Bhuna Gosht/Goat Curry (Pakistani version)

What does ‘Bhuna’ mean ?

Bhuna : An Indian dish or sauce in which spices are dry-roasted in a pan and then combined with a moistening agent such as yogurt or water.

Bhuna Gosht‘ means goat meat/lamb slow cooked in a pan with spices. The meat cooks its own juices and is allowed to simmer for long hours thus reducing the watery curry to a thicker, deeper brown more luscious gravy.It is best served with Indian flat breads like naan, roti or chapati’s. It also tastes great with festive vegetarian pilaf’s balancing the blandness of vegetarian pilaf with a spicy accompaniment.

This recipe is based on Pakistani cuisine, which is similar to a medium-hot dry curry originating in Bengal, Kosha Mangsho, prepared typically by frying meat with spices at a high temperature.The term “kosha” refers to a cooking process, called Bhuna in Hindi. This refers to slow cooking without any additional water. The result is a gorgeous and bold marriage of meat and the spices.

Bhuna Gosht/Goat Curry (Pakistani version)

Bhuna Gosht/Goat Curry (Pakistani version)

Recipe by Maya Shetty @stirringmyspicysoul.com

Bhuna Gosht‘ means goat meat/lamb slow cooked in a pan with spices. The meat cooks its own juices and is allowed to simmer for long hours thus reducing the watery curry to a thicker, deeper brown more luscious gravy.It is best served with Indian flat breads like naan, roti or chapati’s.

Course: side dishCuisine: Pakistani, Bengali
0.0 from 0 votes
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes

50

minutes

Ingredients

  • 2 pounds Goat Meat – (cut in desired size)

  • 3 tbsp Ghee

  • 2 large Onions

  • 5 -6 Garlic Pods

  • 2 ” Ginger (julienned)

  • 1 cup Yogurt(curds)

  • 1 tsp Coriander Powder

  • 1 tsp Red Chili Powder

  • 1/2 tspTurmeric Powder

  • Cilantro/Coriander leaves – to garnish

  • Whole Spices
  • 4 -5 Dry Red Chilies

  • 2 Bay Leaves

  • 3 -4 Cardamom

  • 4 -5 Cloves

  • 2 ” Cinnamon

  • 4 -5 Black Pepper Seeds

  • 1 tsp Caraway Seeds/Kala Jeera

  • 1/2 tsp Nutmeg Powder

  • 1 tsp Mace

Directions

  • Heat a wok on the stove, add 3 tbsp of ghee to the wok now.
  • When ghee turns warm add in the whole spices one by one & allow it to crackle.
  • Next add the sliced garlic pods & sautee until the raw smell disappears. Now add the ginger juliennes & do the same.
  • To the above, now add the finely sliced onions and saute them till they turn golden brown & soft.
  • Next add the cleaned & cut pieces of meat to the onion mix & keep stirring so the spices are coated uniformly. Cover with lid & allow the meat to cook in its own steam for about 10 minutes on high.
  • Next add the thick yogurt/curds to the meat & stir it well together with the meat, adding salt to taste.Simmer & allow the meat to cook slowly for another 15 minutes or so on medium heat. Slowly you will notice the water leaving the sides of the wok as the yogurt starts to melt.
  • Now add the turmeric, coriander and chili powder to the curry, blending & coating the meat pieces well. Turn the flame on high and allow it to cook for another 15 minutes. You will notice the curry thickening into a gravy consistency.
  • You can stop at this point, if you want more of the gravy & not the dry roast.If you need the drier preparation continue to cook , until all the gravy evaporates leaving a deep brown & thick sauce/paste on the meat pieces to get the dry roasted form of the ‘Bhuna Gosht’ /goat/lamb meat .
  • Garnish with cilantro /coriander leaves. Serve hot with naan, parathas or festive rice.

Notes

  • If you want a dry roasted version of the Bhuna Gohst, cook it a little longer till all the liquid evaporates .A deep brown dry thick Bhuna Gosht goes well with any Indian flat breads.

Some links to my published blog posts on meat (Bhuna) dishes are listed below for your interest :

Comments are closed.