Authentic Balti Gosht Recipe by Food Fusion | rhfpakistan.com (Recipe)

Discover the mouthwatering Balti Gosht recipe by Food Fusion. Follow our step-by-step guide to create a flavorful and aromatic mutton dish using traditional spices. Perfect for any special occasion!

Master the Art of Cooking Balti Gosht with Food Fusion

Introduction

Food Fusion’s  Balti Gosht is a modern twist on the traditional Balti Gosht, offering a unique flavor profile with the use of chicken instead of goat meat and a blend of different spices. This recipe is easy to prepare and ideal for traditional events, bringing a fusion of taste and culture to your table.

Difference from Rakshanda's Balti Gosht

• Meat:
  • Uses chicken instead of goat meat, making it lighter and quicker to cook.
• Spices:
  • Incorporates a unique blend of spices including fennel, fenugreek seeds, and cardamom, providing a distinctive aroma and taste.
• Tanginess:
  • Adds vinegar and lemon juice for a tangy twist, enhancing the overall flavor.
• Herbs:
  • Uses Kasuri methi (dried fenugreek leaves) for an additional layer of flavor.

Taste Variation:

Food Fusion's Balti Gosht has a more pronounced tangy and aromatic flavor due to the use of vinegar, lemon juice, and a unique spice blend. The chicken makes the dish lighter and quicker to cook, offering a different texture and taste compared to the richer and more robust flavor of goat meat in Rakshanda's recipe.

Ingredients of Balti Gosht by Food Fusion (Given by Regional Heritage Food)

• Vinegar: 1 tablespoon
• Cooking Oil: 2-3 tablespoons
• Finely Chopped Onion: 1 medium
• Ginger and Garlic Paste: 1 tablespoon
• Chicken: ½ kg
• Finely Chopped Tomatoes: 2-3
• Salt: 1 teaspoon or to taste
• Lemon Juice: 1-3 tablespoons
• Kasuri Methi: 1 teaspoon
• Dried Coriander: 2 tablespoons
• Fennel: 1 teaspoon
• Rai Dana (mustard seeds): 1 teaspoon
• Bay Leaf: 1 leaf
• Fenugreek Seeds: 1 teaspoon
• Cardamom Seeds: ½ teaspoon
• Cinnamon: 1 piece
• Turmeric Powder: ½ teaspoon
• Cumin Powder: 1 teaspoon
• Paprika Powder or Round Sweet Red Chilli Powder: 1 teaspoon
• Ginger Powder: 1 teaspoon
• Red Chilli Powder: 1 teaspoon

Method

• Spice Preparation:
  • In a frying pan, add coriander, fennel, mustard seeds, fenugreek seeds, bay leaf, cardamom seeds, and cinnamon. Fry until aromatic.
  • Finely grind the roasted spices in a grinder.
  • Mix the ground spices with turmeric powder, cumin powder, paprika powder, ginger powder, red chili powder, vinegar, and 2 tablespoons of oil. This spice mix can be stored in the refrigerator for up to 3 weeks.

   

   Cooking:

• Heat 2-3 tablespoons of cooking oil in a saucepan or frying pan. Add finely chopped onion and fry until golden brown.
• Add ginger and garlic paste and fry until fragrant.
• Add the chicken and fry until its color changes.
• Add finely chopped tomatoes, salt, and the prepared Balti Gosht spice mix. Mix well, cover, and cook on low heat for 5 minutes.
• Add lemon juice and Kasuri methi, rubbed by hand. Cover and cook for another 2 minutes.
• Garnish with chopped green coriander and fresh chilies.

 

Calories Information (per serving, approximately)

• Chicken (100g): 165 calories
• Onion (1 medium): 44 calories
• Tomatoes (1 medium): 22 calories
• Cooking Oil (1 tablespoon): 120 calories
• Spices and other ingredients: negligible calories

Total Calories per Serving:

Approximately 200-250 calories (based on a 200g serving size)

Health Precautions by Regional Heritage Food

1. Spice Sensitivity:
   • Adjust the amount of red chili powder and fresh chilies for those sensitive to spicy foods.
2. Dietary Restrictions:
   • Modify the recipe for specific spice allergies or dietary restrictions.
3. Salt Intake:
   • Reduce salt for individuals on a low-sodium diet.
4. Cholesterol Watch:
   • Chicken is generally lower in cholesterol than goat meat, but still, moderate consumption is advised for those with cholesterol concerns.

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