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Bhuna Gosht

Prep Time 10 mins
Cook Time 1 hr 10 mins
Servings 4 (or 6 as part of a banquet)

Ingredients
  

  • 800 g lamb shoulder (cubed)
  • large onion (cut into quarters)

or

  • 1 bunch spring onions (chopped into 2cm pieces)
  • 1 bunch coriander stalks and roots (set leaves aside for garnishing)
  • 2 Tbs oil
  • 1 sprig curry leaves (plucked)
  • 1 tspn black mustard seeds
  • 5 green cardamom pods (bruised)
  • 3 cloves
  • 1 cinnamon stick
  • 2 Tbs tomato paste
  • 1 Tbs garlic paste
  • 2 Tbs ginger paste
  • ¾ tspn turmeric
  • ½ tspn Kashmiri chilli powder
  • 2 birdseye chilli (optional)
  • 1 Tbs meat curry powder
  • ½ Tbs garam masala
  • ¼ cup water
  • Salt to taste
  • 500 g baby spinach leaves (optional)

Instructions
 

  • Place onion (or spring onions), coriander stalks and roots into mixing bowl and chop 3sec/speed 7.  Transfer into a bowl and set aside. 
  • Place oil into mixing bowl and heat 3 mins/Varoma/speed2.
  • Add mustard seeds and cook1min/Varoma/rev/speed1.
  • Add chopped onion and coriander, a pinch of salt and cook 5mins/Varoma/speed 1.Next add curry leaves, cinnamon, cardamom and cook 2min/100deg/speed 1, without measuring cup.
  • Add tomato paste, ginge rpaste, garlic paste,  chilli (if using), curry powder, turmeric & chilli powder 4min/100deg/speed 1, without measuring cup.
  • Add lamb and garam masala,cook 10mins/100deg/rev/speed soft.
  • Add salt to taste and water then cook 45mins/90deg/rev/soft speed.
  • Add baby spinach leaves if using, cover and set aside for 5mins. 
  • Stir well, garnish with chopped coriander leaves and serve hot with roti or puri and raita.