📝 About This Recipe
Roast-e-Gosht is a cornerstone of Afghan celebratory feasts, where bone-in lamb or beef is slow-cooked until it reaches a state of melt-in-the-mouth tenderness. Unlike Western pot roasts, this version is infused with the warm, aromatic notes of cardamom, cinnamon, and cumin, resulting in a rich, deeply savory gravy. It is a testament to the beauty of slow cooking, transforming humble cuts of meat into a royal centerpiece that embodies the hospitality of Kabul.
🥗 Ingredients
The Meat
- 3 pounds Lamb or Beef Chuck (cut into large 3-inch chunks, bone-in preferred)
- 1/4 cup Vegetable Oil (for searing)
Aromatics and Base
- 3 large Yellow Onions (thinly sliced)
- 6-8 pieces Garlic Cloves (minced)
- 1 inch Fresh Ginger (grated)
- 2-3 pieces Green Chilies (slit lengthwise)
Spices and Liquid
- 1 teaspoon Ground Turmeric
- 1.5 teaspoons Ground Cumin
- 1 teaspoon Ground Cardamom (freshly ground preferred)
- 1 piece Cinnamon Stick (about 2 inches long)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 teaspoons Salt (adjust to taste)
- 2 tablespoons Tomato Paste
- 2-3 cups Water or Beef Stock
Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 piece Ginger (cut into fine matchsticks)
👨🍳 Instructions
-
1
Pat the meat thoroughly dry with paper towels and season generously with salt and black pepper.
-
2
Heat the vegetable oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering.
-
3
Sear the meat in batches, ensuring not to crowd the pot, until a deep golden-brown crust forms on all sides (about 4-5 minutes per side). Remove and set aside.
-
4
In the same pot, add the sliced onions. Reduce heat to medium and sauté for 10-12 minutes, stirring frequently, until they are soft and a rich caramel color.
-
5
Add the minced garlic, grated ginger, and green chilies. Cook for 2 minutes until fragrant.
-
6
Stir in the tomato paste, turmeric, cumin, cardamom, and the cinnamon stick. Toast the spices with the aromatics for 1-2 minutes to release their oils.
-
7
Return the seared meat and any accumulated juices back into the pot, tossing well to coat the meat in the onion and spice mixture.
-
8
Pour in the water or stock until the meat is about two-thirds submerged. Bring to a gentle boil.
-
9
Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer gently. If using lamb, cook for 2 to 2.5 hours; for beef, it may take 3 hours.
-
10
Check the meat occasionally. It is done when it yields easily to a fork and is beginning to pull away from the bone.
-
11
Once the meat is tender, remove the lid. If the sauce is too thin, increase the heat to medium and simmer uncovered for 10 minutes until the sauce thickens into a glossy gravy.
-
12
Taste and adjust salt if necessary. Remove the cinnamon stick before serving.
-
13
Transfer to a large serving platter and garnish with fresh cilantro and ginger matchsticks.
💡 Chef's Tips
Always use bone-in meat if possible; the marrow adds a silky depth to the sauce that boneless cuts lack. Don't rush the onions—caramelizing them properly is the secret to the dish's characteristic dark, sweet-savory base. If you have a pressure cooker, you can reduce the cooking time to 45-50 minutes, though slow-simmering yields a better texture. For an authentic touch, add 2-3 dried black limes (limoo amani) pierced with a fork during the simmering stage for a subtle citrus tang. Make this a day in advance; like most stews, the flavors deepen and improve significantly after a night in the fridge.
🍽️ Serving Suggestions
Serve alongside 'Qabuli Palaw' (Afghan rice with carrots and raisins) for the ultimate feast. Pair with warm, pillowy Afghan Naan or Lavash to soak up the rich gravy. Accompany with a side of 'Salata' (a diced tomato, cucumber, and onion salad) to provide a fresh, acidic contrast. Serve a bowl of plain yogurt or a garlicky yogurt sauce (Chaka) on the side. Pair with a hot cup of cardamom-infused green tea after the meal.