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SAMOSASBHUNA GOSHT #15
Bhuna Meat is a non vegetarian dish with a thick coating
Indian Kosha Mangsho
Cooking Time: 3 hours
Preparation Time: TK Serves 4 to 6
1Kg Mutton
3 Cup Brown Onion fry till red
3 tblspn Ginger-Garlic Paste
1 tspn Turmeric
2 teaspoons Kashmiri Red Chilly Powder
2 teaspoons coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
2 tspn Salt or to taste
10 Black Pepper Whole
4 Cloves
4 cloves garlic (lehsun)
1 inch grated or chopped ginger
Grind ¾ teaspoon mace, Jaiphal (1/¼ teaspoon each),
¼ tspn powdered cardamom. Sprinkle on the meat with the onions.
METHOD In a nonstick pan add 10 tablespoons olive oil or 5 tablespoons oil 5 tablespoons ghee. Add whole garam masala 4-6 laung, 3 elaichi, 2 dalchini, 3 bayleaves for aromatic smell. Saute the whole spices for 2 minutes . Add the onions and bhuno on high flame for 1-3 minutes.Keep covering lid till onions turn soft. Add the ginger garlic paste salt red chilly powder cumin coriander powder and saute or mix on high flame for 15 minutes till color of meat turns red or dark brown .Note that stir enough that the meat does not burn at the bottom of the pan .Add water 1 inch above the level of the meat every 15 minutes letting meat get tender .Serve with Laccha Paratha .
