Bhuna Gosht Recipes

BHUNA GOSHT

Bhuna Gosht image

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

Ingredients

¼ cup cooking oil
3 pods green cardamom
1 pod black cardamom
2 bay leaves
1 cinnamon stick
6 large onions, sliced thin
6 cloves garlic
1 (1/2 inch) piece fresh ginger root, peeled and julienned
2 teaspoons Kashmiri red chili powder
1 teaspoon ground cumin
½ teaspoon ground turmeric
salt, to taste
2 tomatoes, pureed
2 pounds lamb chops, rinsed and patted dry
2 tablespoons water
3 green chile peppers, halved lengthwise
¼ cup cilantro leaves, for garnish

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

BHUNA GOSHT

Bhuna Gosht image

Make and share this Bhuna Gosht recipe from Food.com.

Provided by Yorky1000

Categories Meat

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons vegetable oil or 3 tablespoons ghee
1 tablespoon black mustard seeds
5 green cardamom pods
3 black cardamom pods
1 cinnamon stick (about 3cm long)
4 bay leaves
750 g chopped onions
750 g beef, cut into bite sized pieces
400 g chopped tomatoes
4 tablespoons ginger-garlic paste
1 tablespoon ground cumin
1 teaspoon red chili powder
1 tablespoon coriander powder
1 tablespoon garam masala
1/2 teaspoon turmeric
2 anaheim chili peppers, sliced
3 tablespoons plain yogurt
salt and pepper

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,.

Nutrition Facts : Calories 495.8, Fat 41.4, SaturatedFat 13.9, Cholesterol 42.4, Sodium 45.4, Carbohydrate 25.8, Fiber 5.4, Sugar 12.5, Protein 8.1

BHUNA GOSHT (SPICY LAMB)

Bhuna Gosht (Spicy Lamb) image

Posted for ZWT-6 for India. Serve with hot, cooked rice. From the Usborne Children's World Cookbook given to my son, from Gramma, when he started learning to cook.

Provided by Tinkerbell

Categories Lamb/Sheep

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 onion, peeled and chopped
2 garlic cloves, minced
3 medium tomatoes, cut into quarters
1 1/2 lbs lean lamb, cut into 1-inch cubes
1 pinch salt
4 tablespoons lemon juice
4 tablespoons butter
1 teaspoon chili powder (or more to taste)
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon black pepper
1 bouillon cube, any flavor
1 cup boiling water
14 ounces tomatoes

Steps:

In large bowl, combine the lamb, salt and the lemon juice. Mix well, then leave it to soak for 15 minutes.
Melt the butter in a in a dutch oven, or a deep pan, and cook the onion and garlic over a low heat for about five minutes, until soft.
Add the lamb and the spices to the pan.
Combine the boiling water and bouillon cube then add it to the pan. Add the can of tomatoes and simmer over low heat, stirring occasionally.
Cook the mixture for 20-25 minutes.

Nutrition Facts : Calories 414.7, Fat 23.1, SaturatedFat 12, Cholesterol 139.6, Sodium 421.3, Carbohydrate 14.1, Fiber 3.7, Sugar 6.8, Protein 38.5

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