All things tomato-y are delicious. IMHO. I know some of my family members will disagree – you know who you are 😉
So for my meat loving tomato loving self timatar 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.
It really is at it’s best when you put in as many green chillies at the end as you can handle. You can cut them lengthwise instead of chopping them so that you can pick them out if need be, but that way at least you get that green chilli flavor and aroma that really makes a good timatar gosht sing. I’ve attempted to make this without tomato paste, but it always pales a little in comparison,
Whenever I am about to go back to Karachi my mother always asks me what I want to eat when I get home. The answer always is “qeema paratha” which usually prompts my mother to say “you’re your fathers’ daughter; he also wants qeema all the time”.
I have always loved a good qeema, but since living abroad I practically crave a ghar ka qeema. I don’t mean bihari style qeema, or galawat ka qeema or any of those other varieties that are commonly found in restaurants: I mean the kind of qeema that mama’s make. To say that it has been my nemesis thus far may sound dramatic, but it is true.
Ground beef here doesn’t taste the same and it certainly doesn’t smell the same. In fact some times it smells pretty darn icky. It has taken considerable trial and error and even the occasional chucking of the final product to get me to a place where I am happy with the end result. I don’t even keep the achar (pickle) bottle handy any more – God knows a few spoonfuls of it has rescued many bad qeemas!
The fresh minced ginger makes a significant difference in overall flavor so please please walk away from the pre ground stuff. If you don’t have time to finely mince then use a box grater and shred it. This recipe is fairly basic so you’re welcome to tweak it by adding more or less tomatoes, throwing in some green bell peppers at the end (yum), subbing peas out for the potatoes etc.
First of all Eid Mubarak to all – hope this Eid brings you happiness, love, and of course yummy food 🙂 Second of all, my friends we have an oops kinda situation here. I had sent a guest post over to Lubna at Yummy Food for her event “From Fasting to Feasting” and apparently our wires got crossed on the actual date it went up, but please do hop over and check out her blog and my post about one of my favourite things to cook – some spicy shredded beef!
This recipe is an amalgamation of the recipes given to me by two of my extraordinary aunts. I frequently play with ingredients and proportions according to what mood I am in and what I am pairing it with. Please feel free to play with it to suit your tastes.
Also don’t forget to take a look at the incredible Eid Eats round up over here . It brings me so much joy to see so many wonderful bloggers in one space. Cannot thank you all enough for coming together for our first Eid party!