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.