Gosht

For places in Iran, seeGosht, Iran.

Gosht (گوشت)

Region or state	Middle East,Central Asia,Indian subcontinent
Main ingredients	Goat meat
Variations	Mutton,beef

Goshtorghoshtrefers to tender meat, cooked for a long time, and used as an ingredient in a number ofMiddle Eastern cuisine,Central Asian cuisineandcuisine of the Indian subcontinent.The word stems from thePersianwordgoshtگوشت,meaning "meat"or" flesh ", especially that ofgoat.

In India, most gosht dishes include goat ormutton.In India, the termmuttonis more likely to refer to the meat of a goat rather than that of an adult sheep, as it does elsewhere in the English-speaking world. WhenIndian dishesare adapted for Western diners,lambis the meat most often used in the adaptation. This has led to a common misconception that gosht means "lamb".

The popularIndian subcontinentaldish ofBiryanias well as theAfghandish of Biryan useGoshtas a primary ingredient.

Some dishes include:

• Bhunagosht, a curry with a thick, reduced sauce
• Karahior Kadhai gosht, cooked in a traditional round-sided pot
• Raan gosht, roasted leg of mutton
• Dalgosht, with lentils or peas
• Niharigosht, a meat stew
• Rara gosht, roasted mutton curry
• Saaggosht, with cooked spinach leaves or mustard greens
• Biryanigosht, especially the non-vegetarian version of it