Bhoona Gosht Recipes
BHUNA GOSHT
What makes this curry special is the 'bhuna' part. This consists of pan-frying the meat with spices. The meat cooks in its own juices, which is what gives the deep flavour. It is a bit time consuming, but the end result is delicious.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat the oil in a large skillet over medium heat. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic. Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown; season with the red chili powder, turmeric, cumin, and salt. Add the tomatoes and continue cooking until the oil separates from the gravy, about 5 minutes more.
- Place the lamb chops into the mixture in the skillet and increase heat to medium-low. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 minutes. Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and add the green chile peppers and cilantro leaves. Increase the heat to high and cook another 3 to 5 minutes. Serve hot.
Nutrition Facts : Calories 453.1 calories, Carbohydrate 20.5 g, Cholesterol 89.7 mg, Fat 30.4 g, Fiber 4.3 g, Protein 25.6 g, SaturatedFat 10.4 g, Sodium 90.3 mg, Sugar 8.9 g
BHOONA GOSHT
One of our favourite lamb curries, from a book Indian Cooking. You need to take care with the heat at particular stages to achieve the right finished dish. Looks fiddly, and it may be but it's worth it.
Provided by JustJanS
Categories Curries
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Trim the fat from the meat and cut into 1-inch cubes.
- Heat the oil over medium heat and fry the onions, ginger and garlic until the onions are just soft (about 5 minutes).
- Lower the heat and add the turmeric, cumin, coriander and red chilli powder.
- Stir and fry for 2-3 minutes.
- Add the meat and turn the heat to medium.
- Fry for 5 minutes stirring frequently.
- Cover the pan and cook on medium heat until all the liquid dries out.
- Turn the heat to high and fry the meat for 2-3 minutes continuously.
- Reduce the heat to medium and fry for a further 7-8 minutes, stirring frequently.
- By now the meat should look fairly dry and the fat should be floating on the surface.
- Some of the fat can be drained off at this stage, but be careful not to drain off any spices.
- Add the water and salt and bring to the boil, cover and simmer for 50-60 minutes or until the meat is tender.
- Add more water if necessary.
- At the end of the cooking time, the thick spice paste should be clinging to the meat.
- Add the chopped tomatoes and the green chillies.
- Stir and fry for 3-4 minutes.
- Stir in the garam masala and half the cilantro leaves and remove from heat.
- Put the bhoona gosht into a serving dish and arrange the sliced tomatoes round the meat.
- Sprinkle the remaining cilantro on top.
Nutrition Facts : Calories 749.1, Fat 51.6, SaturatedFat 16.8, Cholesterol 167.2, Sodium 1032.8, Carbohydrate 22, Fiber 4.3, Sugar 9.6, Protein 49.7
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