Bhoona Gosht Recipe

Name: Bhoona Gosht
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: Serves 1 or more
Ingredients: 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)

Experience the rich, aromatic flavors of Bhoona Gosht, a classic Indian lamb curry. This recipe, inspired by traditional methods, guides you through a slightly involved but incredibly rewarding cooking process. Perfect for a special occasion or a cozy weeknight dinner, the tender lamb, aromatic spices, and vibrant tomatoes create a dish you won't soon forget. Master the art of slow cooking and achieve that perfect balance of spice and melt-in-your-mouth lamb.

Prep Time 20 mins

Cook Time 120 mins

Calories 749.1 kcal

Protein 99g

Rating 5.0 (6 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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

Recipe Tags (Choose a tag and find related recipes!)

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