Bhuna Gosht ~ Guest post from Shobs Kitchen

The second guest blogger for the day is Shobhana from Shob's Kitchen ... I came upon her page randomly on facebook - I still don't remember where and how ... but ever since... I have enjoyed following her recipes ... if you are a meat lover, you should check it out! The pictures will make you droooollll ... anyways I should let her take over now!

Summary

    The second guest blogger for the day is Shobhana from Shob’s Kitchen … I came upon her page randomly on facebook – I still don’t remember where and how … but ever since… I have enjoyed following her recipes … if you are a meat lover, you should check it out! The pictures will make you droooollll … anyways I should let her take over now!

    About Me: New mom and a housewife. Passionate foodie and I have been actively blogging since my marriage in 2012. My mom is my inspiration and its from her I learnt the basics. Cooking is my stress buster and collecting recipes is my hobby

    Bhuna Gosht is one of the most popular dishes in India. The term ‘Gosht’ is a Persian translation for Meat and one can find this term mentioned in a lot of Indian and Pakistani dishes too. ‘Bhuna’ means pan frying the meat with onions, tomatoes and spices and that’s what gives this dish its name. Ok coming to the dish, its an easy dish to cook and is absolute delish. You can make this in a pressure cooker too but traditionally it is slow cooking the meat in its own juices and that is what gives that distinct taste and flavour to the recipe

    Serves 4 – 5

    You Will Need:

    500g Mutton

    3 Green Cardamoms

    1 Black Cardamom

    2 Bay leaves

    1 Cinnamon Stick

    6 large Onions, Finely Sliced

    1 tbsp of Ginger Garlic Paste

    1.5 – 2 tsp Kashmiri Red Chilli Powder (Adjust to your taste)

    1 tsp Cumin Powder

    1/2 tsp Turmeric Powder

    Salt to Taste

    2 Large Tomatoes, Pureed

    1/2 Cup Water

    3 – 4 Green Chillies, Finely Chopped (Adjust to your taste)

    Generous Handful of Fresh Finely Chopped Coriander Leaves

    Enough Oil to Saute about 1/2 cup or more

    The Cooking:

    Step 1:

    Wash and pat dry the mutton

    Note: I always prefer meat on the bone. That’s where the flavour is but you can also use boneless mutton

    Step 2:

    Heat a heavy bottom kadai / non stick deep shallow vessel with Oil. Once hot pop in the bay leaves, cinnamon stick and cardamoms. Let it crackle then add the sliced onions. Saute on high heat till the onions are golden brown. Then add the ginger garlic paste and saute till the raw flavours of ginger garlic goes off, about a min will do

    Step 3:

    Now add the turmeric powder, cumin powder and red chilli powder. Saute for another min or so

    Note: Kashmiri Red Chilli Powder gives that deep red colour to the dish and are less in spice. Be careful not to burn the dry spices

    Step 4:

    Once thats done pour in the pureed tomatoes and mix well. Cook this till the oil starts to separate from the sides. Then add the mutton, green chillies and freshly chopped coriander leaves. Give a good mix so that the mutton is well coated with the masala

    Step 5:

    Add just 1/2 cup of water to begin with. Traditionally the meat needs to cook in its own juices so don’t add too much water. Bring the heat down to its lowest and mix well. then cover and cook till the meat is tender. This will take about 1.5 hrs

    Note: Stir the mutton once in awhile to make sure it does not stick to the bottom. If you find the water is too less and there is a threat of burning the mutton then add little more water. But try cooking the mutton with less water. In case there is a lot of gravy then uncover once the mutton is cooked and let it thicken

    Step 6:

    Take off heat and garnish with fresh coriander leaves and serve hot with kulchas / naan or any of your favourite roti

    Happy Cooking!

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