Bhunna Gosht-Dhabba Style
Bhunna Gosht-Dhabba Style
There is a spicy dry style Mutton served at local Dhabbas especially at the Highways. This is popularly known as Bhunna Gosht. The flavours are different from Karahi and Quorma. It has a unique flavour which is very appetising. Its best to cook this dish on high flame so that the meat is well cooked and the spices burn well and become aromatic.Best to have this dish with hot Naans or Chapatis. I have used Mutton for this dish. You may also use Beef. For best results use red meat for this dish.
Ingredients
- 1 kg Mutton
- 1.5 tbsp Ginger & Garlic Paste
- 1 tbsp Green Chillies Finely Chopped
- 3-4 Tomatoes (Finely Chopped) Medium sized
- 5-6 Green Chillies
- 1/2 cup Yogurt
Whole Spices
- 1 tsp Black Peppercorn
- 5-6 Cloves
- 4-5 Green Cardamom Elaichi
- 1 Cinammon stick (an inch long)
- 2 Black Cardamom
Ground Spices
- 1 tsp Turmeric Powder
- 1/2 tsp Black Pepper Powder
- 1 tsp Red Chilli Powder
- 1 tsp Dried Fenugreek Leaves Kasuri Methi
- Salt According to taste
Instructions
- Heat oil in a Dish/Wok
- Add all the whole spices and fry for about a minute until aromatic
- Add the Mutton and fry with the spices high flame until the colour of the Mutton changes
- Now keep frying the Mutton for about 15-20 minutes until the water is all dried out and the oil is separated
- Now add the Ginger & Garlic Paste and the Chopped Green Chillies to the meat and fry for another 2-3 minutes
- Add the Powdered spices besides the Dried Fenugreek Leaves and mix well until the meat is well coated in the spices
- Now add the Yogurt and fry the Meat until it is well blended and the Oil separates
- Now add the chopped Tomatoes and Salt and fry again
- Cover the dish until the Tomatoes soften
- Once the Tomatoes are softened fry again on high flame until the Tomatoes are well blended
- Now add some water about 1-2 cups and let the Mutton cook on medium flame
- Once the meat is cooked and the water is dried out, fry the meat on high flame
- Add the Dried Fenugreek leaves and Green Chillies at this stage
- Stir well and fry until the Oil separates. This dish has to be fried well and has to be dry
- Garnish with fresh Coriander leaves and enjoy with some hot Naans
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