Bhuna Gosht - 2

Recipe Ingredients

		Ingredients for marinade
3 lbs	1362g / 48oz	Goat meal - up to 5
2 tablespoons	30ml	Vinegar
4 tablespoons	60ml	Worchestershire sauce
2 tablespoons	30ml	Yogurt
1 tablespoon	15ml	Minced ginger
1 tablespoon	15ml	Minced garlic
		Salt to taste
1/2 teaspoon	2.5ml	Red chili pepper
		Other ingredients
2		Tomatoes - up to 3 (large)
1		Amchur - up to
1 teaspoon	5ml	Dhania - (coriander) powder
1 teaspoon	5ml	Diced onion (large)
		Salt to taste

Recipe Instructions

Marinate goat meat in marinade ingredients for 3-24 hours. Cook in pressure cooker 10-15 minutes on high setting .Do not add water before cooking. If meat is not tender, cook longer.Take off lid and cook to reduce liquid . Add a small anount of oil to pan. Add chopped tomatoes and onions.Remove bones.Cook on medium to low heat until meat is soft and tomatoes and onions are brown.Add amchur ,salt,dhania,if desired add more red pepper.The secret to this recipe is to bhuna long enough so the meat is browned and the flavor develops.Add more amchur if desired.Garnish with chopped cilantro.This recipe also works well with beef.

This is a recipe I invented a few years ago.It is an extensive modification of a recipe for beef that my girlfriend makes but we don't like eating beef and I modified the seasoning to fit my taste.It lives nicely in the freezer but it is best eaten one day after cooking so the flavors have time to mix.I like amchur so I actually use more than I wrote here.I serve this for parties and special occasions.

michelle singh

Source:
Time Life Books: The Cooking of India

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5 (3 votes)

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