Gosht

Gosht, written in Persian as گوشت and transliterated as goosht or gosht, is the general term for meat in several languages of West and South Asia, including Persian, Urdu, and Hindi. It denotes edible animal flesh and is used both as a biological term and in culinary contexts to refer to meat-based dishes. In everyday speech, gosht distinguishes meat from other protein sources such as fish and poultry.

In culinary contexts, gosht denotes meat prepared in dishes across Iranian, Afghan, Pakistani, and Indian cuisines. Common preparations include stews, braises, and grilled dishes using lamb, mutton, or beef, with tenderness and flavor shaped by regional techniques, spices, and cooking times. Dishes often described as gosht include gosht kebab or gosht curry, though the exact name and recipe vary by country and tradition.

Cultural and nutritional notes: Meat plays a central role in many meals and festive dishes in the regions where gosht is a common term. Gosht is a source of high-quality protein, fats, vitamins, and minerals, and its preparation reflects local farming practices and culinary heritage. The term is primarily linguistic and culinary, rather than describing a single standardized recipe.