Bhuna Gosht
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 25 mins
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Total Time
1 hr 35 mins
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Servings
6
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Calories
656 kcal
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Course
Main Course, Dinner
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Cuisine
Indian
Bhuna Gosht
Description
This Bhuna Gosht recipe starts by heating oil and frying whole spices such as cloves, peppercorns, and cumin seeds until fragrant. Onions sautéed until soft and browned form the base, followed by adding lamb pieces cooked until slightly browned. Ginger and garlic pastes are incorporated for depth, then a combination of turmeric, Kashmiri chili, black pepper, and salt is stirred in and cooked to develop the spice flavors without burning.
Water is added to partially submerge the meat, which is then covered and simmered steadily for 45 minutes to ensure thorough cooking and tenderization. Yogurt is added towards the end along with garam masala to enrich the sauce and round out the flavors. Fresh coriander sprinkled at serving adds brightness. The preparation technique allows the spices to lodge into the lamb, producing a thick, well-coated curry with complex aroma and heat from the Kashmiri chili.
Bhuna Gosht pairs well with rice or Indian breads, absorbing its robust sauce. The cooking approach maximizes flavor extraction from the spices and tenderizes the meat efficiently, resulting in a satisfying curry with balanced pungency and warmth.
Ingredients
- 1 kg lamb
- 100 ml neutral cooking oil generic cooking oil
- 2 onion
- 1 tsp ginger paste
- 1 tsp garlic paste
- 7-8 cloves
- 1 tsp peppercorn
- 1 tsp cumin seeds Jeera
- 1 tsp salt
- 1 tsp turmeric powder Haldi
- 1 tsp kashmiri chili
- 1 tsp black pepper
- 100 g yogurt
- 1 tsp garam masala
- 2 bullet chili
- 500 ml water
- Coriander
Instructions
- In a pan add the oil and heat up on medium heat until hot
- Add the cloves, whole black peppercorns, cumin seeds and sauté on high heat for 1-2 minutes until fragrant
- Add the finely diced onions then cook for 4-5 minutes on medium heat until softened and lightly browned
- Add the lamb and cook for 15 minutes on medium heat until the lamb has slightly browned and released some water
- Add the ginger paste, garlic paste then cook for a further 2-3 minutes
- Add the salt, Kashmiri chilli powder, black pepper, turmeric powder then cook the spices for 4-5 minutes ensuring that you stir every now and then so the spices do not stick to the pan or burn
- Add the water and mix into the lamb masala – push the lamb below the water to ensure the lamb cooks through
- Cover with a lid and cook on medium heat for 45 minutes – do not keep checking or lifting the lid as this will release the heat and steam that has built up which will increase the cooking time
- Add the yoghurt and cook for a further 4-5 minutes
- Add the garam masala, finely chopped chillies and cook for 1-2 minutes – if you would like to reduce the heat you can remove the seeds from the green chillies
- Garnish with the finely chopped coriander then serve immediately with a side of fresh naan and enjoy!
Notes
- The nutritional information provided is for reference only and may not be exact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 656 kcal
% Daily Value*
| Calories | 656kcal | 33% |
| Carbohydrates | 8g | 3% |
| Protein | 29g | 58% |
| Fat | 56g | 86% |
| Saturated Fat | 19g | 95% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 124mg | 41% |
| Sodium | 511mg | 21% |
| Potassium | 573mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 35mg | 39% |
| Vitamin D | 0.2µg | 1% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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