Cubed Indian Pork – Boti Gosht

Huzzah! After nearly a week of failed blog posts I finally have something to share. Seriously, everything that could go wrong, did. Either the recipes I tried didn’t turn out the way I had planned or they turned out great only for me to realize I never wrote down the ingredients…

Today that changed. My friends Dan and his wife Ally gave Jake and I a copy of “Madhur Jaffrey’s Quick & Easy Indian Cooking” because I had mentioned wanting to experiment more with Indian cooking. I immediately ran to the store to pick up ingredients. I love this cookbook. The instructions are incredibly simple. Not every recipe is gluten, dairy or soy free, but I’m used to that.

My only complaint is many of the recipes call for a pressure cooker, which I don’t own. And honestly, I’m not quite ready to own. For some reason I have this fear of it accidentally exploding…that doesn’t actually happen, right?

One of these recipes is called “The Most Delicious Meat Cubes aka Boti Gosht.” Boti is a cutting instrument used in South Asia, Gosht means meat (Thanks Wikipedia). The title convinced me I had to make a version.

Cubed Indian Pork – Boti Gosht

Adapted from Madhur Jaffrey’s Quick & Easy Indian Cooking

Ingredients

  • 3 Tbsp of olive oil
  • 1 Tbsp of ground ginger
  • 4 cloves garlic, minced
  • A little over a pound of pork loin chops*
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp turmeric
  • 1 Tbsp of chopped green chile ( I used canned )
  • Salt to taste
  • 3/4 cup of water

*Note: The original recipe called for boned pork shoulder. Instead I used 1.25lbs of pork loin chops because they were on sale. In retrospect, I should have lowered the cooking time because of this change.

browning garlic and spices

I used a large soup pot for this but really any pan will do. First heat up your olive oil. Then add your minced garlic and ground ginger (the original recipe calls for fresh ginger but I didn’t have any). Cook until the garlic starts to brown. It will do this quickly, so stir occasionally and keep your eye on it.

 

cubed pork loin

Cut your pork into bite-sized chunks. Then add to your pot.

 

pork and spices

At this point add your garam masala, cumin, turmeric, cayenne, green chile and salt. Stir. Then add your 3/4 cup water.

 

cover and cook

Cover and cook. Now, the original recipe said to use a pressure cooker but had a note that by adding the 3/4 cup water, you could cook it on the stove for 50 minutes. What I didn’t think about was this is too long for pork loin.

I cooked mine for 40 minutes, then took off the cover to let the water evaporate, leaving behind a flavorful sauce. Next time, I will probably only cook for 20 minutes before I take the cover off.

 

boti gosht

The meat was just a little dryer than expected since I overcooked it, but I am really happy with this dish. I love the flavors of Indian cooking. This came out flavorful but not particularly spicy. So if you’re the type that can’t handle hot, I think you should be safe with this dish.

Anyone else enjoy Indian cooking?

Do you have any recipes you think I should try?

 

Rachel

Rachel

Diagnosed with Fibromyalgia in 2010. Since then I've been using nutrition therapy to manage my pain. Gluten, Dairy and Soy Free. Mostly Paleo.
Posted in Meat, Recipes.

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    • Rachel

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