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Bhuna Gosht (Braised Meat)



Bhuna Gosht is a delicious Indian meat dish. Gosht meaning meat and bhuna is a style of cooking which is very similar to braising. The meat is fried and then cooked slowly in a spicy stew till the meat is well cooked and soft and almost dry. Cooking this dish take a good lot time so weekend is the best time to indulge in cooking this luxurious delicacy bhuna gosht.


Preparation time  2 to 3 hours
Cooking time  1 to 1 ½  hour
Serves  4 to 6

Ingredients 
2 lb/ 1 kg  meat ( goat/lamb)
2 onion chopped
2 tbsp raw papaya paste
2 tbsp ginger garlic paste
2tbsp tomato paste
2 to 3 whole green chilly
½ cup  yogurt
1tbsp red chili powder or to taste
¼ tsp of black pepper powder
½ tbsp cumin powder
1 tbsp coriander powder
1 tsp turmeric powder
1tsp garam masala powder ( 2 clove, 2  green cardamom,1 large black cardamom, 
¼ inch cinnamon finely powdered)
¼ tsp nutmeg and mace powder
1/4 tsp sugar
1 tbsp of lemon juice
1 tbsp of ghee ( clarified butter)
1 tej patta/ bay leaves
1 tbsp fresh cream
5 to 6 tbsp cooking oil
Salt to taste

Methods Of Cooking

Wash the meat chunks you can use bone less or with bone pieces. Now pat dry. Add raw papaya paste, yogurt, salt, turmeric powder, 1 tsp of ginger garlic paste and now marinate the meat with this mixture. Let it rest for 2 to 3 hours. Now heat oil in a heavy base skillet add bay leaves, sugar and chopped onion. Fry till it is golden then add the remaining ginger garlic paste fry for a minute then add tomato paste and then red chili powder, cumin powder, black pepper powder, coriander powder, salt. Mix well. Stir and cook for a minute. Then add the marinated meat. Stir and fry the meat for at least 10 to 15 minutes. Then add 3 cup of hot water. Cook in a slow flame for 30 to 40 minutes putting the lid on, till the mutton is soft and well cooked. When the mutton is well cooked put off the lid and raises the flame high so that the excess water dry out, stir continuously. Add ghee and garam masala powder, nutmeg and mace powder. Mix well. Then add fresh cream mix well and put off the flame. Cover and give 5 minutes standing time. Garnish with fresh coriander. Serve with hot long grain basmati rice, naan paratha or simple flat bread.





Happy Cooking!

Comments

  1. Dear sutapa
    Very nice recipe and the description and the small prints...only thing I wont have time to cook this one now.....I like the use of papaya paste...it is a must for most lamb dishes...I use papaya paste for BBQ chaps and tikkas of lamb...book marking !
    Bhalo theko

    ReplyDelete
  2. I love this recipe !!! Such flavour ! But I have never come across Raw Papaya Paste before. Could you explain ? Thank you so much !!

    ReplyDelete
  3. Mary raw papaya paste is nothing but green papaya paste. Rinse the papaya under warm water, then cut into the papaya about ¼" deep and peel off the skin. You should be left with a slightly soft, fleshy fruit.Chop the papaya fruit into small cubes. Add a pinch of salt and make a thick paste. This is used as meat tenderizer. Papaya contains the enzyme Papain used to soften up
    the meat so that it is tender enough to soak up spices and marinades. If you are cooking the meat for pregnant woman then avoid this raw papaya this could be harmful for the new born.

    ReplyDelete
  4. I love slow cooked meat dishes...they make the kitchen smell so wonderful! And we're having an early cool streak...perfect for a meal like this!

    ReplyDelete

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