Bhuna Gosht Recipe

#MomChef: Salma Khan

Craving #MaaKaKhana? Try out this delicious recipe that’s been lovingly shared with us as part of our Mother’s Day campaign. We’re sure you’ll feel this mother’s love on your plate when you eat it. Enjoy!

What’s so special about this dish? Here’s what Mohsin has to say:

“I am a hardcore meat lover, for me a hardcore meat lover can be defined as at least once in a day. But due to lockdown, I have been cooking ammi’s Bhuna Ghosht several times exactly as my ammi prepares it for us. My bad, I didn’t reach even 10% to what actually ammi cooks but it’s delicious.”

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Print Recipe

Mohsin's Ammi's Bhuna Ghosht

Course

Main Dish

Cuisine

Indian

Keyword

Bhuna Gosht, Bhuna Gosht recipe

Servings

Ingredients

• 2 cup medium size or 1/2Thinly sliced Onion
• 2 tbsp Ginger garlic paste.in equal quantity
• 3-4 tsp yogurt
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 2 leaves count Bay
• 1/2 inch cinnamon stick
• 4-5 cloves
• 4-5 green cardamom
• 6-8 Black pepper powder or take it whole
• 1 pinch Nutmeg powder
• 4 Slit Green chilies
• leaves Cilantro for garnish
• 1/4 cup oil
• Red chilly grounded as needed
• Salt as needed

Course Main Dish Cuisine Indian Keyword Bhuna Gosht, Bhuna Gosht recipe Servings Ingredients 2 cup medium size or 1/2Thinly sliced Onion 2 tbsp Ginger garlic paste.in equal quantity 3-4 tsp yogurt 1 tsp coriander powder 1/2 tsp turmeric 2 leaves count Bay 1/2 inch cinnamon stick 4-5 cloves 4-5 green cardamom 6-8 Black pepper powder or take it whole 1 pinch Nutmeg powder 4 Slit Green chilies leaves Cilantro for garnish 1/4 cup oil Red chilly grounded as needed Salt as needed

Instructions

1. In a wok or saucepan that has thick base heat oil on a medium to high heat. Crack your whole spices in it.
2. Then add onion, ginger garlic paste and sauté it for 2-4 mins.
3. Add thoroughly washed meat and let it stir fry for 5- 10 minutes. Once the meat starts juicing out add coriander powder, turmeric powder, ground red chilies or red chili powder.
4. Stir everything and turn the heat down to medium. And let it cook for about an hour. Give occasional stir in between the whole time so that it won’t stick to the pan. Add water in between if needed.
5. Once the masalas fragrance changes from raw to pleasingly cooked, add yogurt and green chilies to it and stir nicely. And cook it until the meat is soft. Check it with a fork of meat grain and separate out easily it’s done.
6. Garnish it with cilantro and ginger julienne (optional)