Bhuna gosht

Bhuna gosht

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

The British called all the dishes they encountered in India ‘curry’. However, every curry is cooked with a distinctive technique that results in a special flavour and texture. This family favourite, a North Indian recipe, is a fairly dry curry – its individual flavour obtained by constant bhunao-ing (stir-frying) until the meat and spices have a roasted, toasted taste. Serve it with Pooris, Parathas or steamed basmati rice.

Ingredients

Quantity Ingredient
60ml vegetable or canola oil
2 large onions, chopped
2 tablespoons Ginger paste
2 tablespoons Garlic paste
2 tablespoons cumin seeds, roasted and ground
3 tablespoons coriander seeds, roasted and ground
1 teaspoon fenugreek seeds, roasted and ground
2 teaspoons turmeric
2 teaspoons chilli powder
60g plain yoghurt
1kg diced beef, lamb or goat or beef, lamb or goat chops, or a combination of both, (see note)
1/2-1 teaspoon salt, or to taste
coriander leaves, to garnish

Method

  1. Heat the oil in a large heavy-based saucepan over a medium heat. Sauté the onion, stirring occasionally, for about 10 minutes, or until dark brown. Add the ginger and garlic pastes and sauté, stirring frequently, for 2 minutes.
  2. Mix together the cumin, coriander, fenugreek, turmeric and chilli powder in a small bowl. Tip this into the onion mixture and cook, stirring continuously, for 2 minutes, while gradually adding the yoghurt at the same time to moisten the mixture and prevent it from sticking.
  3. Add the meat and salt and stir to mix through. Increase the heat to high and stir-fry over a high heat for about 20 minutes, or until the oil separates from the masala (the combination of spices) and a glaze or shine develops on the meat.
  4. Stir in 250 ml water, then reduce the heat to low, cover and simmer for about 40 minutes, or until the meat is tender.
  5. Garnish with plenty of coriander leaves and serve.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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