour in enough water to come to the top of the lamb. Add the turmeric and salt, and bring to a boil.
- Cover the pot and put it in the oven to cook. It should take about 1 1/2 to 2 hours to get the meat to the point that it is tender.
- Serve hot, with rice or chapatis.