Recipe

Dying to eat Bhuna Gosht

April 29, 2008

 

Ingredients

Method

I’ve had a few strange working lunches in my time. The first question set the tone for this one: “Have you thought much about what would happen when you die?”

In my experience, Indians don’t talk about death much. I’m quite happy to follow this fine example.

But now, I was sitting across a rather morbid will-writing consultant (or something). In between bites of my stone-baked, Capricciosa pizza I was being force fed likely future events.

“Do you have any possessions of real value you want to present to anyone?”

Gulp. My pots and pans?

“Real value.”

My shoes?

We finally settled on the only piece of pricey jewellery I possess. With that, I ran off to work leaving the husband to answer the last call.

To think I’d even momentarily considered parting with my pots and pans! I put them to use straightaway with Bhuna Gosht, and served it with my new found recipe for perfect naan – an Earthly reminder why life is worth living.

Feeds 4:

  • 750 gm lamb shoulder, diced and bones included
  • 2 medium onions, sliced fine
  • 2 tsp coriander powder
  • 1 tsp chilli powder
  • Half tsp turmeric powder
  • 1 tsp garam masala
  • 4 fat cloves garlic, minced or pureed
  • 1 inch ginger, minced or pureed
  • 4 tbsp vegetable oil
  • Salt to taste

In a large pot, heat the oil over a high flame. When it starts sizzling, throw in the onions and fry for five minutes until they turn soft and pale golden in colour.

Now add in the ginger and garlic and fry for about two minutes until they turn a golden colour too.

Then mix in the lamb and all the spices, apart from the garam masala. Mix the ingredients well together until the meat is sealed and brown all over.

Now add in just enough water to come half way up the sides of the meat, cover and cook on a medium flame. You need to keep stirring from time to time and add hot water only when the curry in the pot dries up.

This is what bhuna means – to stir until the masalas caramelise and the meat cooks. This whole process will take 45 minutes to an hour depending on the quality of the lamb.

When the curry is thick and dry, and the lambs falls apart easily when cut with a fork, mix in the coriander, salt and serve.

 

Comments

13 Responses to “Dying to eat Bhuna Gosht”

  1. Asha Says:

    May 2nd, 2008 at 5:35 am

    Looks yum! With Naan, it would be a perfect brunch!:)

  2. JennDZ_The LeftoverQ Says:

    May 2nd, 2008 at 7:28 am

    Too funny! Death is just a natural part of life, so I guess I also don’t see much point in talking about it…but now that I am just newly married, I guess it is time to start thinking about that will. uck!

    Maybe if I have a bite of this first.

  3. coffee Says:

    May 2nd, 2008 at 8:25 am

    Pots and Pans!! LOL That was funny…

  4. LiberalFoodie Says:

    May 2nd, 2008 at 1:38 pm

    I agree, in our Indian culture, death isn’t talked about. But then again it’s because it’s part of the cycle. I’d love to eat a delectable lamb dish like this one to put it off as long as possible.

  5. Arundathi Says:

    May 3rd, 2008 at 2:06 am

    Thinking of death and writing a will, that’ll definitely send me running for comfort food too!

  6. Deeba Says:

    May 3rd, 2008 at 11:27 pm

    Some things are worth living after all Mallika. We had folk over for dinner last night & I made Nalli Gosht & a Hara Chicken. This is what I’m gonna do next…sounds GREAT to me! YUM!!

  7. jj Says:

    May 5th, 2008 at 9:49 am

    Hated making up my will and my living will, but it’s sort of a relief once it’s done. But *gasp*, my pots and pans shall stay by my side until death truly does do us part! ;)

  8. ritika Says:

    May 5th, 2008 at 10:16 pm

    you haven’t been writing… :( I start my day with your quick cooking. take care…

  9. Romit Says:

    January 12th, 2009 at 2:20 pm

    Tried the Bhuna recipe the other day and it was a very welcome break to the meals we’ve been eating over the last week :) Awesome stuff – keep writing!

  10. josh daniels Says:

    January 21st, 2010 at 3:55 am

    Love bhuna gohst..ate a lot as a kid and a teenager….the best dish ever created

  11. Shantanu Says:

    September 9th, 2010 at 3:31 pm

    Made this 2 weeks ago. Delicious! Recipe was simple and instructions were very clear. I used an enameled cast iron pot to make the dish and it helped greatly because the heavy bottom prevented sticking.

    Thanks Mallika.

  12. Michelle Says:

    November 30th, 2010 at 8:31 pm

    Made this for my son’s 1st birthday dinner and I’m sorry to say that there will be no leftover for lunch tomorrow… Husband & our 2 little boys loved it. I wolfed down my dinner. Thanks for an easy yet superbly tasty lamb dish.

  13. Decadent sweets for unconventional people Says:

    January 14th, 2013 at 9:38 pm

    […] made caipirinha. Smashed glasses. And doubled up over the Kali Dal, Bhuna Gosht and Aubergine Raita as she regaled us with stories of learning how to drive in Indonesia, growing […]

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