Bhoona Gosht Recipes

Steps:

• Heat the oil in a large skillet over medium heat. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic. Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown; season with the red chili powder, turmeric, cumin, and salt. Add the tomatoes and continue cooking until the oil separates from the gravy, about 5 minutes more.
• Place the lamb chops into the mixture in the skillet and increase heat to medium-low. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 minutes. Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and add the green chile peppers and cilantro leaves. Increase the heat to high and cook another 3 to 5 minutes. Serve hot.

Steps:

• Heat the oil/ghee in a large heavy bottomed pan or wok that has a lid.
• When the oil/ghee is hot, add the whole spices and let them sizzle for about 40 seconds.
• Now add the chopped onion and fry until translucent and soft.
• Add the meat and brown for a couple of minutes.
• Pour in the chopped tomatoes and stir them inches.
• Spoon in the ground spices and the garlic and ginger paste.
• Add about 100ml of water and cover to simmer for about five minutes.
• The water will reduce so add a little more. Continue doing this regularly being sure not to let the ingredients burn to the bottom.
• When the meat chunks are tender (about 60 minutes), add the chillis. Then stir in the yogurt. You need to do this quite quickly or the yogurt may curdle.
• Season with salt and pepper to taste.
• You might like to sprinkle just a bit more garam masala over the top just before serving,.

Steps:

• Trim the fat from the meat and cut into 1-inch cubes.
• Heat the oil over medium heat and fry the onions, ginger and garlic until the onions are just soft (about 5 minutes).
• Lower the heat and add the turmeric, cumin, coriander and red chilli powder.
• Stir and fry for 2-3 minutes.
• Add the meat and turn the heat to medium.
• Fry for 5 minutes stirring frequently.
• Cover the pan and cook on medium heat until all the liquid dries out.
• Turn the heat to high and fry the meat for 2-3 minutes continuously.
• Reduce the heat to medium and fry for a further 7-8 minutes, stirring frequently.
• By now the meat should look fairly dry and the fat should be floating on the surface.
• Some of the fat can be drained off at this stage, but be careful not to drain off any spices.
• Add the water and salt and bring to the boil, cover and simmer for 50-60 minutes or until the meat is tender.
• Add more water if necessary.
• At the end of the cooking time, the thick spice paste should be clinging to the meat.
• Add the chopped tomatoes and the green chillies.
• Stir and fry for 3-4 minutes.
• Stir in the garam masala and half the cilantro leaves and remove from heat.
• Put the bhoona gosht into a serving dish and arrange the sliced tomatoes round the meat.
• Sprinkle the remaining cilantro on top.

Steps:

• In large bowl, combine the lamb, salt and the lemon juice. Mix well, then leave it to soak for 15 minutes.
• Melt the butter in a in a dutch oven, or a deep pan, and cook the onion and garlic over a low heat for about five minutes, until soft.
• Add the lamb and the spices to the pan.
• Combine the boiling water and bouillon cube then add it to the pan. Add the can of tomatoes and simmer over low heat, stirring occasionally.
• Cook the mixture for 20-25 minutes.