L A U K I G O S H T
(South Asian Squash with Meat)
Who is your family is a picky eater? How do you handle this situation?
One of the battles we have in our home is what not to cook. I grew up in an average Pakistani home eating all kinds of vegetables, legumes and meats. Like any home, there were picky eaters. My dad is all about meat, not so much vegetables or legumes. My one brother only ate chicken, no potatoes or cheese but still ate pizza and French fries. Now he’s paleo, so even pickier. My other brother’s diet seems to not have grown out of toddler foods. I can’t remember him eating any curry besides chicken with addition of biriyani, fish sticks, pizza, macaroni and cheese, pasta and tandoori chicken.
I thought getting married to a born and bred Pakistani guy would change things. It didn’t. Tinda (Indian apple squash or round squash) and Arvi (taro root) are banned in our home. Eggplant, Lauki (South Asian Squash) and potatoes are disliked but tolerated in small doses, when cooked months apart. He’s all about meat, grilling, stir fry and salads.
Do you see a common denominator here? MEN. My mom, sisters, all of my female friends and I are not picky. We eat just about everything. I personally think men are babied and it passes through generations. I don’t have a son. I wonder if I can change things with my own one day.
Lauki Gosht is one of my childhood favorites. This can be made with any member of the squash family but is best with the light green, long South Asian squash. It is absolutely fabulous when cooked with goat/lamb meat and dried up a bit to be a thicker curry. I love it with boiled rice but it goes well with roti (unleavened flat bread) as well.
Lauki Gosht Course – Entrée Cuisine – Indian, Pakistani Total time – 1 hour 15 minutes Ingredients G oat or Lamb meat – 1 lb. South Asian Long Green Squash – One, diced up including seeds. Pick a squash with green stem and bottom side. Onion – 1 medium, sliced Tomatoes – 2 medium, diced Garlic paste – 1 tbsp Ginger paste – 1 tbsp Red chili powder – 1 tsp or to taste Salt – 1 tsp or to taste Turmeric – 1/3 tsp Coriander powder – 1 tsp Cooking oil – 1/3 cup Instructions 1. Turn Instant Pot on sauté and heat up cooking oil. *Alternatively can put a thick based pot or pressure cooker on medium flame and do the same. 2. Add onion and sauté till golden 3. Add ginger and garlic and sauté for one more minute 4. Add rinsed meat and all spices, then sauté for approximately 5 minutes 5. Add diced tomatoes and sauté slowly till oil separates 6. Add 4 cups of water, cover with lid, place steam release handle on steam and set Instant Pot to Pressure Cook High for 35 minutes. *If using conventional pot, add water, turn flame high. When contents start to boil, turn flame on simmer, partially cover with lid and let it cook for up to 1 hour, stirring occasionally. *If using regular pressure cooker, add water, turn flame high. When contents start to boil, cover with lid and pressure cook per your devices directions. 7. Once done, turn steam release handle to vent and release steam. 8. Remove lid and separate meat into separate bowl. 9. Transfer remaining soup into a wok or a large pan 10. Add the diced squash and cook on medium flame till the soup mostly dries up 11. Return meat to pot, stir, and transfer to serving dish. 12. Serve with boiled basmati rice or roti.
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