Gonglu Ghosht – classic from Pakistan

“Gonglu” means kohlrabi and“Gosht” means meat. So, the two main characters here are: Kohlrabi and meat. As my mom made gonglu gosht very often, this dish reminds me of my childhood. We ate it particularly often a few weeks after the Islamic Feast of Sacrifice, when a whole lamb is traditionally slaughtered. This meant that we still had good lamb meat left over (in the freezer) weeks later.  My mom always prepared almost every meat dish with a vegetable. In this case: kohlrabi. In Pakistan and India, kohlrabi is very often on the menu. It is usually prepared as a curry dish (“salan”) or, as here, combined with meat.

Which meat do I use for this curry?

Usually lamb meat is used for this dish, which consists of different parts, e.g. some from the shoulder and some from the leg. Ideally, the meat should be well mixed, with fat and bone. This is where all the flavor carriers are. In the past, a whole lamb was slaughtered and the meat could then be mixed well. Unfortunately, this is hardly possible in a normal supermarket nowadays.  So after a lot of research, I found out that this dish also works very well with slices of beef leg. I had them cut into bite-sized pieces by my trusted butcher. Very important: don’t throw away the bone, just include it!