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bhuna gosht

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africanmeat View Drop Down
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Joined: 20 January 2012
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Topic: bhuna gosht
    Posted: 27 June 2012 at 13:59
This Indian curry got many version. i love this one it is by a chef Rina pushcarena.
the chef of tandoori restaurant.

Ingredients

1/2 kg lamb meat without fat

Canola oil for frying

2 large onions

2 large potatoes

2 large tomatoes, crushed

1 tablespoon minced garlic

1 tablespoon chopped cilantro for garnish

1 cup water

A tablespoon or two of lemon juice

Whole spices:

4 cloves

4 bay leaves

2 cinnamon sticks

8-10 cardamom seeds

1 star anise

1 tablespoon fresh ginger strips

1/2 teaspoon black peppercorns

Spice powder;

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon paprika

1/2 tsp garam masala

1 teaspoon salt
 
Preparation:
Cook The lamb meat In  a pan with a glass of water
with the following whole spices: 2 bay leaves 5 ​​cardamom seeds, a cinnamon stick, star anise and cloves two units.
 Cook for half an hour, until meat is almost cooked.
Finely chop the 1 onion and fry in oil until brown.
Put the outher onions in a food processor with 2 tablespoons water and blend.
Cook the potatoes and peel(i used small young potato's so i did not peel them).
 Cut into cubes and deep fry . In Another pot put 4 tablespoons of oil and put in the remaining whole spices. Fry for 2-3 minutes and add the chunks of cooked  lamb without water. Fry, stirring for about 5 minutes. Add a tablespoon minced garlic, tablespoon fresh ginger,the minced onion, two tomatoes, chopped (i put a can of tomato's) and whole spices powder. Cook about 10 minutes (if you want you can add ½ cup water to the pot). Add the potatoes,
add the fried onions and chopped cilantro. (i add it on top of the curry)
 
I serve it on rice
 
 
Ahron
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 June 2012 at 14:19
i really like the way that looks, ahron - thanks for posting!
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Daikon View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Daikon Quote  Post ReplyReply Direct Link To This Post Posted: 27 June 2012 at 16:32
Cook for half an hour, until meat is almost cooked.

Hmmmm... even at a low braise, I'm having a tough time seeing how a decent 1/2 kg cut of lamb is going to be anything but overcooked in that amount of time.  It looks to me like this recipe is designed for mutton, goat, or something like lamb shanks instead of premium lamb cuts.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 06 July 2012 at 13:34
Ahron,
 
I am quite a fan of Indian cuisine, especially the Goa and Madras regions of southern India. I absolutely love Vindaloo and Madras with Chicken or Fish or Shellfish.  Furthermore, northern Indian, Tandoori Fish or Chicken are splendid too ... Once a month, we go to a favorite Indian Restaurant for dinner with a friend and colleague of mine who is Indian, and his lady.
 
I wish to compliment your culinary labors and suggest, that chicken might be very lovely with this dish, and a Basmati style rice, long grain ...   
 
Kindest Regards.
Margi
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Gourmet´s Choice - Time Out In Spain ...

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