I am 4th generation Trinidadian of East Indian extract, married to a Barbadian who at some time in his genealogy must have had Caucasian interspersed with his African heritage. We are Caribbean.
Persons who see me expect me to know how to make dhalpuri & curry. (I can hear my children snickering in the background). I can talk the talk but I don’t always do the walk.
Because of the majority of visible Muslims in Barbados being of Gujrati descent, the cuisine with which we have become familiar is theirs. Hence, gohst. A most delightful disturbance of the palate and olfactory senses. BD has tried making it, as have I. BD rewrites recipes, I do some times. We have captured the scent, but not quite the taste. We believe the missing ‘ingredients’ are the quality and perhaps quantity of spices which we are using. (I have to teach my nose how to know the difference between the spices, and to discern freshness or strength).
Below is a recipe for Punjabi gohst (from daring gourmet) which I have used (minus the spinach as BH is known for his anti-vegetables stance, and I was not cooking 2 pots, and minus the yogurt as BD insisted (rather emphatically) that none of the recipes which she has gotten from her local culinary Gujrati-extract experts show yogurt).
- 1½ pounds beef chuck (or lamb), cut into ½ inch cubes, patted dry and sprinkled with salt and pepper
- 1 tablespoon extra virgin olive oil
- 1 tablespoon ghee (or butter) (paleo: use grass fed or substitute more oil)
- 1 large yellow onion, thinly sliced (about 2 cups)
- 2 cloves garlic, minced
- 1 tablespoons fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- ½ teaspoon turmeric
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground cinnamon
- ½ teaspoon garam masala
- 1 tablespoon tomato paste
- 2 roma tomatoes, chopped
- 2 tablespoons plain whole fat yogurt (paleo: omit)
- 2 cups beef stock
- 5 green cardamom pods
- 1 bay leaf
- ½ teaspoon salt
- 1 (10 oz) package frozen chopped spinach, thawed and thoroughly drained
- Heat the oil and butter in a Dutch oven or heavy pot. Fry the beef until nicely browned on all sides. Transfer to a plate and set aside.
- Saute the onions for 25 minutes until caramelized. Add the garlic and ginger and saute for 3 minutes. Add the spices, except for the bay leaf and cardamom pods, and saute for another minutes.
- Add the tomato paste and the tomatoes and deglaze the bottom of the pan, scraping up any of the browned bits. Cook for 5 minutes. Stir in the yogurt.
- Add the beef cubes, beef broth, bay leaf, cardamom pods and salt. Bring to a simmer, reduce the heat to low, cover and cook for 1 hour, stirring occasionally. Add the spinach and cook for another 30 minutes, stirring occasionally.
- Add salt to taste. Serve with steamed Basmati rice.