Bhuna Gosht/Spiced Braised Meat

Bhuna Gosht/Spiced Braised Meat

The meat here is slow cooked with loads of spices. It is a deliciously rich dish.

Bhuna is not a recipe; it is a process similar to braising – the meat  is slowly cooked and simmered for hours along with the  spices. The slow cooking and browning gives it a complex flavor and a rich texture.

It is not everyday that I get the luxurious time to make a dish which takes about 2-3 hours to cook. But the time and the effort is really worth it,  The easy way out is to use the pressure cooker of course and that is what I usually do. One has to agree that there is an old time charm of food simmering away on the stove for hours, with the aroma of the saffron, cinnamon and other spices dancing and wafting around the house – all of it when you have time. Bhuna Gosht (gosht=mutton) is one of those elegant dishes which will win you heart over right away – tender juicy pieces of meat coated with spices and richly aromatic sauce. And it joyfully reminds me of my childhood and the weekends and the hearty flavors of lunch.

Now with the day that feels like it just dawned at 11 o clock at night – (I do not know where and how a day just went by),  the children squawking continuously at the background and all the rush of running around with different activities and schedules, it feels good to sit down for a nice meal and feels even better that I found time to finally make it – for my kids heart Bhuna Gosht

Any kind of meat may be used here and cooked in the exact same way. The only difference would be the cooking time as if you use chicken it will obviously cook faster than goat meat, lamb or beef.

Ingredients

  • 2 lbs mutton (goat meat or lamb), bones and meat – cut into 2.5 inch pieces
  • for marinade:
  • 4 tablespoons yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric
  • 1 teaspoon freshly ground black pepper
  • salt
  • 1/2 medium onion, grated
  • For the sauce:
  • 6-8 tablespoons oil
  • 1 teaspoon sugar
  • 2 sticks cinnamon, about 1.5 inch each
  • 4 green cardamom, seeds shelled out
  • 3 big black cardamom
  • 2 bay leaves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon mace
  • a pinch of good quality saffron, crushed
  • 2 cups  onions, thinly sliced
  • 6 cloves of garlic
  • 2 inch fresh ginger
  • 3-4 fresh green chili peppers
  • 2 big fresh tomatoes, grated or 6 tablespoons tomato paste
  • 2 teaspoons turmeric
  • 1 tablespoon red chili powder
  • salt
  • fresh lime/lemon and fresh cilantro/coriander for garnish
  • Preparation:
  • Wash the meat and pat dry.
  • Combine all the ingredients of the marinade and combine with the meat; toss and let it sit for about 2 hours or overnight if you can.
Read the whole recipe on eCurry