For the Bhuna Gosht
1 kg Mutton/Lamb (with bone)
4 Medium Onion, peeled, finely chopped
4 tsp Garlic paste
3 tsp Red Chilli powder
3 tsp Coriander powder
2 tsp Cumin powder
½ tsp Turrmeric powder (haldi)
5 Medium Tomatoes, pureed or finely chopped
4 tsp Ginger paste
1-½ cups Water
¼ cup Oil / Ghee
For the Chana Dal Gosht
1 cup Chana Dal (split chick peas)
2 tsp Red Chilli powder
2 tsp Garam Masala powder
4-5 tbs Fresh Cream
1 Onion, sliced, fried until brown and kept aside
2 Green chillies, lightly fried
A handful of mint leaves
- Put mutton, onions, garlic, salt, chili powder, ground coriander, turmeric and water in a heavy based saucepan or pressure cooker. Cook for 20 minutes on high flame, stirring continuously (bhunaoing) or until all the water including the water from the chopped onions has dried up.
- Add tomatoes and ginger paste. Cook for 5 minutes, stirring all the time.
- Add oil and cook for 10 minutes, again stirring all the time. Add one or two tablespoons of water to prevent gravy from sticking to the bottom of the pot.
- Shut the flame when oil separates from the gravy.
- Add the chana dal and red chilli powder to the bhuna gosht prepared above.
- Add water to this. Make sure that the water covers around 1 inch above the level of the dal and meat.
- Simmer under pressure for 3 whistles. Alternatively cover and simmer for 30-40 minutes until the dal and meat are fully cooked.
- Open the lid. Sprinkle garam masala powder, adjust the salt and mix thoroughly. Cook on medium flame for around 10 minutes, stirring continuously. Turn off the flame.
- Add fresh cream and mix into the Dal Gosht. Cover and let it rest for around 10 minutes.
- Serve with lemon juice, fresh mint and brown onions.
This is a wonderful recipe that I have got from the great singer/composer and my brother from Pakistan, Shafqat Ali. The dish is attractive, delicious and a massive hit with everybody. The trick is to ensure that Bhuna Gosht is made correctly with a lot of stirring to ensure that gravy does not get stuck to the bottom of the pan.
You can make a lot of variations to this dish. Change the dal – try red lentils, kidney beans or soaked Bengal gram or a mixture of all the dals. Instead of dal you can also add vegetables like okra, cauliflower, potatoes, yam or turnips to the Bhuna Gosht to get delightful dishes! Cooking times of course will vary. You can also replace the tomatoes with yoghurt. Keep trying and serving. That is what passion is all about. Happy cooking!