Shorba-style Kadoo Gosht: Authentic Pumpkin & Meat Curry Recipe

Name: Shorba-style Kadoo Gosht: Authentic Pumpkin & Meat Curry Recipe
Prep time: 20 min
Cook time: 92 min
Total time: 112 min
Yield: 4
Cuisine: Indian/Pakistani
Ingredients: 500 grams Lamb or Beef (boneless) (Cut into 1-inch cubes); 300 grams Pumpkin (Peeled, deseeded, and diced); 2 medium Onions (Finely chopped); 2 medium Tomatoes (Chopped); 2 tablespoons Ginger-garlic paste; 1/4 cup Cooking Oil; 1 teaspoon Red Chili Powder; 1/2 teaspoon Turmeric Powder; 1 tablespoon Coriander Powder; 1 teaspoon Cumin Powder; 1/2 teaspoon Garam Masala; to taste Salt; 1 cup Water (Adjust for desired gravy consistency); 1/4 cup Fresh Coriander (Chopped, for garnish)

Discover how to prepare a rich and flavorful Shorba-style Kadoo Gosht, a beloved South Asian pumpkin and meat curry that pairs perfectly with hot chapati. This recipe delivers pure desi taste and heartwarming comfort.

#Curry

#Meat Curry

#Pumpkin Curry

#Desi Food

#Comfort Food

#Stew

#South Asian

Sautéing Onions for the Base

Recipe Information

20m

Prep Time

1h 32m

Cook Time

1h 52m

Total Time

Servings

Medium

Indian/Pakistani

English

Nutrition (per serving)

380

Calories

30g

Protein

25g

Carbs

20g

Fat

Meat Browning with Aromatic Spices

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Pumpkin Simmering in Rich Gravy

Instructions

0/6 completed

1
Heat oil in a large pot or pressure cooker over medium heat. Add the chopped onions and sauté until they turn golden brown, approximately 5-7 minutes.
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7m
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Heat oil in a large pot or pressure cooker over medium heat. Add the chopped onions and sauté until they turn golden brown, approximately 5-7 minutes.
7m
Ensure onions are fully browned for deep flavor.
2
Add the ginger-garlic paste and cook for 1-2 minutes until fragrant. Then add the meat cubes and brown them on all sides.
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10m
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Add the ginger-garlic paste and cook for 1-2 minutes until fragrant. Then add the meat cubes and brown them on all sides.
10m
Browning the meat seals in juices and flavor.

3
Stir in the chopped tomatoes, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Cook, stirring occasionally, until the tomatoes soften and the oil separates from the masala, about 10-15 minutes.
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15m
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Stir in the chopped tomatoes, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Cook, stirring occasionally, until the tomatoes soften and the oil separates from the masala, about 10-15 minutes.
15m
Cooking the masala thoroughly is key to a rich curry.
4
Add 1 cup of water, bring to a boil, then reduce heat, cover, and simmer until the meat is tender. This can take 30-45 minutes in a pot or 15-20 minutes in a pressure cooker after whistling.
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35m
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Add 1 cup of water, bring to a boil, then reduce heat, cover, and simmer until the meat is tender. This can take 30-45 minutes in a pot or 15-20 minutes in a pressure cooker after whistling.
35m
If using a pressure cooker, follow manufacturer's instructions for meat cooking time.
5
Once the meat is tender, add the diced pumpkin. Mix gently and continue to simmer, covered, until the pumpkin is soft and the curry has thickened to your desired consistency, about 15-20 minutes.
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20m
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Once the meat is tender, add the diced pumpkin. Mix gently and continue to simmer, covered, until the pumpkin is soft and the curry has thickened to your desired consistency, about 15-20 minutes.
20m
Do not overcook the pumpkin to maintain its texture.

6
Stir in the garam masala and garnish generously with fresh chopped coriander. Serve hot with chapati, naan, or rice.
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5m
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Stir in the garam masala and garnish generously with fresh chopped coriander. Serve hot with chapati, naan, or rice.
5m
A squeeze of fresh lemon juice can enhance the flavors.