Gosht is the ultimate MVP of South Asian cooking meaty, bold, and totally iconic. Derived from Persian and Urdu, gosht simply means "meat," but in the food world, it's a whole vibe. Think tender, juicy cuts of lamb or goat, simmered to perfection in a pot of rich, spice-packed goodness. The magic happens when gosht is slow-cooked, letting all those earthy flavors cumin, turmeric, cardamom meld into a sauce so luscious, it practically begs to be scooped up with naan or piled onto fluffy basmati rice. From classic gosht recipes like Rogan Josh with its fiery red hue to the silky, slow-braised Nihari, each dish tells a story of tradition and flavor. But don't think gosht is stuck in the past it's timeless, like the little black dress of comfort food. Whether you're diving into a Sunday biryani or experimenting with modern gosht recipes, gosht always delivers major culinary drama in the best way. It's an experience a cozy, spice-laden hug that hits different every time. It's perfect for impressing your squad or indulging in a solo feast that feels like self-care. So, if you haven't tried whipping up a gosht recipe yet, it's time to grab that apron and make magic happen.

• Lamb
• 2 clove
• 2 garlic
• Javitri
• 2 green chilli
• 1 tsp salt
• 1/2 tsp cumin powder
• Tomato puree
• 1/2 tsp red chilli powder
• 1 1/2 tbsp butter
• 1 tsp cardamom powder
• 225 gms onion
• 1 tsp coriander powder
• Cassia bark
• 2 tomato
• 3 tbsp cooking oil
• Spinach

• Hold onto your aprons, because this gosht recipe is about to become your new kitchen flex! It's hearty, spiced just right, and dripping with flavor. Start by grabbing 700 grams of lamb and showing it some love—debone it, but don't toss those bones; they're the secret to flavor town.
• In a blender, blitz 5 cm of gingerroot, 2 cloves of garlic, and 2 green chilies into a fiery puree. Whisk up 1/2 cup of natural yogurt and stir it into the mix along with 1/2 teaspoon of cumin powder.
• This is your marinade magic, and it's time to coat your lamb like a pro. Let the meat chill in this tangy, spicy bath for at least an hour (or longer if patience is your thing).
• When you're ready to bring the heat, warm 3 tablespoons of oil in a sturdy pot. Toss in 1/2 teaspoon of cinnamon, 1 teaspoon of cardamom powder, and 1/4 teaspoon of clove, letting those warm spices do their aromatic thing.
• Next up, 225 grams of chopped onions—fry them over low to moderate heat for 15 minutes until golden and caramelized. Stir in 1 teaspoon of coriander powder and saut for 2 minutes, then sprinkle 1/2 teaspoon of cumin powder and 1/2 teaspoon of hot red chili powder.
• Splash in a little water to keep things from sticking, cooking the mixture for another minute or two. Now it's showtime. Add your marinated lamb and reserved bones to the pot, stirring well as the meat begins to soak up all that oniony, spiced goodness.
• Cook for 10 minutes over moderate heat until the yogurt disappears like a magician's trick, then saut for another 3 minutes for extra depth. Toss in 2 medium chopped tomatoes and 1 tablespoon of tomato paste, stirring it all together for a couple more minutes of rich, saucy vibes.
• Pour in 1 1/4 cups of water and 1 teaspoon of salt, lower the heat, slap on a lid, and let it simmer gently—this is where the magic happens. When the lamb is nearly tender, stir in one box of chopped, defrosted, and drained spinach for a hearty, green twist. Check your salt game, and cook uncovered for 5 minutes to let those flavors mingle.
• To finish, ditch the bones, sprinkle a pinch of nutmeg for that warm, cozy touch, and swirl in 1 1/2 tablespoons of butter if you're feeling fancy. Serve this gosht hot, and watch it disappear faster than you can say, "Best recipe of gosht ever!"