Bhoona Gosht
Get ready to tantalize your taste buds with **Bhoona Gosht**, a rich and flavorful South Asian delicacy that showcases tender pieces of goat or lamb simmered in a luscious, spice-infused gravy. This crowd-pleasing dish is all about bold aromatics, featuring earthy cumin seeds, whole spices like cardamom and cinnamon, and a robust blend of turmeric, red chili powder, and garam masala. Slow-cooked with onions, tomatoes, and creamy yogurt, this dish delivers a velvety texture and deep, intense flavors. Perfectly paired with warm naan, soft roti, or fragrant steamed rice, Bhoona Gosht makes for an unforgettable main course that combines traditional cooking techniques with irresistible taste. Whether you're hosting a dinner party or craving a hearty meal at home, this recipe is a must-try for lovers of authentic Indian and Pakistani cuisine.
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Recipe Information
Ingredients
- 1 kg Goat or lamb (bone-in, cut into pieces)
- 2 large Onion (thinly sliced)
- 3 medium Tomatoes (chopped)
- 1 cup Yogurt (plain)
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1.5 tsp Red chili powder
- 0.5 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin seeds
- 3 medium Green chilies (slit lengthwise)
- 1 piece Cinnamon stick
- 3 whole Cardamom pods
- 4 whole Cloves
- 1 whole Bay leaf
- 0.25 cup Fresh coriander leaves (chopped)
- 1 tsp Garam masala
- 1.5 tsp Salt
- 0.25 cup Oil or ghee
- 1 cup Water
Instructions
Heat the oil or ghee in a heavy-bottomed pot or a deep pan over medium-high heat.
Add cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf, and sauté for 1 minute until aromatic.
Add the sliced onions and sauté until golden brown, stirring frequently to avoid burning.
Add the ginger paste and garlic paste. Cook for 1-2 minutes, stirring well.
Add the goat or lamb pieces to the pot and cook on high heat for 5-7 minutes until the meat changes color and browns slightly.
Reduce the heat to medium and add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the meat in the spices.
Add the chopped tomatoes and cook for 7-10 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.
Lower the heat and add the yogurt. Stir continuously to incorporate the yogurt and prevent it from curdling.
Allow the mixture to cook for 5 minutes, then add 1 cup of water and cover the pot with a lid.
Simmer on low heat for 60-75 minutes, stirring occasionally, until the meat is tender and the oil begins to separate from the gravy.
Add the slit green chilies and garam masala, and cook uncovered for an additional 5 minutes.
Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.2 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 809 mg | 17% | |
*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.
