Ghambar, was originally the celebration to offer thanks to God, for the four different seasons, on which the prosperity of the world depended. These were free but today, in our Sub- continent in the month of 'Dae', in memory of our departed ones, special food is cooked. As it is not possible to feed the whole community free, it is on nominal subscription so that all may eat together on on table, rich and poor, not only in wealth but in intellectual knowledge, with the idea of meeting together, to learn from each other. The menu usually is Ambakalia, kuchumbar, rotli, papata ma gosht, Dhansaak and a sweet.
GHAMBAR NU PAPETA MA GOSHT
Meat with Potatoes
1 kg fatty meat, cleaned washed and cut into medium sized pieces.
Grind into a smooth paste with water:
60 grms ginger
20 cloves garlic
1 tsp white
6 small green chillies
8 big dried red chillies
1 1/2 tsp salt
Mix together and keep aside garam masala:
4 cinnamon sticks, 2" long
13 black peppercorns
8 white cardamoms
8 black cardamoms
400 grms tomatoes, peel and finely chop
750 grms potatoes, cut with skin into medium size pieces
and boil until just tender. Deep fry until
golden brown in oil
400 grms onion, peel and finely chop
In a pan heat 8 tbsps oil. Add in and fry until golden
brown the onions. Add the masala paste and fry for 2-3
minutes. Add water, from time to time, to avoid
sticking. Add in the meat and fry until brown. If the
meat sticks to the pan, add a little of the tomato puree. Add in
the garam masala and fry for a minute and then the tomato puree.
Add into the pot 1 1/2 cups water. Cover with lid and cook in the
oven for 1 1/2 hrs or until meat is tender on 300 degrees.
Add potatoes 10 minutes before serving. Serve hot with rotlies or
crisp bread and Gor Amli nu Kuchumbar and Lime.