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Bhoona Gosht PDF Print E-mail
Written by Yorky   
ImageIngredients
  • 1 kg Lamb, leg or shoulder
  • 4 tblsp Vegetable oil
  • 3 Large onions, finely chopped
  • 25 mm cube Ginger, grated
  • 4 Garlic cloves, crushed
  • 1 tsp Turmeric
  • 2 tsp Ground cumin
  • 1 tblsp Ground coriander seeds
  • 1 tsp Chili powder
  • 200 ml Warm water
  • 1 1/4 tsp Salt
  • 2 medium size tomatoes, skinned and chopped
  • 5 Fresh green chilies
  • 1 tsp Garam masala
  • 1 tblsp Coriander leaves, chopped
  • 2 Small tomatoes, sliced
Method

Trim the excess fat off the lamb and cut into 25 mm cubes.

Heat the oil in a wok over a medium heat and stir fry the onions, ginger and garlic until the onions are soft (about 5 minutes). Lower the heat and add the turmeric, cumin, ground coriander seeds and chili powder. Stir fry for 3 minutes.

Add the lamb, turn the heat up to medium and stir fry for 5 minutes. Cover the pan and cook on medium heat until the liquid dries out (about 15 - 20 minutes). Stir frequently.

Skim off any fat then add the water and salt. Bring to the boil then cover and simmer for 60 minutes until the meat is tender. Add more water if necessary during this cooking period.

Add the chopped tomatoes and whole green chilies and stir fry for 4 minutes. Stir in the garam masala and half the coriander leaves and remove from the heat.

Add the sliced tomatoes and sprinkle on the remaining coriander leaf before serving.
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