It is such fun to celebrate the spring rain with your own kind of comfort food. If you are not having rain in your place, you can still celebrate the joy of eating good food, isn’t it? In order to enjoy Vancouver rain even more I can only think of this casual and easy bhuna gosht. It is simple and homely dish that builds intense flavor with just few spices and some patience. This recipe is usually made with goat meat but other meats work as well.
You’ll find many recipes of bhuna gosht but this is one of my favorites. I wish I could say this recipe was totally and completely mine, but it’s actually a friend’s mother’s. She taught me how to make this and I have been making it ever since. In hindi ‘bhuna’ means to brown. It is a technique of cooking where the meat is browned in oil first, before cooking it gently in liquid and other ingredients in a covered pot till the gravy turns dry and the meat is meltingly tender.
Bhuna gosht can often be found on lunch/dinner menu of north Indians, and people of Pakistan and Bangladesh. This recipe is medium hot. If you want it spicier, just increase the amount of red chili powder or add green chilies, though I think it tastes perfect with the amount I have mentioned in this recipe.
The dish itself is so good that you don’t want to spoil the flavor by adding any more side dishes to it, unless of course you are hosting a grand lunch or dinner for a group of people. But for a family meal a side of onion salad with roti and salty lassi would be more than enough. I like it best with sorghum roti but naan and pulao works great too.
I hope you make this recipe for your family.
Casual and easy, it's a perfect meat dish for a cozy family lunch.
Ingredients
- 3 lbs bone in goat meat (1 1/2 " pieces)
- 1 lb onions
- 1 cup (250 gm) unflavored thick yogurt
- 1 tbsp ginger garlic paste
- 4 tbsp olive oil
- 5 green cardamom, pounded
- 2 black cardamom, pounded
- 2 bay leaves
- 4 cloves
- 1 1/2 tsp coriander powder
- 1 tsp cumin powder
- 1 1/2 tsp salt
- 1 tsp turmeric powder
- 1 1/4 tsp red chili powder
- 1 pinch of saffron mixed with 1 tbsp warm milk
Instructions
- Clean the mutton and pat dry. Season all over with 1 tsp salt and turmeric powder. Rub it well. Leave aside for few minutes.
- Heat the 2 tbsp oil in a heavy bottomed lidded pot or Dutch oven on medium.
- Fry the mutton pieces until lightly browned on all sides, (raise the heat when you'll notice watery liquid coming off the meat as you cook). Once the mutton develops a deep brown color remove from the pot with a slotted spoon, cover and set aside.
- In the same pot, heat the remaining olive oil and add bay leaf, cloves, green cardamom and black cardamoms and stir for 1 minute to combine and release the flavors from the spices.
- Throw in the onions and fry on medium heat (stirring frequently) until the onions are lightly golden. Add a splash of water to deglaze and with wooden spoon scrape up all that brown goodness off the bottom of the pot.
- Add the ginger garlic paste and fry for another minute or so till you see onions are nicely brown (but not burnt).
- Return the mutton to the pot, add yogurt, red chili powder, coriander powder, cumin powder and remaining salt.
- Stir until well combined. Add saffron and 1 1/2 cup water. Cover with a lid and let the mutton cook on medium low heat until tender for about 45 minutes to one hour. Time will vary depending on the size of the mutton pieces.
- After the meat is tender, raise the heat and stir fry for 5 minutes until the water almost dries up and the oil begin to appear on the sides. This is an indication that the meat is well done and ready to be served.
- Garnish with chopped cilantro and serve with jowar roti or naan. A side of onion salad and salty lassi is the perfect way to present this amazing dish.
Did you make this recipe? Tag @simpleglutenfreekitchen on Facebook or Instagram and hashtag it #simpleglutenfreekitchen
I am bringing this recipe to the linky cookblogshare hosted by Louise @a strong coffee.
angiesrecipes
I have never had goat meat…Wish I could taste it! Looks so good with those flatbread.
John / Kitchen Riffs
I’ve had this dish! In a restaurant — I’ve never made it. But now that I have your recipe, I can. 🙂 This looks excellent — thanks.
Liz
Mmmm….I love having bread to sop up the extra juices! So nice to visit your blog again—seems like ages since we started this journey, right???
Balvinder
Yes, after Google+ closing down I couldn’t see your lovely posts so visiting old buddies’ blogs seems the best option.
Lisa
This sounds so delicious. what other kind of meat do you think would work if I can’t get goat meat?
Balvinder
Thank you so much Lisa! Lamb would be the perfect option but beef, pork should work fine too.
Lisa
Great! Thank you!
Kelly | Foodtasia
Balvinder, this Bhuna Gosht looks amazing! It’s so tender and full of flavor. This would disappear so fast at my house!
Easyfoodsmith
Bhuna Gosht is one of the best ways to enjoy goat meat especially that meat falling off the bones.
Adina
It looks wonderful, it really makes me hungry. I’ve never had goat before, I wonder how that tastes.