Bhuna Gosht (Lamb Curry)
Bhunna Gosht (Lamb Curry)
Ingredients:
1kg mutton/lamb
4 tbsp of oil
1kg onions, chopped
10-12 green cardamoms
10-15 cloves
2-3 cinnamon sticks
3-4 black cardamom
2-3 bay leaves
4 tbsp of garlic-ginger paste
½ kg of tomatoes, pureed
2 tsp of red chilli powder
Salt as per taste
2 tsp of dhaniya powder (coriander powder)
2 tsp of jeera powder (cumin seed powder)
200g of fresh yogurt
a few coriander leaves, chopped
1 tsp of garam masala
1 tbsp of kasoori methi (dried fenugreek leaves) optional
Method:
1kg mutton/lamb
4 tbsp of oil
1kg onions, chopped
10-12 green cardamoms
10-15 cloves
2-3 cinnamon sticks
3-4 black cardamom
2-3 bay leaves
4 tbsp of garlic-ginger paste
½ kg of tomatoes, pureed
2 tsp of red chilli powder
Salt as per taste
2 tsp of dhaniya powder (coriander powder)
2 tsp of jeera powder (cumin seed powder)
200g of fresh yogurt
a few coriander leaves, chopped
1 tsp of garam masala
1 tbsp of kasoori methi (dried fenugreek leaves) optional
Method:
- Heat the oil to medium high then add cinnamon, bay leaves, black cardamom, cloves and green cardamom.
- Stir and add the onions, and add salt then stir continuously until they turn golden brown.
- Add in the mutton/lamb and sear it (until the outside changes color). Stir-fry for an additional 5-7 minutes on high heat.
- Add the ginger garlic paste and stir constantly for 2-3 minutes.
- Add the tomato puree, mix well and lower the heat and let it cook gradually, stirring occasionally. Cook for about 20 minutes.
- Add the masalas (red chili powder, cumin powder, coriander powder, salt) mix well.
- Add in the yogurt and coriander. Cook an additional 20-40 minutes until the meat gets tender and the coil separates from the curry.
- Garnish with fresh corriander and garam masala and kasoori methi.