In the early 1900s, there was a very popular and widely-read Indian writer “Arbi”. In his book, he explained some recipes of “gosht”. This book became very popular and people were interested in those recipes. Now, after a century, the “gosht” is still popular. People are eating the “gosht” and are getting health benefits from it. “Gosht” is a dish in which grated meat is cooked in an aromatic sauce. “Gosht” is made of meat only. In this book, I give you some recipes of “gosht” in which I have explained how to make the “gosht” and how to prepare it. This book is

I used to be a big fan of cooking meat. But then someone gave me a really good piece of meat one day. It was so tender, so juicy, so yummy. I don’t want to eat it anymore. So I put the meat into a freezer. I want to eat it in the future when I have a chance. What can I do?

This is a story of a man who got the taste of the most delicious and nutritious food for the first time.

Arbi is a root vegetable similar to a potato that has a slimy feel but is excellent when cooked. Arbi may be used to create kebabs, pokadas, dry fry, or curry. Because its skin is tough to peel while fresh, boil it and peel it off.

One of my favorite meat and vegetable dishes is arbi aur gosht ka saalan (colocasia and lamb curry). Because it is cooked in tamarind sauce, this dish is known as Arbi ka khatta saalan. Another curry in which lamb and veggies are cooked together is this one. If you don’t like tamarind, leave it out and cook with other ingredients instead. The gravy made with mutton, fish, or prawns is known as mittah saalan (without tamarind) and khatta saalan (with tamarind) (with tamarind). If we add any veggies to the meat, these are the basic curry names. For example, we call aloo aur gosht ka mittah saalan (tamarind-free potato and mutton curry) or aloo aur gosht ka khatta saalan (tamarind-free potato and mutton curry) (potato and mutton curry with tamarind).

We use coconut paste in this curry, and we cook most of our mutton/lamb curries in a pressure cooker. You may cook it in whatever pot you choose. It is extremely simple to prepare.

Time to prepare: 10 minutes

Time to cook: 45 minutes

Andhra cuisine (Home style)

Spiciness: sour and spicy

2 to 3 people


    • 1/3 cup of oil
    • 400 g lamb (with bones)
    • 1 tbsp ginger and garlic paste
    • 500 gms Arbi (Colocasia)
    • 2 tsp chili powder
    • 1 teaspoon cumin powder
    • 1 tbsp coriander powder
    • 1/2 teaspoon turmeric powder
    • 1 1/2 cup water
    • 1/2 tomato (chopped)
    • Tamarind — the size of a tiny lemon
    • 1/2 cup water
    • 4 green chillies
    • 4 cloves garlic (optional)
    • a handful of coriander leaves


  • 1 or 170 gms onion
  • 1 or 150 gms tomato
  • 20 g coconut (dry)


  • Remove the skin from the arbi (colocasia) and set it aside after boiling it in a pot or pressure cooker.
  • In a mixer or blender, combine all of the paste components and blend until smooth. You may grind it with a little water. Set it aside for now.
  • To extract all of the juices from the tamarind, soak it in 1/2 cup warm water and press it. Keep the tamarind water after straining it.
  • Add oil to the pressure cooker once it has been preheated. When it’s heated, combine all of the ingredients in a cooker, except the tamarind, arbi (colocassia), green chilies, and coriander leaves, one by one.
  • You may also cook in a different manner to get a nice color and spice roasting.
  • Preheat the pressure cooker with oil, then add the lamb and stir thoroughly for 2 to 3 minutes. Add all of the dry powders, as well as the ginger and garlic paste, and stir rapidly for 2 to 3 minutes, or until all of the spices are thoroughly toasted in the oil.
  • To cook the mutton, combine the paste, tomatoes, garlic cloves, and the necessary quantity of water. When applying the paste, use caution. It has the potential to sputter on you.
  • Mix well, cover, and simmer until thoroughly done. Switch off the cooker after 2 to 3 whistles. Allow it to cool for a bit.
  • After lifting the cover, add the arbi (colocassia) tamarind water, green chilies, 1/2 cup water, and salt, and simmer on medium heat until well cooked. It will take between 10 and 12 minutes. Alternatively, just shut the cover and pressure cook for two whistles. After that, let it simmer.
  • When a gravy consistency is reached, add the coriander leaves and cook for 10 minutes before turning off the heat. Allow it to settle for a bit before opening it.
  • When it’s done, the gravy will have left oil and the arbi (colocassia) and mutton will be thoroughly cooked.
  • Enjoy with a side of plain rice.


  • Those without a stove may also cook it in a vessel. Simmer the lamb first, then add the veggies and continue to cook (like turi ka saalan).
  • In my tamarind-based curries, I usually include garlic cloves, which you may leave out.
  • If the gravy is too thick, add more water.
  • You may prepare curry with the same paste and spices and add ladies finger (okra), turnip, radish (mooli), and potatoes.
  • If you don’t want to eat green chilies, don’t. Coriander leaves may be added at the conclusion of the dish.
  • Curry leaves provide flavor and a pleasant taste to the oil.
  • Instead of soaking the dried tamarind in water and using it, you may add 1 to 1 1/2 teaspoons of thick concentrated tamarind paste.