Bhoona Gosht Recipe
Cook Time: 1 hour 30 minutes
Prep Time: 30 minutes
Total Time: 2 hours
Servings: 4-5 servings
Description:
Indulge in the aromatic flavors of this classic Indian lamb curry, straight from the pages of “Indian Cooking.” This recipe demands attention to detail, especially regarding heat control at different stages, ensuring a perfectly balanced and delectable dish. While it may seem intricate, the effort is undoubtedly rewarded with every savory bite.
Recipe Category: Curries
Keywords:
Lamb/Sheep, Vegetable, Meat, Asian, Indian, Potluck, Spring, Winter, Spicy, Weeknight, Stove Top, < 4 Hours, Inexpensive
Nutritional Information (per serving):
- Calories: 749.1
- Fat Content: 51.6g
- Saturated Fat Content: 16.8g
- Cholesterol Content: 167.2mg
- Sodium Content: 1032.8mg
- Carbohydrate Content: 22g
- Fiber Content: 4.3g
- Sugar Content: 9.6g
- Protein Content: 49.7g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Leg of lamb | 2 1/4 lbs |
| Onions | 5 |
| Garlic | 3 cloves |
| Ginger | 4-inch piece |
| Ground turmeric | 1 tsp |
| Ground cumin | 1 tsp |
| Ground coriander | 2 tsp |
| Red chili powder | 1 tsp |
| Water | 1/2 – 1 cup |
| Salt | 7 tsp |
| Tomatoes | 1 1/2 cups |
| Green chilies | 2 |
| Garam masala | 2 tsp |
| Fresh cilantro | 4-5 tbsp |
| Italian tomatoes (sliced) | 1 |
Instructions:
-
Prepare the Meat:
- Trim the fat from the leg of lamb and cut it into 1-inch cubes.
-
Sauté Aromatics:
- In a large pan, heat oil over medium heat.
- Add onions, ginger, and garlic, and sauté until the onions are just soft, approximately 5 minutes.
-
Spice Infusion:
- Reduce the heat and add turmeric, cumin, coriander, and red chili powder.
- Stir and fry for 2-3 minutes until fragrant.
-
Cook the Lamb:
- Increase the heat to medium and add the cubed lamb.
- Fry for 5 minutes, stirring frequently.
- Cover the pan and cook on medium heat until all the liquid evaporates.
-
Intensify Flavors:
- Increase 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.
- At this stage, the meat should appear fairly dry, and fat may be floating on the surface.
-
Simmer the Curry:
- Add water and salt, bringing the mixture to a boil.
- Cover and simmer for 50-60 minutes or until the meat is tender, adding more water if necessary.
- By the end of cooking, a thick spice paste should cling to the meat.
-
Final Touches:
- Stir in chopped tomatoes and green chilies, frying for an additional 3-4 minutes.
- Add garam masala and half of the cilantro leaves, stirring to incorporate.
- Remove from heat.
-
Serve:
- Transfer the Bhoona Gosht into a serving dish.
- Garnish with sliced Italian tomatoes and sprinkle with the remaining cilantro leaves.
-
Enjoy!
- Serve hot alongside steamed rice, naan, or roti for a satisfying meal bursting with rich flavors and aromatic spices. 🍛🔥
