Gosht
This articleneeds additional citations forverification.(May 2010) |
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.[1]
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".[citation needed]
The popularIndian subcontinentaldish ofBiryanias well as theAfghandish of Biryan useGoshtas a primary ingredient.[2]
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
References
[edit]- ^"gosht".UrduWord.
- ^Ravish Kumar interviews historian Sohali Hashmi (9 September 2016).प्राइम टाइम: क्या-क्या अलग करेंगे बिरयानी से?[Prime Time: What will separate from Biryani?] (Television production) (in Hindi). Old Delhi: NDTV.Retrieved19 October2016.