Gosht
| Type | Meat |
|---|---|
| Main ingredients | Goat meat |
 Cookbook: Gosht  Media: Gosht | |
Several South Asian languages have adopted the Persian word gosht گوشت (also spelled ghosht), meaning "meat" or "flesh".[1]
Gosht forms an essential part of Pakistani cuisine, which features many meat-based gravies.
In India, most gosht dishes include goat or mutton. In India the term "mutton" is more likely to refer to the meat of a goat rather than that of an adult sheep, as it does elsewhere in the English-speaking world. When Indian dishes are adapted for Western diners, lamb is the meat most often used in the adaptation. This has led to a common misconception that gosht means "lamb".
As the Hindu religion prohibits eating beef, and Islam prohibits the eating of pork, Indian gosht is not traditionally made with these meats.
Variations include:
- bhuna ghosht
- kadhai gosht
- raan gosht
- dal gosht
- nihari gosht
- rara gosht
- saag gosht (which includes spinach)
Karahi gosht is cooked in a traditional cooking-pot, from which it takes its name.