How to Make an Authentic Gosht Handi | Traditional Recipe | With Chef Hussain
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- Опубликовано: 29 дек 2021
- How to Make an Authentic Gosht Handi | Traditional Recipe | With Chef Hussain
If you love tasty, original Pakistani cuisine, then you’ve come to the right place. We’re sharing some of our favourite recipes with you, so that wherever you are in the world, you can enjoy a delicious, authentic curry - just like we serve at home.
As Hussain mentions in the video, we’re hoping to start selling spice to retailers and wholesalers so that our customers can pick up our spices to cook with at home. If you have any experience in packaging, please get in touch with us at barkat.rashid@gmail.com.
We’ve also started to sell our own commercial grade pans, which we use to cook ourselves! You can shop them by following the link below:
uk.social-commerce.io/kxyHOw
Finally, feel free to follow us on social media where we post more of our creations!
Facebook - Balti House Rishton
Instagram - @thebaltihouse
🍛 What is a Gosht Handi?
A Gosht Handi is a traditional curry which is popular in Pakistan and northern India. The origin of its name can be broken into two parts: gosht meaning mutton (as this curry uses red meat) and handi, referring to the cooking vessel which it is traditionally cooked in. We’ll be following our mum’s recipe which uses sumptuous lamb on the bone, rich with flavour from a mixture of onions, tomatoes and various spices. Whilst this recipe may take a little longer than some of our others, all good things come to those who wait.
🔥 Is it spicy?
A Gosht Handi is not too spicy, but rich with flavour from the various spices which the juicy lamb soaks up throughout cooking.
🛒 Ingredients:
- 1kg of lamb shoulder on the bone
- 2 chopped onions
- 3 chopped tomatoes
- 2 tablespoons of salt
- 2-3 bay leaves
- Some jaiphal/nutmeg
- A couple of pinches of Garam Masala
- 1 tablespoon of turmeric powder
- 3 tablespoons of chilli powder
- 1 ½ tablespoons of coriander powder
- 3 pinches of fenugreek leaves
- A few pinches of coriander
- Some lemon juice
📖 Recipe
1) Pour 2 cups of water into a pan to heat.
2) Add 2 whole chopped onions and 3 chopped tomatoes.
3) Add the 1kg of lamb shoulder on the bone and stir them all together.
4) Add 2 tablespoons of salt, 3 bay leaves, some nutmeg, a pinch of garam masala and 1 tablespoon of turmeric powder.
5) Mix all these spices in and leave to simmer on high heat for 15 minutes.
6) Check on the curry and make sure it’s boiling, before giving it a good stir and leaving for another 5 minutes.
7) Then, check the curry again, give it another stir and leave it for 5 more minutes.
8) Check that the onions are wilting, give it a stir, and leave it to simmer for another 10 minutes.
9) Add 10 tablespoons of oil to the curry and stir.
10) Add 3 tablespoons of chilli powder, 1 ½ tablespoons of coriander powder, a small pinch of Garam Masala and 1 tablespoon of turmeric powder.
11) Mix all these spices in thoroughly and you should see the colour start to change.
12) Turn the heat down to medium and leave to simmer for another couple of minutes.
13) Add 2-3 cups of water in and stir.
14) Put the lid back on, turn the heat to high and leave to simmer for another 5 minutes.
15) Add 3 pinches of fenugreek leaves and rub in your fingertips to turn into a powder.
16) Add a small pinch of Garam Masala and a couple of pinches of coriander and stir.
17) Keep simmering for a while longer until the lamb is soft.
18) Add a couple of drops of lemon juice if you want.
19) A final 10 more minutes simmering until it’s ready to serve- Hussain likes his with a Naan bread!
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#recipe #cooking #curry #gosht #goshtrecipe #indianfood #pakistanifood 
Хобби
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Fantastic
The salt looked to have a pink colour to it. Is it a particular type of salt or is it the light in the kitchen.
It looks a good recipe, nicely explained but I'm surprised there's no garlic or ginger!
@@seamusoflatcap, we used pink salt in this recipe. Hussain must have forgotten to add the ginger and garlic. Please do add both. Many thanks
@@thebaltibrothers2574 Thank you for the reply. What amount of garlic and ginger? A tablespoon each of garlic and ginger paste? At what point should I add them? The water looks to be about 2 litres if I'm right. It doesn't matter too much if I put in more as it can always be reduced by simmering.
@@seamusoflatcap 1 tablespoon of ginger garlic paste would be enough for meat quantity we have used. If more please add 1 more tablespoon. Add the paste when you add the oil and spices. Many thanks
I don’t think I’ve ever watched a more calm casual unflustered chef than you Hussain,tell me have you ever been annoyed 🤣🤣 You’ve turned being a chef into a art form,this is the second apple I phone I’ve eaten watching your works of art🤣🤣🥘👍
Hahah we're glad you enjoy our videos!😊
I couldn't agree more, this guy is an absolute joy to watch as he prepares these amazing meals. I have cooked two of your recipes now and both were amazing.
Cool dude with a hot dish, good stuff.
I think it's way beyond time for more content. Miss these fantastic videos.
Yep more please Hussain I need a calming influence in these troubled times ,how about it👍
Been making your curries for two years now! So happy to see new dishes on your channel! You guys are great!
I would never have imagined that would start out by being boiled and end up looking that good!
Such style and class. Love your videos!
as a young boy, I have fond memories of my mother cooking shab deg in a earthen handi. Would you please publish a Punjabi / Lahori recipe for shab deg. Really love the precision and simplicity of your cooking. Planning a trip to UK just to try your food.
Appreciated the step by step preparation, delicious looking Authentic Gosht Handi, thank you for this awesome sharing
Looks delicious and how my mum use to make it may Allah SWT be pleased with them
That looks absolutely gorgeous! I’m sure it tastes wonderful too.
Thank you, we're glad you've enjoyed!😊
More great recipes 😋 thx 4 sharing...
Wow! Looks amazing and delicious.
such a tasty looking curry you made me hungry
Another great video! Thanks for sharing.
Yummy Good job 👍
perfect 👏
Beautiful chef, A masterpiece once again.
Very nice!!!
Very nice recipe!
Amazing
I love the way you cook and present your dishes. It so relaxing to watch. Good luck with selling the spices and curriy
Looks wonderful,another one to try thank you.👍🏻
Making it look so easy and appetizing
Darun hoyeche recipe ta 🥰😍😍
Fantastic once again Chef Hussain, so calm and precise in your explanation of how to cook this dish and others. Much love to the Balti Brothers for this
looks absolutely gorgeous!
My favourite dish, which is cooked from scratch, without using precooked base sauce etc. unlike some other chefs. Fabulous! I can't stop watching this channel.
If you celebrate Christmas I hope you had a great one.
Thank you so much for a beautiful dish, definitely be making it, at the moment I keep cooking the drumstick curry, gorgeous.
Have made it with chicken thighs and its just as good 👍
Have a fabulous 2022 and may it be a healthy and prosperous one
Great well explained video
Thank you so much Al
The main man returns. Love this channel. Great presentation and info. Love and respect to you and your family ❤
Looks so delicious 👌👌👌
Great to see videos again Balti Bros
This looks lovely and will definitely be trying this one. Have made your recipes before and they always work as instructed. Great presentation as ever and thank you so much for sharing. These make me very popular at home with the family!
Thank you, nice to see you back cooking beautiful food ,and shearing with us it is appreciated
Absolutely gorgeous
I have watched and made most of these, all delicious so easy to follow. Amazing. Many thanks.
Your meals look so good! I just watched one of your videos from a number of years ago and from there found this one. You now seem more confident in front of the camera but still the same friendly, easy to follow style and uncomplicated ingredients list that makes the recipe seem achievable for the amateur. I will have to give them a go. Thanks.
I can't stop watching your video's. I am yet to cook one but that's because I don't have all the ingredients, I have now sourced the ingredients and I'll be cooking one of your curries on Friday for my friend's. Finger's crossed I do it as well as you 😊❤️
Nice video 👍
I’m on my way what a delicious looking curry
This is Very delicious dish dear
Chef Hussain you are the best!!
I could watch, and listen to you all day long. I hope one day to come and visit your restaurant, your food looks amazing. Keep the videos coming. Thank you.
Looks absolutely delicious and I’ve literally just ordered a big stock pot so I can make dishes like this! I’ve had dinner already but I’m hungry again!
Thank u chef for the recipe ur so calm i gonna try ur recipe
Would definitely buy a cookbook of your recipes if you were to ever do one.. You guys are great!
Really glad to see you back making videos! first started out doing your balti recipe (10/10) and as a result have done every single one of your recipes to raving reviews from my friends and family - your videos are great cant wait to see what else you make!!
Wery nise kooking mi brudda 👍
My next curry to make, thank you Chef
so good to have you back 😊😊
mashallah brother best video hands down i cook all curries but i have never cooked ghost so cant wait to try this.
Hussain is the man
Missed these videos for a while. Glad you are back.
What a really nice guy and a Dam good Chef.
This recipe looks so unique and delicious. I literally Don't have words to explain your talent 🙋♂️👌waiting to watch your next video 🤝🤗
Thanks Balti Brothers. Every recepi is spot on. Made this last night with 2kg lamm shoulder. Absolut fantastic. This is not like a fine dining dish. This is an authentic, bone on, dig in curry. Love it. BTW i have been cooking your recepis over a year now, at least twice a week its a balti bros dish for me. Lost 20kg while eating healthy & tasty food. The Keema Matar is also one of my favorites.
Thanks again and big hugs from Germany.
I like your style relaxed and well explained, I also like the idea of water first, every curry I make I always start with onions and cook them off ,I’ll try this I have subscribed. Good luck with your venture.🏴👍
Another top recipe Chef Hussain, I’m cooking it now and the house smells amazing!
All the best from Glossop
About time your back!!!
You're a good guy Hussain. 💙🏴
You have just posted what is called a community post, which I can’t access. Shame cos you are the best I’ve come across. All the very best!
I think a condiments video is due next, sauces (chilli, garlic and red onion poppadom dip)
Chef Hussain, I've made and just eaten this dish wow,thank you so much it was very tasty, the balti and this so far,the wife wants the spinach curry next, keep up the great work thank you once again. Just an idea by us there's lots of punjabi pubs serving mixed grills I would like to copy something of yours if you haven't already done it 👍🏻
I will try this with goat, which I can get locally. It looks excellent. I love Balti House.
Every curry dish on tv and in the books, starts by frying everything before any liquid is added. I will definitely try this no fry method, despite all the tv chefs telling me I must fry everything first.
I like the idea of cooking the lamb on the bone because you are getting the broth rendered from the bone. Looks delicious.
Hussein, a marvellous video as always. If you get round to seeing your spice mixes please let your audience know - I'll be ordering from Colombia. Quick question, do you ever make an Achar Gosht - my favourite. Best regards, please keep the videos coming, they are calming and give me inspiration.
That looks banging I have 3kg of lamb in the freezer time for cooking ❤
Did this with chicken (browned the chicken and then introduced it to the sauce) amazing👨🍳
Many thanks for the wonderful videos! I'd so grateful if you could make a video showing us how you make naan bread.
Lamb Handi is something of a favourite of mine. It is not a hot curry but then we tend to clump all Indian style dishes as curry and expect sweat and tears and that is not really the case. Some of the dishes are hot some have little or no heat. Lamb Handi is not a very hot dish but the flavour is on its own as the lamb on the bone draws on the marrow giving a sweet meaty flavour and cooked well it drops off the bone. An excellent dish well worth the effort.
I do really miss a nice Balti after moving to Australia...
Mr Cool returns :)
I would buy some of you spices, love your vidios
“A good ruby” 😆😋😋. Love it. This looks seriously good!! Do you have a restaurant, if so where is it, and is this on your menu?
Wonderful as always, Hussain. At home, do you ever use a pressure cooker for this kind of dish? It looks ideal for the first part, cooking the lamb before the ground spices go in, though I don't know if the flavours of the whole spices would develop the same way, and of course you wouldn't get as much evaporation so would need to add less liquid.
One of my all-time favourite Pakistani dishes is a rich, unctuous, melting lamb nihari. I regularly make it and freeze it in portions using a commercial nihari spice mix. Then it's quick to reheat, adding ginger, coriander and lemon juice. I was wondering if you ever make nihari from scratch with the whole and ground spices, and if so, would show us how?
Cheers, and all the best for the New Year.
Nihari is the answer!
Great recipe. Wonderful presentation, as always. You seem such a nice, humble man. Good luck with the packaging. I'm sorry I can't help with that.
Thank you for your kind words, much appreciated🙏
Salam and welcome back.
Sorry to see you getting old. I love you with respect for your calm and peaceful way of talking. I always referred your videos to youtubers who make ghulghappara in their videos.
Walaikumsallam Thank you so much for your kind words and support. We Greatly appreciate this. Peace and blessings be upon us all
@@thebaltibrothers2574 Thanks
I love how calm and informative you are. You are very pleasant to watch. ☺️
you should vlog real BIR cooking in the kitchen .thats what people are loving these days..look at latif inspired.chef faz from akash..there are loads more also..
Amazing content Bro. Would love you to do some grill recipe like Tandoori chicken, seekh kebabs and Lamb chops also 👊🏾💯
love Pakistani dishes great dish this dose handi just mean pot?
Thank you! Yes that's correct
Very nice. Is it black cardamom pods or green ones?
Will the commercial frying pan work on induction hobs.
Hi there!!...been following you for a while now!!..thought I'd give this one a try..just curious but no mention of garlic or ginger?...🤔
Boom 1st
11 seconds in
I made your madras last night
was a hit
Thank you for sharing.
You might have watched it first.
Hi Chef, great to see you posting more videos. I am trying to keep up! This one reminds me of a dish I had once and could never find again called a ‘mutton railway curry’ have you heard of it or is that not an authentic recipe? Love to know your thoughts. Thanks again for your videos!
We will carry on posting more videos, thank you 😀
They probably just named it that way, but traditionally not called that. We call it Ghost Handi (lamb or mutton curry or beef can be used also) this recipe is based on what mum always cooked for us and still does, mum's the inspiration behind all the food we cook 😊
Another great video. Would love to try your spices and sauces when they become available. I live in Portugal. Do you export?
Hi Jonathan thank you so much for your kind words, we will export worldwide
Would this be OK as a veg curry? Great video !
Yes that would work! We'd recommend using mixed veg and just reduce the water used at the beginning
After a long time you have posted a new video .welcome back
Thank you🙏 we hope you've enjoyed this video
@@thebaltibrothers2574 yes brother it was a great video.thanks.
It's a shame we can't add pictures on here because I followed this recipe today and it came out really well, beautiful flavours. Thanks for the recipe!
So pleased to hear you enjoyed the recipe! Well done to you, post the pictures on Facebook and tag our Facebook page please. Would be good as it will inspire many others 👍😊
What music do you use? Sounds like a handpan?
Chef Hussain..you have done it again👍 utterly delicious and so easy to follow you..just one small question..when you added the nutmeg was it powder or a small piece..tks
We are Extremely grateful for your kind words and feed back 🙏
Was 1 small piece of nutmeg
@@thebaltibrothers2574
I was in London a in the Kensington area may 2019, where abouts is your Restaurant..would have loved eating at your establisment, I live in Toronto Canada and I frequent a restaurant called Balti Boys, their food is like yours delicious
@@gilliandidierserre4190 that's great to hear, next time your in England we would love to see you! we are based In Rishton a small village near Blackburn Lancashire.
@@thebaltibrothers2574
Keep fingers.crossed that we can over come COVID amd travel resumes..God Bless Happy 2022 keep up with the wonderful
Cooking videos👍
hello chef
im a french chef who loves curry, learning more with your videos! where is your restaurant? salut from France
Hello Chef, I Greatly appreciate your kind words. We are based in blackburn in Lancashire. Thank you
Can you please do a mulligatawny soup recipe
Where is your restaurant
Do you do cookery classes?
Where is your restaurant hussain
Can you also do this same recipe with chicken?
Yes you can
Is it better to have big peaces of lamb then small ??
Delicious! Could you substitute the lamb for chicken?
Yes of course you can, just reduce some spice quantity 👌
@@thebaltibrothers2574 thanks for your answer and tip!
Hope to see some new vids soon