Pakistani Bhuna Gosht Food
BHUNA GOSHT
What makes this curry special is the 'bhuna' part. This consists of pan-frying the meat with spices. The meat cooks in its own juices, which is what gives the deep flavour. It is a bit time consuming, but the end result is delicious.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat the oil in a large skillet over medium heat. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic. Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown; season with the red chili powder, turmeric, cumin, and salt. Add the tomatoes and continue cooking until the oil separates from the gravy, about 5 minutes more.
- Place the lamb chops into the mixture in the skillet and increase heat to medium-low. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 minutes. Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and add the green chile peppers and cilantro leaves. Increase the heat to high and cook another 3 to 5 minutes. Serve hot.
Nutrition Facts : Calories 453.1 calories, Carbohydrate 20.5 g, Cholesterol 89.7 mg, Fat 30.4 g, Fiber 4.3 g, Protein 25.6 g, SaturatedFat 10.4 g, Sodium 90.3 mg, Sugar 8.9 g
BHINDI GOSHT
Make and share this Bhindi Gosht recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Cut the chicken into 1 12 inch pieces.Put the onions,garlic,salt, chili powder, ground coriander, and meat in a heavy based pot. cook for 20 to 25 minutes, or until the meat is half cook.
- Add tomatoes and ginger in the meat and cook for 5 minutes, stir all the time to mashed the tomatoes.
- Prepare bhuna gosht. Meanwhile wash Okra under running water, dry with tea cloth or just spread in a tray for some time. Now cut Okra by removing head and tail in to half inch slices.
- In a large pan heat oil over high heat, add onions and fry until change color and edges turn light brown. Remove onion from oil and keep aside.
- .Fry Okra in the same oil until it changes its color and edges start getting brown. Remove Okra from oil and discard oil.
- Put Okra, onions and green chilli into hot bhuna meat. Stir with care, cover the pan and cook for about 10 minutes over low heat.
Nutrition Facts : Calories 351.6, Fat 16.7, SaturatedFat 2.6, Cholesterol 56.7, Sodium 85.5, Carbohydrate 27.8, Fiber 6.7, Sugar 13.2, Protein 25.9
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- Wash the mutton and keep aside. In a mixing bowl, add everything listed in the “marination” category above, and add washed mutton pieces and mix everything well. Cover and Keep aside for 40-45 minutes.
- In a heavy bottom pan, heat oil over medium heat. Add asafoetida and cumin seeds. Once they crackle, add chopped onion and sauté till they turn pinkish brown. Add ginger-garlic paste now and sauté again.
- Add green chillies, coriander powder, mutton masala, salt and turmeric powder and sauté for a minute. Add chopped tomatoes now and sauté till they are cooked.
- Add marinated mutton and mix well. Now add 2 cups of water and cover with lid. let it cook for 30-35 minutes on low medium heat. After that, add yogurt and mix gently. Cover again and let it cook for 10 more minutes.
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