Bhuna Gosht by Ashma’s Kitchen: A Traditional Delight (Recipe)

Experience the rich flavors of North Indian and Pakistani cuisine with Bhuna Gosht by Ashma’s Kitchen. This traditional mutton dish, cooked in a semi-dry sauce with onions, yogurt, and aromatic spices, is perfect for special occasions.

Bhuna Gosht Recipe by Ashma’s Kitchen | rhfpakistan.com

Introduction

Bhuna Gosht, a beloved dish in North Indian and Pakistani cuisine, combines the richness of mutton with a flavorful semi-dry sauce. 'Bhuna' means fried, and 'Gosht' means mutton, highlighting the key cooking method and main ingredient of this dish. Ashma’s Kitchen brings you a delightful recipe that uses onions, yogurt, and a blend of spices to create a savory and aromatic meal. Often enjoyed during festive occasions and family gatherings, Bhuna Gosht pairs perfectly with roti or naan.

Recipe given by RHF

Ingredients:

• Oil: 2 Tbsp
• Cinnamon sticks (Dalchini): 2
• Green cardamom: 1
• Cloves: 8
• Black cardamom: 1
• Mace (Javitri): 1
• Black pepper: to taste
• Bay leaves: 2
• Onions: 2, chopped
• Mutton: 1 kg
• Turmeric powder: ½ tsp
• Salt: 1 tsp
• Coriander powder: 2 Tbsp
• Garam masala: ½ tsp
• Kashmiri red chili powder: 1 tsp
• Garlic and ginger paste: 1 Tbsp
• Yogurt: ½ cup
• Fried onions: 2 medium-sized
• Dried fenugreek leaves (Kasuri methi): 1 Tbsp

  Method:

  Calories Information (per serving bowl)

  Approximately 350 calories per serving bowl.

  Health Benefits

• High Protein Content: Supports muscle growth and repair.
• Rich in Iron: Boosts hemoglobin levels, beneficial for those with anemia.
• Spices and Herbs: Contains antioxidants and anti-inflammatory properties from spices like turmeric and garlic.

  Health Precautions

• High Cholesterol: Consume in moderation if you have high cholesterol levels.
• Spices: Adjust the spice level according to your tolerance to avoid digestive discomfort.

• In a pressure cooker, heat oil and add cinnamon sticks, green cardamom, black cardamom, cloves, mace, black pepper, and bay leaves. Sauté for a minute.
• Add chopped onions and fry for 2 minutes.
• Add mutton and fry until it turns light brown.
• Add turmeric powder, salt, coriander powder, red chili powder, Kashmiri red chili powder, and garam masala. Pour in ½ cup water and continue frying.
• Add garlic and ginger paste, mix well, and sauté for 10 minutes.
• Stir in yogurt, fried onions, and kasuri methi. Fry on high flame for 5 minutes until the yogurt water dries up.
• Pour in enough water to cook the mutton, cover with a lid, and cook on medium flame for 10 minutes in the pressure cooker.
• Garnish with fresh coriander leaves and serve hot with chutney and roti.

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