Friday, November 7, 2014

Bhuna Gosht


Ingredients:
1) Spring lamb(kounla gosht) – 1kg
2) Plain hung yoghurt 1cup (I used plain curd)
3) Onions finely diced 4 medium
4) Ginger paste 2tbsp
5) Garlic paste 1tbsp
6) Hot green chillies 3
7) Cinnamon sticks about 1” long 2
8) Cloves 4
9) Green cardamom pods crushed 4
10) Kashmiri Deghi Mirch 1tbsp heaped
11) Clarified butter/ghee 2tbsp
12) Coriander seeds 1tsp crushed
13) Oil 2tbsp
14) Salt to taste
15) Fresh coriander and julienned ginger root for garnish

Method: 
1) Place the meat in a mixing bowl. In a smaller bowl add the yogurt, ginger-garlic paste, green chillies and salt to taste. Mix all the ingredients well and add it to the meat and mix it thoroughly.
2) Let the meat marinate for at least an overnight at room temperature or in the refrigerator, stirring the meat at least twice during marination.
3)In a heavy bottom pot heat the ghee+oil, and add the coriander seeds and sauté over medium heat until the seeds start to crackle. Then add cinnamon, cloves, and cardamom pods. Sauté the spices for a few minutes and then gently add the diced onions and gently brown them.
4) Once the onions are golden brown add the marinated lamb along with the marinade. Stir it well for a few minutes then add Deghi Mirch and mix well and cover the pot and let it simmer until the meat is tender and firm but not overcooked. While the meat is simmering make sure to stir to avoid any scorching.
5) Uncover the pot and increase the heat to high, keep stirring the meat until the fat starts to separate and the moisture is absorbed and the meat has a nice reddish brown finish. Taste to adjust the seasoning.
6) Serve it hot in a serving dish and garnished with fresh coriander leaves and julienned ginger root. This delicacy goes great with Tandoori Roti or lightly buttered Naan. Roomali Rotis would make an excellent accompaniment and pickled red onions would be a bonus.

Tips : Mummy used to make this jhatpat in cooker without marinating ofcourse.
And u can add little water if the meat is not tender.
Bhunofry well so that onions get paste texture
 


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