Bhuna Gosht
Bhuna Gosht is a hearty, spicy meat preparation and is a favorite among meat lovers. It is deeply rooted in the culinary traditions of India, especially North Indian and Pakistani cuisine. The name itself is indicative of its preparation style: "bhuna" means "to roast" or "to fry," and "gosht" translates to "meat."
Ingredients
- 2 Large size Red Onion (About 9 oz, thinly sliced)
- 2 Cinnamon bark
- 10 to 12 Cloves
- 5 to 7 Green cardamoms
- 2 Black Cardamoms
- 2 tablespoon Mustard oil
- Few sprigs of cilantro leaves (Chop the stems separately and the leaves separately. )
- Salt to taste
To marinate the goat meat
- 1.5 Lb Goat meat
- ½ tablespoon Turmeric powder
- 1 tablespoon Kashmiri Red chili powder (If you want spicer taste, then add half of Kashmiri chili powder and half of spicy red chili powder. )
- 1 and ½ tablespoon Coriander powder
- 4 Garlic cloves
- 1 Inch Fresh ginger
- 2 Green chili
- 1 Small Red onion (About 5 oz)
- Salt to taste
- Juice of 1 lime
Instructions
Marinate the Goat meat
- Grind the garlic, ginger and green chili.
- Thinly slice the onion.
- In a mixing bowl, add the meat, 1 teaspoon salt, ground spices mentioned above, sliced onion, ginger garlic paste and juice of the lime. Mix it properly and leave aside for 1 to 2 hours.
Preparing Bhuna Gosht
- In a heavy bottom pan, heat the mustard oil and then add the whole spices. Let it sizzle for a few seconds to release the aroma.
- Scatter the sliced onion and season with little salt. Cook the onion until it's softened and almost a mild brown shade.
- Add the marinated mutton and stir it around to mix with every thing properly. Let it sear for 5 minutes.
- Add the finely chopped cilantro sprigs stems and cook the meat for another 7 minutes or until the raw aroma of the spices are gone. You should see oil releasing from the side of the pan.
- Pour ½ cup hot water, stir it around. Cover the pan and let it simmer in medium low heat for 15 minutes.
- After 15 minutes, pour ½ cup water again and continue simmering for 15 minutes. Continue doing this step for 1 and ½ or until the meat is cooked through and tender. You will notice that after every 15 minutes, the color of the meat with change to a darker shade and will eventually get this rich red hue once cooked through.
- Taste for salt at the end and add more if needed.
- Garnish with finely chopped cilantro leaves and enjoy warm!
Nutrition
Calories: 132kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.003gSodium: 82mgPotassium: 237mgFiber: 5gSugar: 4gVitamin A: 8IUVitamin C: 11mgCalcium: 74mgIron: 2mg