Bhoonagosht Recipes

BHUNA GOSHT

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.

TRADITIONAL BABA GHANOUSH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
• Cut a shallow slit along the side of the eggplant and place into a baking dish.
• Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
• Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.

BHUNA GOSHT

Steps:

• Heat the oil/ghee in a large heavy bottomed pan or wok that has a lid.
• When the oil/ghee is hot, add the whole spices and let them sizzle for about 40 seconds.
• Now add the chopped onion and fry until translucent and soft.
• Add the meat and brown for a couple of minutes.
• Pour in the chopped tomatoes and stir them inches.
• Spoon in the ground spices and the garlic and ginger paste.
• Add about 100ml of water and cover to simmer for about five minutes.
• The water will reduce so add a little more. Continue doing this regularly being sure not to let the ingredients burn to the bottom.
• When the meat chunks are tender (about 60 minutes), add the chillis. Then stir in the yogurt. You need to do this quite quickly or the yogurt may curdle.
• Season with salt and pepper to taste.
• You might like to sprinkle just a bit more garam masala over the top just before serving,.