Bhindi Gosht
Experience the bold and comforting flavors of **Bhindi Gosht**, a classic South Asian curry that perfectly balances tender lamb and vibrant okra. This hearty and aromatic dish features succulent pieces of lamb cooked to perfection in a spiced yogurt-based gravy, enriched with a blend of red chili, coriander, turmeric, and garam masala. The crispy, pan-fried okra is added towards the end, infusing the curry with its unique texture while keeping its natural stickiness at bay. Enhanced with fresh coriander and served hot with naan or steamed rice, Bhindi Gosht is a wholesome, crowd-pleasing meal that brings together the warmth of traditional spices and the wholesome goodness of vegetables. Whether you're looking for a comforting weekend dinner or a show-stopping meal for family gatherings, this dish guarantees an unforgettable culinary journey!
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Recipe Information
Ingredients
- 500 grams Lamb (boneless, cut into cubes)
- 300 grams Okra (bhindi), trimmed and cut into 1-inch pieces
- 2 medium Onion, finely chopped
- 3 medium Tomatoes, chopped
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 100 grams Yogurt
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 2 tablespoons Fresh coriander leaves, chopped
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 1 cup Water
Instructions
Heat 2 tablespoons of vegetable oil in a deep pan over medium heat. Add half of the chopped onions and sauté until they become golden brown.
Add ginger and garlic paste to the onions and cook for 1-2 minutes until the raw smell disappears.
Introduce lamb cubes into the pan and cook until they are browned on all sides. This should take about 8-10 minutes.
Mix in chopped tomatoes, yogurt, red chili powder, coriander powder, turmeric powder, and salt. Stir everything together and cook until the tomatoes are soft and the oil starts to separate from the masala.
Pour in 1 cup of water, cover the pan, and let the lamb simmer on low heat for around 35-40 minutes or until the lamb is tender. Stir occasionally and add more water if necessary.
In another frying pan, heat the remaining 1 tablespoon of oil. Add the remaining chopped onion and sauté until translucent.
Add the cut okra pieces to the onions and fry in the oil until the okra becomes slightly crispy, about 7-10 minutes. This step helps to reduce the stickiness of the okra.
Once the lamb is tender, add the fried okra and onions to the curry. Mix well and let it cook together for another 5-7 minutes, ensuring all flavors are merged.
Sprinkle garam masala on top and garnish with fresh coriander leaves right before serving.
Serve the Bhindi Gosht hot with rice, naan, or any bread of your choice.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 603 mg | 26% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.3 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 151 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 957 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
