Bhuna Gosht - Illustrated

[976bar]

Bhuna Gosht

Lamb or Mutton- 1kg (cut into pieces),

FOR MARINADE
Yogurt-100gms,
Onion paste-200gms
Ginger paste-15gms
Garlic paste-25gms
Turmeric powder-1 1/2tsps
Red chilli powder-1 1/2tsps
Oil-1tbsp
Salt to taste

OTHER INGREDIENTS
Oil ? 2 tbsp
Star Anise ? 1
Tomato Puree ? 10ml
Lamb Stock cube ? 1/2
Sliced onion-250gms
Bay leaves-2
Green cardamoms-3
Cloves-3
Cinnamon stick-1
Garam masala powder-1tsp
Nutmeg powder-1/4tsp or to taste
Sugar to taste.

Method
Mix all the ingredients listed under FOR MARINADE and marinade the meat with this mixture. Keep aside for 2 hours minimum. I marinated this for 24 hours.



Heat the remaining oil and fry the sliced onions till brown and crisp. Drain out and keep aside.



In the remaining oil fry bay leaves, whole garam masala (Green Cardamoms, Cloves, Cinnamon Stick), tomato puree and 1tsp sugar. When they are brown add marinated Lamb/mutton along with the marinade and Cook over a high flame till liquid dries up and oil has come to the surface.

Put the half cooked lamb/mutton in a pressure cooker. Add a little water and the ? lamb stock cube. Pressure cook until the meat is tender. Turn off the gas and let it cool.

Open the lid, cook on a high flame till liquid dries up and oil floats up. Add garam masala powder, nutmeg and fried onion. Mix well.

Serve hot with rice and Naan.

[976bar]

Sorry everyone, but I just cannot seem to get the pics on here!!!! grrrrrr 

[chriswg]

Upload them to a free Picasa account then just paste a link to the album. It's not ideal, but a good enough solution and pretty quick and easy to set up.

The recipe looks lovely! It's time I start branching out from the standard Madras or Vindaloo.

[seekingcurry]

976's images

[976bar]

WOW, my pics finally appeared!!! lol

This was lovely.....

[PaulP]

Thanks for sharing the recipe - just a question, what do you do with the star anise?

Paul.

[976bar]

Hi Paul,

I fry it whole with the onion when i cook it. It gives a wonderful aroma and flavour to the dish. But it has to go in at the onion stage

[976bar]

Oh! Many thanks to Seekingcurry for finding my images and producing them on here