Bhoona Gosht Food

BHUNA GOSHT

Steps:

• Heat the oil in a large skillet over medium heat. Fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic. Stir the onions, garlic, and ginger into the mixture. Reduce heat to low and continue cooking until the onions are golden brown; season with the red chili powder, turmeric, cumin, and salt. Add the tomatoes and continue cooking until the oil separates from the gravy, about 5 minutes more.
• Place the lamb chops into the mixture in the skillet and increase heat to medium-low. Cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 minutes. Sprinkle the water over the mixture. Cover and cook until the lamb is tender, 15 to 20 minutes more. Remove the cover and add the green chile peppers and cilantro leaves. Increase the heat to high and cook another 3 to 5 minutes. Serve hot.

BHOONA GOSHT

Steps:

• Trim the fat from the meat and cut into 1-inch cubes.
• Heat the oil over medium heat and fry the onions, ginger and garlic until the onions are just soft (about 5 minutes).
• Lower the heat and add the turmeric, cumin, coriander and red chilli powder.
• Stir and fry for 2-3 minutes.
• Add the meat and turn the heat to medium.
• Fry for 5 minutes stirring frequently.
• Cover the pan and cook on medium heat until all the liquid dries out.
• Turn the heat to high and fry the meat for 2-3 minutes continuously.
• Reduce the heat to medium and fry for a further 7-8 minutes, stirring frequently.
• By now the meat should look fairly dry and the fat should be floating on the surface.
• Some of the fat can be drained off at this stage, but be careful not to drain off any spices.
• Add the water and salt and bring to the boil, cover and simmer for 50-60 minutes or until the meat is tender.
• Add more water if necessary.
• At the end of the cooking time, the thick spice paste should be clinging to the meat.
• Add the chopped tomatoes and the green chillies.
• Stir and fry for 3-4 minutes.
• Stir in the garam masala and half the cilantro leaves and remove from heat.
• Put the bhoona gosht into a serving dish and arrange the sliced tomatoes round the meat.
• Sprinkle the remaining cilantro on top.

BHINDI GOSHT

Steps:

• Cut the chicken into 1 12 inch pieces.Put the onions,garlic,salt, chili powder, ground coriander, and meat in a heavy based pot. cook for 20 to 25 minutes, or until the meat is half cook.
• Add tomatoes and ginger in the meat and cook for 5 minutes, stir all the time to mashed the tomatoes.
• Prepare bhuna gosht. Meanwhile wash Okra under running water, dry with tea cloth or just spread in a tray for some time. Now cut Okra by removing head and tail in to half inch slices.
• In a large pan heat oil over high heat, add onions and fry until change color and edges turn light brown. Remove onion from oil and keep aside.
• .Fry Okra in the same oil until it changes its color and edges start getting brown. Remove Okra from oil and discard oil.
• Put Okra, onions and green chilli into hot bhuna meat. Stir with care, cover the pan and cook for about 10 minutes over low heat.