Chukander is the Hindi and Urdu name for Beets and Gosht is meat. I literally stumbled upon this recipe one day while looking for a way to combine my extra beets with a meat dish. I tried a few different recipes using both beef and mutton and finally settled on a bone in mutton/lamb recipe that I developed for my family that I love. What I love about this recipe is the contrast between the heat from the chilli powder, the gaminess of the meat and the sweet and tartness of the beetroot, and the colour of this dish is all natural and stunning! This version of this delicious recips is made in the Instant Pot. You can make it in a pressure cooker or just cook it longer in a regular pot.
|Cumin seeds||1/2 Teaspoon|
|Coriander seeds||1/2 Teaspoon|
|Finely diced onion||1/2 Cup (8 tbs)|
|Ginger garlic paste||2 Tablespoon|
|Diced tomatoes||2 Cup (32 tbs)|
|Chilli powder||1 Teaspoon|
|Turmeric powder||1/2 Teaspoon|
|Lamb/Mutton||500 Gram (or goat)|
|Beet puree||1 Cup (16 tbs)|
|Diced beets||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
1. Heat the oil and ghee or clarified butter and add the black cardamon, Cinnamon, cloves and cumin and coriander seeds.
2. This will make the oil nice and fragrant before you add in the finely diced onions.
3. Add salt, red chilli, cumin & turmeric powder.
4. Add the tomatoes and cook.
5. Add the ginger and garlic paste.
6. Add a bit more ghee and sauté the meat. Make sure your meat is dry so it browns, flip over and then just fold everything together.
7. Add 1 cup of pureed beets with the water, mix and cover to cook.
8. Set the IP for 20 mins on manual or pressure Cook mode.
9. Taste for salt and throw in the beetroot cubes and allow these to absorb some flavor for a few minutes.
10. Serve and enjoy!