BALTI GOSHT Ingredients Two pounds of goat leg cut into small pieces Four medium size tomatoes finely chopped Two medium onions finely chopped A teaspoon of minced ginger A teaspoon of minced garlic One and half tablespoon of salt One and half tablespoon of red chilli powder Half a teaspoon of turmeric powder A cup of cooking oil A cup of beaten yoghurt Five ounces of fresh garlic cut into julienne strips Half a tablespoon of garam masala Half a tablespoon of white cumin seeds dry roasted and crushed Half a tablespoon of black peppercorns freshly ground Half a tablespoon of lemon juice Eight green chilli peppers with tops removed and slits cut into sides A cup of cilantro finely cut Directions – cook the goat leg, tomatoes, onions, minced ginger, minced garlic, salt, red chilli powder, and turmeric in a pressure cooker for 15 minutes. Heat oil in a wok and add the contents of the pressure cooker. Cook on high flame for a few minutes. Add yoghurt, one tablespoon at a time. Cook until oil begins to separate. Add garlic and cook until oil separates completely. Lower heat. Add garam masala, white cumin seeds, black peppercorns, lemon juice and green chilli peppers. Stir and turn off heat. Add Cilantro. BHUNNA GOSHT Ingredients Two pounds of goat leg cut into small pieces 10 medium size tomatoes puréed in a food processor A teaspoon of minced ginger A teaspoon of minced garlic One and a half cup of cooking oil One and a half tablespoon of red chilli powder A teaspoon of ground green coriander Half a teaspoon of turmeric powder A tablespoon of lemon juice One and half tablespoon of salt Three tablespoons of black peppercorns Directions – cook the goat leg, minced ginger and minced garlic, with four tablespoons of water, in a pressure cooker for 15 minutes. Cook tomatoes in a sauteuse until their water is dry. This should take about ten minutes. Add goat leg pieces to sauteuse and stir. Cook on medium flame for five minutes. Add cooking oil and stir. Add lemon juice, red chili powder, ground green coriander, and turmeric powder. Cook on high flame for three to five minutes, until oil separates from gravy. Add salt and stir. Turn heat off. Coarsely crush black peppercorns and sprinkle on the contents of the sauteuse. Cover and let sit for a few minutes. CHICKEN KARAHI Ingredients Two pounds of chicken cut into small pieces A teaspoon of minced ginger A teaspoon of minced garlic A tablespoon of lemon juice Two tablespoons of water 10 medium size tomatoes puréed in a food processor One and a half tablespoon of red chilli powder Half a teaspoon of turmeric powder One and a half tablespoon of ground coriander seeds A cup of cooking oil One and half tablespoon of salt Five ounces of fresh garlic cut into julienne strips Eight green chilli peppers with tops removed and slits cut into sides A cup of Cilantro finely cut Half a tablespoon of garam masala Three tablespoons of white cumin seeds Directions – cook chicken, minced ginger, minced garlic, lemon juice and water in a skillet until the chicken turns white. Add tomatoes, red chilli powder, turmeric powder, and ground coriander seeds to the skillet. Cook on high flame until the water of the tomatoes dries up. Add oil and cook on medium flame until the oil separates from the gravy. Add salt and mix well. Turn off heat and add julienned garlic, Cilantro and garam masala. Dry roast white cumin seeds in a pan and ground coarsely. Sprinkle on the contents of the skillet. Published in Daily Times, January 22nd 2018.