Bhuna Hua Gosht / Roasted Meat by @samsweetandspicetreats

1h
Medium

4 servings

🧅

300 g

Onions

🥩

500 g

Mutton Or Beef

🍃

2 leaves

Bay Leaf

🌰

4 cloves

Cloves

🌿

4 pods

Cardamom

🪵

1

Cinnamon Stick

🧄

30 ml

Ginger Garlic Paste

🧂

6 g

Salt

🌶️

2.5 g

Red Chilli Powder

🍅

3

Tomatoes

🥛

2 tbsp

Yoghurt

🌿

1 tbsp

Kasuri Methi

🌰

7.5 ml

Cumin Powder

🟡

0.3 g

Turmeric

💧

240 ml

Water

🫗

45 ml

Oil

🌿

8 g

Coriander Leaves

🌶️

10 g

Green Chilies

Preparation Steps

  1. Step 1/9

    Chop the 2 onions and slice the 3 tomatoes. Chop the fresh coriander leaves and slit the green chilies for garnish.

    onion
    tomato
    fresh coriander leaves
    green chili
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Heat 3 tbsp cooking oil in the heavy-bottomed pot over medium heat. Fry the chopped onions until deeply golden brown, about 8 to 10 minutes.

    cooking oil
    onion
    🍲heavy-bottomed pot
    🥄wooden spoon
    🥄measuring spoons

  3. Step 3/9

    Add the 500 g mutton or beef and the whole spices to the pot. Fry for 5 to 7 minutes, stirring until the meat is lightly browned.

    mutton or beef
    bay leaf
    whole cloves
    green cardamom pods
    cinnamon stick
    🍲heavy-bottomed pot
    🥄wooden spoon

  4. Step 4/9

    Stir in 2 tbsp ginger garlic paste, 1 tsp salt, and 1 tsp red chili powder. Cook for 2 minutes until the raw aroma of the paste fades.

    ginger garlic paste
    salt
    red chili powder
    🍲heavy-bottomed pot
    🥄wooden spoon
    🥄measuring spoons

  5. Step 5/9

    Add the sliced tomatoes to the pot. Cover and cook for 10 to 12 minutes, stirring occasionally, until the tomatoes soften and break down.

    tomato
    🍲heavy-bottomed pot
    🥄wooden spoon

  6. Step 6/9

    Add 2 tbsp plain yogurt, 1 tbsp dried fenugreek leaves, 1/2 tbsp ground cumin, and a pinch of ground turmeric. Bhuna the mixture for 5 minutes, stirring until the oil begins to separate from the masala.

    plain yogurt
    dried fenugreek leaves
    ground cumin
    ground turmeric
    🍲heavy-bottomed pot
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/9

    Pour in 1 cup water and bring the curry to a simmer. Cover and cook on low heat until the meat is fork-tender, about 30 to 40 minutes for beef or longer if using mutton.

    water
    mutton or beef
    🍲heavy-bottomed pot
    🥄wooden spoon
    🥛measuring cups

  8. Step 8/9

    Uncover and simmer until the gravy is thick and coats the meat. Transfer the bhuna gosht to a serving bowl.

    mutton or beef
    🍲heavy-bottomed pot
    🥄wooden spoon
    🥣serving bowl

  9. Step 9/9

    Garnish the bhuna gosht with chopped fresh coriander leaves and slit green chilies. Serve immediately while hot.

    fresh coriander leaves
    green chili
    🥣serving bowl

Composition

Ingredients

Types

Vegetables, Meat, Herbs and Spices, Condiments, Liquids

Ingredients

Onions, Mutton or beef, Bay leaf, Cloves, Cardamom, Cinnamon stick, Ginger garlic paste, Salt, Red chilli powder, Tomatoes, Yoghurt, Kasuri methi, Cumin powder, Turmeric, Water, Oil, Coriander leaves, Green chilies

Allergens

to inform

Dietetics

Dietary regimen

High protein, Low carbohydrate, Gluten-free, Ketogenic

Calories

430 kcal

Macro nutrients

Protein: 31g, Fat: 27g, Carbohydrates: 14g, Fiber: 3g, Sugar: 6g

Nutritional Information

Minerals

Iron: 4.5mg, Zinc: 7mg, Potassium: 700mg, Sodium: 720mg

Vitamins

Vitamin B12: 3.2mcg, Vitamin C: 13mg, Vitamin A: 85mcg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, heavy-bottomed pot, wooden spoon, measuring cups, measuring spoons, serving bowl

Appliances

stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Ramadan, Sehri, Iftar, Dinner

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Tender, Juicy, Thick, Silky

Flavors

Spicy, Savory, Aromatic, Rich, Tangy, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool within 2 hours,Store in an airtight container,Reheat until piping hot), freezer : 2 to 3 months (Store in a freezer-safe airtight container,Thaw overnight in the refrigerator,Reheat thoroughly before serving)