Bhoona Gosht Recipe

By | Published | Mutton and Lamb | No Comment

Lamb – 1/2 kg, cut into 1/2 inch pieces
Poppy seeds – 1 1/2 tsp
Ginger – 1 inch piece
Salt as per taste
Curd – 1 cup
Red Chilli Powder as per taste
Turmeric Powder – 1/2 tsp
Cloves – 3
Coriander – 1 tsp, powdered
Cinnamon – 3 one inch sticks
Cardamoms – 3
Whole Garlic – 1, peeled
Oil – 3 tblsp
Onions – 2, finely sliced
Garam Masala Powder – 1 tsp
Ghee – 1 tsp
Water as required
Cashewnuts – 10, fried

1. Mix the poppy seeds and ginger in a bowl.
2. Grind to a paste.
3. Add salt to curd, chillies, turmeric and lamb.
4. Soak for 15 minutes.
5. Grind the cloves, coriander, cinnamon, cardamom and garlic to a paste.
6. Heat the oil in a pan and fry the onions.
7. Add all the ground spices and fry.
8. Add lamb pieces and 1/2 cup of water.
9. Cook on a slow fire.
10. Sprinkle some water if necessary and fry.
11. Before removing from the heat, add the fried cashewnuts and garam masala.
12. Serve.

Tip: This stays good for several days if refrigerated.

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