5 from 8 votes
Bhuna Gosht
A thick, rich and intense sauce clings to the meltingly tender meat in this classic Indian curry. A true wonder of flavour and fragrance.
Prep Time
30 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 15 mins
Servings:
6
Calories:
593 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
For the onion paste
- 2 onion peeled & roughly chopped
- 6 garlic peeled, cloves
- 3 tbsp ginger (chopped)
For the spice paste
- 6 dried red chili
- 3 tsp fennel seeds
- 2 tsp mustard seeds
- 3 tsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp fenugreek seeds
Other ingredients
- 2.2 lb pork (butt - cut into large chunks) (you can also use lamb shoulder/leg or beef chuck)
- ½ tsp Turmeric
- 1 tsp salt (heaped)
- 1 tsp sugar
- ⅓ cup vegetable oil
- 2 tomato chopped
- 10 curry leaves (fresh)
Instructions
- Sprinkle the pork with turmeric, salt and sugar and set aside.
- Add all the spice paste ingredients to a dry frying pan over a moderate heat. Stir a little until the spices begin to pop and jump around the pan. Stir for no more than 30 seconds to avoid them burning - this will make curry bitter. Remove from the heat and quickly pour the spices into a spice grinder or pestle & mortar.
- Grind the spices into a fine powder then pour in around 1 cup water. It'll be quite wet. Set aside while you complete the other steps and it'll thicken up.
- In a food processor or using a hand blender, blend the onion, garlic and ginger into a puree.
- Heat a wok or large pan with the oil over a moderate/high heat. When hot, drop in the curry leaves and let them splutter for a few seconds, before adding the onion paste. Stir fry this paste for about 5-7 minutes until browned and most of the moisture has evaporated.
- Add the tomato and again, stir for 5 minutes until it's beginning to break down. Be careful no to let the paste burn.
- Add the spice paste, and stir for about 30 seconds before adding the pork and 1 cup water. Stir well to combine everything. Bring to a boil, then reduce the heat to low. Pop on a lid and cook for 1½-2 hours until the pork is tender (you may need to adjust this time if you're using a different meat as they may take longer). The curry should be very gently bubbling.Stir every 15 minutes or so to ensure things are not sticking.
- Once cooked, check for salt levels and adjust if you think it needs more. That's it!
- Serve with Indian breads or lots and lots of fluffy basmati rice.
Cup of Yum
Nutrition Information
Calories
593kcal
(30%)
Carbohydrates
10g
(3%)
Protein
30g
(60%)
Fat
48g
(74%)
Saturated Fat
23g
(115%)
Cholesterol
120mg
(40%)
Sodium
489mg
(20%)
Potassium
714mg
(15%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
558IU
(11%)
Vitamin C
44mg
(49%)
Calcium
77mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 593
% Daily Value*
| Calories | 593kcal | 30% |
| Carbohydrates | 10g | 3% |
| Protein | 30g | 60% |
| Fat | 48g | 74% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 120mg | 40% |
| Sodium | 489mg | 20% |
| Potassium | 714mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 558IU | 11% |
| Vitamin C | 44mg | 49% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.