Have you ever tasted a dish that transports you straight to the heart of Punjab with just one bite? Bhuna Gosht is exactly that – a rich, aromatic, and deeply flavored meat dish that is a staple in Punjabi cuisine. Let’s delve into the art of making this exquisite dish, where the meat is cooked in its juices and a melody of spices until it reaches a beautiful brown hue and an irresistible aroma.
Bhuna Gosht Recipe
Punjabi Bhuna Gosht is a renowned North Indian dish that exemplifies the robust and aromatic flavors of Punjabi cuisine. This flavorful preparation features tender mutton (goat or lamb) slow-cooked to perfection with a medley of spices, herbs, and tomatoes. What sets Punjabi Bhuna Gosht apart is the technique of "bhuna" or sautéing the meat and spices until they are well-roasted, resulting in a rich, deeply flavored dish that's a favorite among meat enthusiasts.
Equipment
- Large, heavy-bottomed pan or Kadai
- Mixing bowl
- Spoon or spatula
- Knife and chopping board
Ingredients
- 1 kg Mutton (goat or lamb meat) cut into pieces
- 1 cup Yogurt whisked
- 2 large Onions finely sliced
- 2 medium Tomatoes pureed
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 Green chilies slit
- 1 teaspoon Red chili powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder
- 1 teaspoon Garam masala powder
- to taste Salt
- 3 tablespoons Mustard oil
- Fresh coriander leaves for garnishing
Instructions
- Marinate the Meat: In a mixing bowl, combine the mutton pieces with yogurt, ginger paste, garlic paste, and salt. Let it marinate for at least an hour.
- Cook the Onions: Heat mustard oil in the pan. Add the sliced onions and sauté them until they turn golden brown.
- Add Spices: To the onions, add red chili powder, turmeric powder, coriander powder, and cumin powder. Sauté the spices for a minute.
- Introduce the Mutton: Add the marinated mutton to the pan. Cook on high heat for 5-7 minutes.
- Simmer and Cook: Lower the heat, cover the pan, and let the mutton cook in its juices for about 40-45 minutes. Stir occasionally.
- Add Tomatoes and Garam Masala: Once the meat is tender, add tomato puree and garam masala. Cook until the oil separates from the gravy.
- Garnish: Garnish with fresh coriander leaves and slit green chilies.
Tips and Information
- Bhuna Gosht is all about slow cooking. Patience is key to achieve the perfect blend of flavors.
- Use mustard oil for an authentic taste, but you can substitute it with any cooking oil.
- Adjust the chili to your preference. Remember, Bhuna Gosht is meant to be a bit spicy.