Where the meat and spices are cooked in Ghee/oil without water over low to medium heat. Meat cooks in it's own moisture. This process gives the meat a beautiful texture and rich flavour.
This recipe is little different though.
This prepration is just yummilicious in taste and a smash-hit at my home. Though it doesn't require much ingredients, but really rich in taste & flavour. Only most important thing is, you need really good quality for best result. It's a dry kind of dish and I served with plain phulka..but it is awesome with parantha! this awesome recipe..
Ingredients
- Mutton 500 gm (raan and shoulder pieces mixed)
- Tomato 2 large (cut into thin slices)
- Onion 1 small (very thinly sliced...the original recipe doesn't ask to add onion but Satyaki da suggested to add little thinly sliced onion when you are making it in large quantity)
- Ginger garlic paste - 2 table spoon (I added 3 chillies..as I like it spicy)
- Cumin seed - 1/2 tsp
- Red chilli powder ( kashmiri chilli) according to taste
- Salt - to taste
- Turmeric powder 1/4 teaspoon and little more
- Black cardamom 2
- Green cardamom 4-5
- Oil and ghee /clarified butter 5-6 table spoon
How to prepare "Bhuna Gosht
- Wash and clean the mutton first and boil with salt and turmeric powder in a thick bottomed pan. Cook over lowest heat. Cook the mutton until really soft and you have 1 cup "yakhni" (mutton stock) left . But do not use pressure cooker. Slow cook the mutton. It enhances the taste. It will take 3 to 3 and half hours.
- Heat oil and ghee (I used half oil and half ghee) in a separate pan. Add cumin seed..give it few stirs and add onion (yes, I used). Fry onion until soft and brownish.
- Add tomato slices next. Cook over low flame until tomato is soft, smashed, smooth and creamy.
- Now add ginger garlic paste and fry/cook over low to medium heat until oil separates from spices and you get beautiful aroma of cooked spices. Add boiled mutton pieces,chilli powder and cook again for sometimes until oil is totally separated from meat and spices. This cooking process is called "bhunna".
- Finally add the "yakhni" (mutton stock) and salt (if needed..as you have added salt while boiling mutton) to it and again "bhuno" over low to medium heat...until water evaporates leaving meat pieces coated with spices and fat.
- Now the last step is to add cardamoms. Take out cardamom seeds and make a fine powder of them. Add this cardamom powder to the mutton.This gives it a beautiful aroma which is it's signature ingredient. Your "bhuna gosht" is ready to serve. The whole process takes 3:30 to 4 hours.
- You can garnish with julienned ginger while serving.
- Best served with phuka/parantha/naan.
Mughlai Karahi Gosht
Slow cooked lamb curry with tomatoes, garlic and garam masala
Ingredients
(Serves 4)
1 kg leg of lamb on the bone cut to bite size pieces
5 garlic roughly chopped
1½" ginger roughly chopped
4 tbsp vegetable oil
500gms tomato thinly sliced
200gms onions thinly sliced
1½ tsp kashmiri chilli powder (or mild paprika)
Salt to taste
2 tbsp greek yoghurt
2 tsp coriander powder
Pinch turmeric powder
1 tsp black cumin seeds coarsely crushed
½ tsp black pepper coarsely crushed
1/4 tsp garam masala powder
2 green chillies slit lengthwise (optional)
1 tbsp chopped coriander leaves
1 tbsp chopped mint leaves
½" ginger slivers for garnish
Method
- Add the lamb to a mixing bowl. Crush the garlic and ginger to a coarse paste and add to the lamb. Stir well and set aside for an hour or overnight if you have time.
- In a heavy bottom large saucepan or kadhai heat the oil on a medium heat. Add the marinated lamb chunks and fry for 5-6 minutes stirring well to seal. Add the sliced tomatoes and cook for a further 8 minutes. The tomatoes will begin to break down and soften. Add the onions and chilli powder and stir well cooking for a further 3 minutes. Season to taste. Now lower the heat and simmer with the lid on for 30 minutes stirring half way through the cooking process.
- Add the greek yoghurt to a small bowl and mix in the ground spices; coriander, turmeric, cumin and black pepper. Add this to the karahi gosht and stir well making sure the yoghurt does not split. Continue simmering on a low heat and with the lid half over the pan, cook the lamb for 45-50minutes stirring half way through cooking making sure it doesn’t stick to the bottom of the pan.
- Turn the heat off and while it’s still warm add the garam masala, coriander, mint and ginger slivers
Normally Bhuna Gosht.
Normally Bhuna Gosht is prepared with minced onion, ginger and garlic, but here in this Pakistani version of Bhuna Gosht, the onions are fine sliced and whole garlic lobes with ginger juliennes are fried till the mutton is tender and turns into deep brown/chocolaty in color. This frying technique is known as ‘bhuna’ hence, termed as Bhuna Gosht. Let us now quickly proceed to check out the recipe …
INGREDIENTS
INSTRUCTIONS
- 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 while frying.
- Once the ghee/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 with lots of coriander.
- Serve hot with Rumali roti and raita.
- Kala Gosht ( Black Mutton )
- 1 Kg Mutton -
- Marinate in 4 tablespoons curd 12 hours.
Lightly roast and make a powder of the 7 spice ingredients listed below:
10 Small Cardamons.5 Cloves.
20 Black Peppercorns.
1 Tablespoon Jeera.
3 Black Cardamon.
1 Tablespoon Coriander Seeds.
5 Dried red Chilies
2" Stick Cinnamon.
~~~~~~~~
4 Large Onions Chopped.
1.5 Tablespoons Garlic Paste.
1 Tablespoon Ginger Paste.
5-7 Dried Red Chilies.
4 Tablespoons Hung Curd.
200 Ml Ghee
Heat ghee , brown onions , add ginger paste and brown till oil separates .
Add ground spice and salt , mix well and add mutton.Bhuno for 20 minutes till oil separates. Sprinkle water if need be.
add curd , dried red chilies and garlic paste , cook over very low heat till mutton is done.You may need to sprinkle water .
This is essentially a dryish dish - and tastes delicious.
LAHORI ACHAR MUTTON
INGREDIENTS:
· 800 gm Mutton.
· 3-4 Medium Sized Onions.
· 4-5 Tomatoes.
· 1 tsp Turmeric Powder.
· 1 tsp Red Chili Powder.
· ½ tsp Fenugreek Seeds.
· 1 tsp Aniseeds.
· 1 tsp Black Seeds.
· 2 tbsp Ginger (Chopped).
· 2 tbsp Garlic (Chopped).
· 8 Red / Green Chili.
· ½ cup Chopped Green Coriander.
· 1 Cup Vinegar.
· 1 tsp Salt (you can increase/decrease as per your taste).
· 1 ½ Cup Cooking Oil.
PREPARATION:
MARINATION:
Add vinegar, Fenugreek Seeds, Aniseeds, Black Seeds, Salt, Red chilies, Turmeric Powder to Mutton. Mix well. Keep refrigerated for whole night.
Fry chopped onion to light brown color. Add Tomatoes, Chopped Ginger and Garlic. When Tomatoes are tender, add the marinated Mutton. Fry for few minutes. It will start leaving water. Now add 2 more Cups of Water. Cover the pot and keep it on low flame. Marinating in vinegar, Mutton will be cooked in a very short time. When Water dries up, fry so that it starts leaving oil.Now add Green/ Red Chilies in last minute. LAHORI ACHAR MUTTON is ready to serve.
Serve with Lahori Naans.