Bhuna Gosht
Bhuna gosht, a curry with a thick, reduced sauce. Karahi or Kadhai gosht, cooked in a traditional round-sided pot. Raan gosht, roasted leg of mutton. Dal gosht, with lentils or peas.
Ingredients
- 1/2 kilogram(kg) Boneless leg of lamb,cut into pieces
- 2 medium onions,finely chopped
- 1 medium sized onions,sliced into thin rings
- 1 tin peeled tomatoes,chopped
- 2 medium fresh tomatoes
- 4 tablespoon(tbsp) yoghurt
- 2 teaspoon(tsp) ginger paste
- 1 teaspoon(tsp) garlic paste
- 1 teaspoon(tsp) coarsely ground/cumin seeds
- 1 teaspoon(tsp) coriander/cumin powder.
- 1/2 teaspoon(tsp) turmeric
- 1 teaspoon(tsp) garam masala powder
- 2 teaspoon(tsp) ground green chillies
- 2 tablespoons(tbsp) tomato puree
- 4 tablespoons(tbsp) oil
- 3 pods of cardamom
- 2-3 cloves
- 1/2 teaspoon(tsp) chopped coriander leaves
- salt to taste
- 3 tablespoons(tbsp) lemon juice
Instructions
- Heat oil in a thick eased saucepan.When hot add the coarsely ground cumin, cinnamon. cardamom and doves, and allow them to splutter
- Add the chopped onions and fry until golden brown. Then stir in chillies, garlic and ginger
- Add the coriander/cumin powder and turmeric,stir for a couple of minutes and add the meat
- Fry for a few minutes until well blended
- Stir in the peeled tomatoes,tomato puree.yoghurt and salt
- Cover the saucepan end cook on very low heat until the meat Is tender (1,1/2 to 2hours).Add water, If necessary, when cooking the meat
- When the meat is nearly cooked, cut the tomatoes into large chunks and add to the meat together with the onion rings
- Cook for about 10 minutes until the sauce becomes very thick
- Add garam masala. coriander leaves and lemon juice and stir
- Serve with parathas or naans.