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 INGREDIENTS: Serves 8 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
cumin seed 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 10 cloves, 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 METHOD: 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.
