Gosht Aloo Bukhara (Beef curry with Plums)

yellow bowl with beef & plum curry topped with almonds.

5 from 1 vote

Gosht Aloo Bukhara (Beef curry with Plums)

Sumptuous beef curry with plums, also known as Gosht Aloo Bukhara, is a sweet and sour Kashmiri version of Korma that's a family favorite!

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: Pakistani

Keyword: BeefWithPlumCurry, GoshtAlooBukhara, KashmiriAlooBukharaKorma

Servings: people

Calories: 522kcal

Author: Nosheen Babar

Ingredients

2 lbs beef (see notes)
½ cup oil
2 onions
2 tsps garlic paste
4 roma tomatoes
2 tsps salt
2 tsps red chili powder
2 tsps coriander powder
½ tsp turmeric powder
2 green chilies
2 tbsps sugar (see notes)
7 oz dried plums (see notes)
2 tbsps slivered almonds

Instructions

Soak the plums in hot water for 2 hours to rehydrate them.
Slice the onions and saute them in hot oil till they are a nice medium brown.
Add the garlic and saute for 30-60 seconds.
Add the meat and saute till the pink completely disappears.
Add in all of the spices and saute for a minute or two to allow the spices to bloom.
Add the tomatoes along with 2 cups of water, cover, and cook on medium-low till the meat is tender (see notes).
Add the chopped green chilies and cook uncovered on medium-high till the liquid starts to dry up (see notes).
When the oil starts to rise to the top and the curry is completely blended, add in the sugar and plums along with the soaking liquid.
Cover and cook on medium-low for 10-15 minutes.
Uncover, turn on high, and cook till your curry reaches the desired consistency (see notes).
Garnish with almonds, and serve the curry with fresh hot naan.

Video

Notes

The meat - Using the right quality of meat is important to the final results of this curry. I use tenderloin here in the US and my mother always used "undercut" in Pakistan. If you decide to use goat meat then meat from the hind leg or shoulder portion is the best choice.

Sugar - I use sugar in the raw for the curry as that's my preferred sugar and what I usually have on hand. White granulated sugar works just as well.

Dried plums - The dried plums used in this curry are known as "Aloo Bukhara" and are of a specific variety. They are not the same as prunes, being very sour, and give the curry its unique taste. I don't recommend substituting them as they are essential to the recipe. You can source them at any South Asian store or at www.amazon.com via this link.

Cooking the curry - The total cooking time for the curry is about 1 hour. This time can vary based on the equipment you're using as well as factors such as altitude, depending on your location. This is usually what my timeline looks like:

The initial roasting period to saute the meat and bloom the spices takes about 10 minutes.
A 30-minute cooking period follows and usually gets the meat about 80% cooked.
A second roast takes about 10 minutes and helps bind all the ingredients so the curry is smooth and velvety.
The final 10-minute cooking with the sugar and plums helps give a slightly glossy and caramelized finish to the curry.

Nutrition