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Bhuna Gosht - 2

Cuisine: Indian
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

  Ingredients for marinade
3 lbs 1362g / 48ozGoat meal - up to 5
2 tablespoons 30mlVinegar
4 tablespoons 60mlWorchestershire sauce
2 tablespoons 30mlYogurt
1 tablespoon 15mlMinced ginger
1 tablespoon 15mlMinced garlic
  Salt to taste
1/2 teaspoon 2.5mlRed chili pepper
  Other ingredients
2   Tomatoes - up to 3 (large)
1   Amchur - up to
1 teaspoon 5mlDhania - (coriander) powder
1 teaspoon 5mlDiced 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

Time Life Books: The Cooking of India


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