I wasn’t going to make this. Nope, not me. You see I usually like my christmas treats to be complicated and require at least an hour of labor. But then I had my second kid and she hit the terrible twos and now …well… now I am a lot more open to trying quicker things. But in all honesty I would not have tried this delicious recipe if it wasn’t for my all-things-food-person Marium. She made it and raved about it and then I had to. Yes folks, after all that resisting, all it took was someone I think is cool to make it and I turn into a big ol’ copycat.
The first time I made it I messed up a little (oops), but by the second I had learnt my lesson. The right sized baking sheet is key, otherwise the whole caramel to cracker ratio is off. The recipe is definitely very very sweet so adding instant coffee to the caramel helped temper that overt sweetness. Also please please stick to semi sweet chocolate or darker, anything sweeter is too much.
You could add anything you want to the top and I toyed with christmas-sprinkes, but then I decided that this delicious delicious beauty didn’t need to get any sweeter and I stuck to toasted flaked almonds as suggested by Deb at Smitten Kitchen.
You guys, I think I am doing that aging South Asian woman thing where I desi-fy everything.
(desi-fy= put a desi/south asian spin on)
The other day I pulled out brussel sprouts to do one of my usual oven favorites. but instead of the parmesan I reached for the tandoori masala powder (premade readily available in many stores) and decided anything is worth trying once. They were awesome. Then I did the only reasonable thing I could under the circumstances; bought more brussel sprouts and made them again. This time I had two additional family members test them to double check. I have never seen brussel sprouts, especially ones cold from their photo-op fly off the plate so fast.
So here it is – an easy to do spicy vegetable side dish that would go well with a simple pilaf, daal chawal (lentils and rice) or even a tandoori turkey if you are so inclined. I swear I have seen ads for those.
I am going to go out on a limb here and say that I think Aalu Gosht is the quintessential Pakistani dish, the kind that doesn’t find it’s way onto many restaurant menus, but is a staple in every home. Be it with Goat meat or Beef, bone in or boneless, every family has a version and it seems to me that they are all delicious.
My Nanna (maternal grandmother) is the undisputed champion of making aalu gosht. Her salan is light and almost broth like and the flavor is so utterly beautiful that us boneless meat eaters would forgive her those hunks of bones with smallish pieces of meat. I would love to tell you that this is her recipe, but alas it is not. None of her four daughters make this partiaular salan/curry like she does and I can only hope to crack the code one day. For now I offer you an extremely tasty second: my mothers. Or rather, my version of my mothers, the cooking method is my sister in laws.
I do apologize for the lacklustre photos, this Pakistani version of meat and potatoes isn’t quite ready for it’s close up, but with the cold months upon us it seemed a little selfish not to share the recipe for one of the most comforting dishes of all time.
Aalu gosht aficionados will note that I don’t use whole garam masala i.e. cloves, peppers etc. I find that while the whole spices add a depth to the salan that I don’t really miss them when I go without. If you find you miss it then simply add an inch of cinnamon, 2-3 cloves, 4-6 whole black peppers and a 1/2 tsp of cumin seeds in with the meat mixture. For those of you with chilli-phobic kids like my older one this dish is easy to edit. Just put less red chilli powder in the beginning, then pull out some meat and curries before adding in the green chillies at the end.