Monday, April 8, 2013

"Pakistani Bhuna Gosht" in Satyaki da-style

"Bhuna" refers to a particular way of cooking. 
Where the meat and spices are cooked in Ghee/oil without water over low to medium heat. Meat cooks in it's own moisture. This process gives the meat a beautiful texture and rich flavour. 
This recipe is little different though. However, I got this recipe from my culinary-expert friend Satyaki da. 
This prepration is just yummilicious in taste and a smash-hit at my home. Though it doesn't require much ingredients, but really rich in taste & flavour. Only most important thing is, you need really good quality for best result. It's a dry kind of dish and I served with plain phulka..but it is awesome with parantha! Huge thanks to Satyaki da for sharing this awesome recipe.


Ingredients for "Pakistani Bhuna Gosht" in Satyaki da-style:
  1. Mutton  500 gm (raan and shoulder pieces mixed)
  2. Tomato  2 large (cut into thin slices)
  3. Onion 1 small (very thinly sliced...the original recipe doesn't ask to add onion but Satyaki da suggested to add little thinly sliced onion when you are making it in large quantity)
  4. Ginger garlic paste - 2 table spoon (I added 3 chillies..as I like it spicy)
  5. Cumin seed - 1/2 tsp
  6. Red chilli powder ( kashmiri chilli) according to taste
  7. Salt - to taste
  8. Turmeric powder 1/4 teaspoon and little more
  9. Black cardamom 2
  10. Green cardamom  4-5
  11. Oil and ghee /clarified butter 5-6 table spoon
How to prepare "Pakistani Bhuna Gosht" in Satyaki da-style:
  • Wash and clean the mutton first and boil with salt and turmeric powder in a thick bottomed pan. Cook over lowest heat. Cook the mutton until really soft and you have 1 cup "yakhni" (mutton stock) left . But do not use pressure cooker. Slow cook the mutton. It enhances the taste. It will take 3 to 3 and half hours. 
  • Heat oil and ghee (I used half oil and half ghee) in a separate pan. Add cumin seed..give it few stirs and add onion (yes, I used). Fry onion until soft and brownish.
  • Add tomato slices next. Cook over low flame until tomato is soft, smashed, smooth and creamy.
  • Now add ginger garlic paste and fry/cook over low to medium heat until oil separates from spices and you get beautiful aroma of cooked spices. Add boiled mutton pieces,chilli powder and cook again for sometimes until oil is totally separated from meat and spices. This cooking process is called "bhunna".
  • Finally add the "yakhni" (mutton stock) and salt (if needed..as you have added salt while boiling mutton) to it and again "bhuno" over low to medium heat...until water evaporates leaving meat pieces coated with spices and fat. 
  • Now the last step is to add cardamoms. Take out cardamom seeds and make a fine powder of them. Add this cardamom powder to the mutton.This gives it a beautiful aroma which is it's signature ingredient. Your "bhuna gosht" is ready to serve. The whole process takes 3:30 to 4 hours.
  • You can garnish with julienned ginger while serving.
  • Best served with phuka/parantha/naan.

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3 comments:

  1. Hello! Loved the recipe and now I want to make it. Fellow food blogger and a friend of Satyaki da here!

    Do check out my site if you like. I blog at http://presentedbyp.blogspot.com

    ReplyDelete
  2. thank you so very much for visiting my blog Poorna...would certainly love to visit your blog..:)thank you for sharing.

    ReplyDelete
  3. Hi Tanushri ,

    This is very good blog . Will request if you can send the original picture of this bhuna gosht . I need to use on my food website which I am creating . You can send at rohitmathur22@gmail.com

    ReplyDelete

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