Bhuna Gost (Dry lamb curry)

Bhuna Gost (Dry lamb curry)

Getting a hungry horde of young people over for a riotous evening of drinks and lively conversation? You’d want something fragrant, appetizing and filling. We don’t want the young folks getting drunk on an empty stomach, do we? Dry Lamb curry (or Bhuna Gost) is a perfect accompaniment for beer, rum and whisky. Oh yes, Vodka too!

Bhuna Gost (Dry lamb curry)

Ingredients:-

500 gms of Mutton / Lambs meat cut in to 2^1/4 inch pieces approximately; Meat with bones can be included.

5 whole potatoes cut into approximately 2^1/4 inch pieces

4 finely chopped medium size onions

8 cloves of garlic, finely chopped

2 black large cardamom

4 small green cardamom

4 sticks of cinnamon,1”  size

1 tsp black peppercorns

4 cloves

2 dry red chillies

2 tsp Turmeric powder

4 tsp coriander powder

2 tsp Kashmiri Red Chilly powder

1 cup of whisked Curd

4 tbsp cooking oil, preferably Mustard oil

Salt to taste

Few spring onion cut into small pcs

GARNISH

½ cup of chopped coriander leaf.

Preparation

Mix all the above ingredients (except oil, kashmiri chilli powder and salt) with cut meat. Mix well and marinate for 2/3 hours.

Heat oil in a pressure cooker or similar type of heavy bottom pan. Add potatoes, sprinkle a little turmeric powder and stir fry till the potato pieces are light brown on all sides. Add the marinated meat and cook for 5 minutes. Add salt, Kashmiri red chilly powder and  1 ½ cup of hot water and cover. Stir the contents from time to time to ensure that the meat does not get burnt at the bottom of the pan. When all the water evaporates and meat is soft and tender serve it hot, garnished with chopped coriander leaves.

Best eaten with Paratha, roomali roti, naan or yellow rice.

(Don’t forget to put out paper napkins – fingers are going to be very sticky!)