Bhuna Gosht

Bhuna in Asian cooking style is pan frying where the sauce or the gravy is reduced and reduced until the gravy becomes thick and get nicely coated to the meat making the meat appear brown in color. Dishes that are cooked in the Bhuna style are rich and pungent, the flavor of the spices mix gets concentrated down by the fierce reduction of the gravy.


Bhuna Gosht is a traditional Indian recipe of a delicious classic lamb curry made aromatic spices.  What makes this curry special is the bhuna part as this consists of pan frying the meat with spices adding little or no water. The meat cooks in its own juices which give the rich flavour  and  a deep colour.Cooking takes a little extra time but its worth it as the end result is a luscious rich dish.


Ingredients:


1 kg mutton 

3 Tbsp raw papaya paste

150 g clarified butter (ghee)

4 Tbsp ginger-garlic paste

4 green chillie paste

200 g onions for 'Beresta' (fried brown onion)

6 medium tomatoes

1/4 tsp nutmeg

2 tsp turmeric powder

2 Tbsp red chilli powder

2 bay leaves

2 cups curd

1 cup milk

Salt to taste



For masala:

Grind 2 cinnamon sticks

3 black cardamoms

3-4 cloves

2 tsp cumin seeds



Method:

1.Rub raw papaya paste on mutton pieces and keep aside ( 5-6 hours will give you good result) or you can marinate with curd if papaya is not available.
2. In a pan add ghee and Bay leaf.
3.Now, saute ginger-garlic paste. Add brown onions and  for 2 minutes.
4. Then add tomatoes, green chilli paste and all the powder spices . Mix well and add mutton.
5. Cook for 10-15 minutes till little dry.
6. Then add all the masala and curd alongside.
7. Cook again for 10 minutes, then add 3 cups water and allow to steam for 30 minutes.
8. Remove lid and dry out excess water on high flame.
9. Now add milk and mix well.

Once meat is tender, dish is ready.



Serve with the Safed pulao which just make a perfect pair with this dish.