Bhuna Gost

INGREDIENTS

750 gms Mutton (cut into medium pieces)
6 Onions Large (sliced)
½ cup Garlic Pods
4 inchs Ginger (sliced)
¾ cup Curd Thick
2.5 tablespoons Coriander powder
2 teaspoon Chili powder Red
½ teaspoon Turmeric powder
1.5 teaspoon Salt
½ cup Cooking Oil
4 - 5 tablespoons ghee (Clarified butter)
2 - 3 tablespoons Coriander Fresh (chopped)
Whole Spices :
6 - 7 Chilies Dry Red
2 Bay leaf
1.2 inchs Cinnamon
1 teaspoon Mace
1 teaspoon Jeera Caraway seeds Shah /
5 - 6 Cloves
5 - 6 Black pepper
5 Cardamom Green
2 - 3 Cardamom Big
½ teaspoon Nutmeg (crushed

METHOD

Wash mutton nicely and keep aside.
Heat oil in a large wok and add whole spices and let them crackle.
Now add whole garlic pods and ginger slices and saute them till golden.
Add sliced onions and fry till they are soft and translucent.
Once the onions are soft, add washed mutton and mix well.
Now add thick curd and salt and let it cook on high flames till curd starts leaving water from sides.
As soon as the water starts appearing from sides, close the lid, simmer the gas and let it cook till mutton is soft and tender.
When the mutton is cooked, add coriander powder, turmeric, red chili powder and mix together.
Turn the flames high and start frying everything till oil starts leaving from sides.
Keep adding ghee (Clarified butter) while frying.
Once the ghee (Clarified butter)/oil starts oozing out from the sides , check salt again and adjust if required.
Slowly the mutton will start to thicken and turn deep brown in color. Turn off the gas and garnish the Bhuna gosht (meat) with lots of coriander.
Serve hot with Rumali roti and salad

POSTED ON

16 Mar 2018

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