Arvi Gosht

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Arvi is a starchy tuberous edible root that is eaten in Pakistan. There are a lot of desi curries that can be made by Arvi. It is added to meat gravy to make arvi gosht. This dish is commonly made in Punjab and is a favourite combination of many people. Elderly people has some more likeness towards it. It is sreved with hot chapati and mostly eaten in Lunchtime.



  • 1 lb lamb meat, cut into small pieces
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 2-3 green chilies, finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2-3 tablespoons oil
  • 1/2 lb taro root (arvi), peeled and cut into small pieces
  • Fresh coriander leaves, chopped for garnish


  1. In a large pan, heat oil and add cumin seeds. Saute until they start to sizzle.
  2. Add finely chopped onions to the pan and saute until they turn golden brown.
  3. Add ginger and garlic paste to the pan and cook for 2-3 minutes.
  4. Add chopped tomatoes to the pan and cook until they turn mushy.
  5. Add all the spices, including coriander powder, red chili powder, turmeric powder, and salt. Mix well.
  6. Add the lamb meat to the pan and mix with the spice mixture. Cook for a few minutes until the meat is lightly browned.
  7. Add enough water to the pan to cover the lamb meat. Cover the pan with a lid and cook on medium heat for about 20-25 minutes or until the lamb meat is fully cooked and tender.
  8. Once the lamb meat is cooked, add the peeled and chopped taro root (arvi) to the pan and mix well.
  9. Cover the pan with a lid and cook for another 10-15 minutes or until the taro root (arvi) is cooked and tender.
  10. Once done, turn off the heat and garnish with fresh coriander leaves.

Your delicious Arvi Gosht is now ready to serve with naan bread or steamed rice. Enjoy!

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