Shatkora Gosht at Bangla Town, London

[spiceyokooko]

Gohst actually means sheep, but as Phil states it is usually mutton but mostly lamb in the UK.

Agreed. Gosht is sheep.

Lamb comes from young lambs and mutton comes old sheep It's the age of it that defines whether it's lamb or mutton but I can't for the life of me remember what the definitions are, up to 6 months and up to 2 years I think.

[Peripatetic Phil]

Lamb comes from young lambs and mutton comes old sheep It's the age of it that defines whether it's lamb or mutton but I can't for the life of me remember what the definitions are, up to 6 months and up to 2 years I think.

There is also the term "hogget" for meat from a one-year-old sheep.  But "gosht" means "meat", not "sheep meat", and is just as likely to be used to refer to the meat from (e.g.,) goats.

** Phil.

[spiceyokooko]

There were several interesting aspects to that Video, not least of which was the pan which looked a lot like either a cast iron pan or a seasoned steel one, but it wasn't a standard aluminium one. Also that the cooking stove and tandoori were right at the front counter and not hidden away.

[Malc.]

Lamb is an animal up to 12 months, hogget is an animal 12-24 months, and mutton is anything older.

[goncalo]

Just happen to notice that this video contains a recipe attached, but it's sort of a home styled recipe. Perhaps it's a staff curry.

2 hpd desert spoons of panchforan? sounds like a lot.

RECIPE SHATKORA GOSHT
most popular dish from Sylhet, Bangladesh

Ingredients
2 tbsp. (mustard) oil
5 tsp. panchforan mix (mix of mustard seed, anise seed, caraway seed, fennel seed and fenugreek seed)
2 small onions, thinly sliced
2 tsp. minced garlic
2 tsp. ginger paste
2 tbsp. rooh afza chilli sauce
2 tsp. coriander powder
1 lb. lamb (or beef), cut in cubes
3 cups hot water

[Kashmiri Bob]

Good spot Goncalo. Very interesting.  Just done a quick search on rooh afza chilli sauce.  Seems rooh afza  is a rose flavoured syrup.  Hmm.  Now there's an idea.  I'm thinking balti.  Coincidently, I was out shopping yesterday with my fav chef in tow.  Was hoping to get some more fresh naga, but the shop I get them from was out.  However, they've now got fresh shatkora in stock!  Got a couple of tips from chef.  When selecting fresh shatkora to buy, search out the ones that are lightest in weight.  So, it you pick up two similarly sized fruits, you may find that one of them is significantly lighter than the other.  It's quite noticeable.  I would say at least 25 %.  Another tip was that fresh shatkora rind can be chucked straight into a curry.  No need to hard fry it first, as is done with frozen.  Chef scratched the surface of the fruit he'd selected for me to buy, and I had a whiff of it. Blimey! Zing!

Rob     

[DalPuri]

Cant find any reference to a commercially produced Rooh Afza chilli sauce at all.
Found plenty of savoury recipes that add 2 tsp to the dish though. 

This is the only thing i could find.


Chilli sauce
Ingredients
6 red chilies
1 tsp lemon grass root
5 Garlic cloves, peeled
2 tsp chopped ginger
1 Onion diced
1 Lemon zest and juice
4 tbsp vinegar
2 tbsp soya sauce
4 tbsp rooh afza

Taken from here: http://www.ourfrontnews3.blogspot.co.uk/

[Kashmiri Bob]

Can't find a chilli sauce anywhere either.  Looks like whoever uploaded the video may have borrowed the recipe from here:

http://alpin-recipe.blogspot.co.uk/2010/02/shatkora-gosht-most-popular-dish-from.html

I'll be looking into the rose/syrup sauce further though.  Be interested to see how sweet it is.

Rob 

That recipe actually sounds promising DP. Not sure about lemon grass roots. No idea what they smell/taste like.

[Peripatetic Phil]

Not sure about lemon grass roots. No idea what they smell/taste like.

Very nice !  They are a staple of S/E Asian cuisine.
** Phil.

[DalPuri]

Lemon grass is a fantastic ingredient! Probably the closest UK grown equivalent would be the herb lemon verbena. (sherbet flavour)