Ingredientes para Bhoona Gosht
- 1 lb (450g) lamb
- 2 tbsp cooking oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red chili powder
- 1 cup water
- 1 tsp salt
- 1 (14.5 oz) can diced tomatoes
- 1-2 green chilies, finely chopped
- 1 tsp garam masala
- 1/2 cup fresh cilantro, chopped
- Italian Tomatoes, for garnish (quantity as needed)
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Como fazer Bhoona Gosht
- Trim fat from 1 lb (450g) lamb, cut into 1-inch cubes.
- Heat 2 tbsp oil in a large pan or Dutch oven over medium heat. Add 1 large onion, finely chopped; 1 inch ginger, grated; and 2 cloves garlic, minced. Sauté until onions soften, about 5-7 minutes.
- Reduce heat to low. Add 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 tsp red chili powder (adjust to taste). Stir-fry for 2-3 minutes.
- Add the lamb cubes. Increase heat to medium-high. Brown the lamb on all sides, about 5 minutes, stirring frequently.
- Cover the pan and cook on medium heat until most of the liquid evaporates. This may take 15-20 minutes.
- Increase heat to high. Fry the lamb uncovered for 2-3 minutes, stirring constantly, until lightly browned.
- Reduce heat to medium. Continue frying for 7-8 minutes, stirring frequently, until the lamb is fairly dry and fat floats to the surface.
- Carefully drain off some of the excess fat, leaving the spices behind.
- Add 1 cup water and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 50-60 minutes, or until lamb is very tender. Add more water if needed.
- The thick spice paste should cling to the meat. Stir in 1 (14.5 oz) can diced tomatoes, undrained, and 1-2 green chilies, finely chopped (adjust to taste).
- Stir-fry for 3-4 minutes.
- Stir in 1 tsp garam masala and 1/2 cup chopped cilantro. Remove from heat.
- Serve the Bhoona Gosht garnished with sliced tomatoes and remaining cilantro.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
38g
Fat
84g
Carbs
7g
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Curries Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Lamb Sheep Vegetables Asian Indian Potluck Dinner Party Fall Heirloom Historical Holiday Event Spring Winter Stove Top Dietary Spicy Seasonal Comfort Food Inexpensive Meat Taste Mood To Go Equipment 4 Hours Or Less
