Bhuna Gosht

This is one of the first recipes my mum taught me how to make. It’s very simple and is a perfect base for other curries. Vegetables can be added to this dish like, potatoes, peas, onions, cauliflower, ladyfingers, bitter gourd or even spinach. Pakistani foods contain a lot of different spices. I love the smell of coriander powder and it just makes everything smell so beautiful. The ‘Sabat’ Garam Masala is fantastic. It adds such a depth of flavour and makes everything smell so good. It masks the smell of meat, which is off putting for some people. So many people ask about how I cook Pakistani food because I do not use a pressure cooker. So here are the answers to common questions I get asked regarding Pakistani food

Who taught you how to cook?

My mum taught me how to cook Pakistani food and my dad developed my love for other cuisines. She made my life so simple by helping me with little tips and tricks, to save time and maximise flavour. She’s a great cook.

A lot of Pakistanis use a pressure cooker, do you?

No, I don’t use a pressure cooker. I think cooking food on a low flame over time develops a unique depth of flavour. Sure, it cooks food super fast, but does the taste of the masala reach the bones? No. So that is why I like to cook in a pot on a low flame.

Preparation time 15 minutes

Cook time 1 hour

Serves 4-6

Ingredients

4 tablespoons oil

1 medium onion- ground

1 Tablespoon garlic paste

1 Tablespoon ginger paste

300 grams mutton pieces

1x 2 inch cinnamon stick

2 black cardamoms

2 green cardamoms

Bay leaf- 1 large dried/ 4-5 medium fresh

3/4 teaspoon salt

1/2 teaspoon red chilli powder

1 heaped teaspoon coriander powder

1/2 teaspoon turmeric powder

3 large tomatoes- ground

3 Tablespoons yogurt

1 green chilli- whole (do not cut)

Handful of fresh coriander- chopped

1 Tablespoon julienne fresh ginger

A pinch of ground garam masala

Instructions

1. Place the oil a large, heavy bottom pot on a medium heat. Once heated up, add the ground onion, garlic paste, ginger paste, cinnamon stick, black cardamons, green cardamons and bay leaves. Fry for 2-3 minutes. The colour of the onions will change slightly and the smell will fill the air.

2. Add the meat and fry for 3-4 minutes. Then add the salt, red chilli powder, coriander powder and turmeric powder. Fry for a couple minutes, the masala will coat and change the colour of the meat.

3. Add the ground tomatoes and yogurt. Bring to a boil and then turn down the heat. Cook on a low heat for 30 minutes or until the meat is tender and cooked.

4. If there is still water in the curry then dry the curry out.

5. Once the meat is tender, fry until the oil separates and the masala continues to cook on the spoon.

6. Now add the whole green chillies and julienne ginger. Add 1/4 cup of water and cook on a low heat for 15 minutes, until the masala comes together and the oil sits on the top of the curry.

7. Sprinkle with ground garam masala and chopped fresh coriander.

8. Serve with naan bread or chapatis

I find that a wok is the best thing to cook in. It has a larger surface area for you to work with.

And that’s it. I hope you try this recipe out. Give us your feedback

Much Love and Have a good one!

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