Gursan - Kashmiri Style Meat and Vegetable Stew

Ingredients

In the original Kyrgyz version of Gursan, the stew is typically made with lamb or beef, and the spices used are more influenced by Central Asian flavors. In the Kashmiri adaptation, we incorporate the unique spices and flavors of Kashmiri cuisine, such as fennel, ginger, and Kashmiri red chili powder, to give the dish a distinct Kashmiri twist. Additionally, we use locally available vegetables that are commonly used in Kashmiri cooking, such as turnips, lotus root, and bottle gourd, to enhance the flavors and adapt the dish to the Kashmiri culinary tradition. We alse have the original recipe for Gursan, so you can check it out.

• 500g (1.1 lb) boneless lamb or beef, cut into cubes 500g (1.1 lb) boneless lamb or beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons fennel seeds 2 teaspoons fennel seeds
• 1 teaspoon Kashmiri red chili powder 1 teaspoon Kashmiri red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 2 cups (470ml) water 2 cups (470ml) water
• 2 medium-sized turnips, peeled and diced 2 medium-sized turnips, peeled and diced
• 1 lotus root, peeled and sliced 1 lotus root, peeled and sliced
• 1 small bottle gourd, peeled and diced 1 small bottle gourd, peeled and diced
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the fennel seeds, Kashmiri red chili powder, turmeric powder, ground cumin, and ground coriander to the pot. Stir well to combine the spices with the onion mixture.
4. 4.
   Add the cubed meat to the pot and cook until browned on all sides.
5. 5.
   Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the meat is tender.
6. 6.
   Add the diced turnips, lotus root, and bottle gourd to the pot. Season with salt to taste. Cover the pot again and simmer for an additional 20-30 minutes or until the vegetables are cooked through.
7. 7.
   Garnish the Gursan with fresh cilantro leaves before serving. Serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Lotus root — Peel the lotus root carefully and slice it thinly to ensure even cooking.
• Bottle gourd — Remove the seeds and dice the bottle gourd into small pieces for quicker cooking.
• Kashmiri red chili powder — Adjust the amount of chili powder according to your spice preference. Increase or decrease the quantity to suit your taste.

Tips & Tricks

• For a richer flavor, marinate the meat with the spices for a few hours or overnight before cooking.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the pot during the last few minutes of cooking.
• Adjust the spiciness of the dish by adding more or less Kashmiri red chili powder.
• Serve Kashmiri Gursan with a dollop of yogurt on top for a creamy and cooling contrast to the spices.
• Leftover Gursan can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve Kashmiri Gursan hot with steamed rice or naan bread. Garnish with fresh cilantro leaves for added freshness and aroma.

Presentation advice

Present the Kashmiri Gursan in a deep serving dish, allowing the vibrant colors of the vegetables to shine through. Sprinkle some additional fennel seeds and Kashmiri red chili powder on top for an extra touch of visual appeal.