Ingredients
- 500 grams boned lamb
- 2 medium onion, peeled and thinly sliced
- 2 teaspoon garlic paste
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon coriander powder
- 1 teaspoon cumin ground
- 1/4 teaspoon turmeric powder (haldi)
- 2-3 medium tomatoes, chopped
- 1 1/2 teaspoons ginger, minced
- 1 cup water
- 1/4 cup oil
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Recipe Info
Category : Meat / Beef / Chicken
Rating : 4
Contributor : n/a |
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Directions
1. Cut meat into 1 1/2 inch pieces. Put onions, garlic, salt, chili powder, ground coriander, turmeric, meat and water in a heavy based saucepan, cook for 15 to 20 minutes, or until meat is half cooked.
2. Add tomatoes, and ginger to meat and cook for 5 minutes, stir all the time to mash tomatoes.
3. Add oil and cook for 5 to 10 minutes, keep stirring all the time. You may have to add one or two tablespoons of water to prevent gravy from sticking to the bottom of the pot.
4. When the gravy begins to release oil, the meat reaches the bhuna stage. Now it is almost tender and a little cooking is required to finish the dish.
Note:
Meat cooking time depends on the quality of meat.
bhuna is an excellent method for cooking "vegetables with meat" or "lentil with meat".
When meat reaches bhuna stage, vegetable or lentil can be added to meat mixture (bhuna gosht). Plain water is usually added to make gravy.
The cooking time depends upon the vegetable or lentil. Some vegetables are soft ,like okra and zucchini, and cook quickly. These kind of vegetables can be added directly to meat mixture (bhuna gosht) and cook them for 10 minutes.
Some vegetables and lentils take time to be cooked. In such case take out the meat pieces from the gravy. Add vegetable or lentil, when it is almost cooked add meat pieces, and cook for few minutes.
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