Bhuna Gosht is something that I started making when I turned 12. I always understood the art of searing and frying over high heat quite well, and I utilized it to the fullest. This amazing meat recipe was born in my kitchen, lovingly consumed by all, and I was pestered for the recipe.
Originally, I made this recipe with mutton. However, I also made it with beef. And oh dear God. The beef made this even more excellent. As I prefer using mostly lean mutton to make this, I have seen that lean beef is absolutely mind blowing. The recipe needs a bit of prep, though, and you will be learning the art of double cooking here, but trust me, this amazing meat recipe is worth it.

To cook this dish, I would suggest you use lean meat. I personally am not a fan of dieting or low fat food, but I have discovered that when it comes to this recipe, lean meat is the way to go. Ask your butcher to keep aside a kilo of mutton, lean, preferably from the front leg and shoulder, boneless. Yes, this recipe also prefers meat that does not have bones in it. We are lazy like that.

To the meat, add 1/3rd cup raw papaya paste. This step is crucial. It is going to tenderize the meat, which is much-needed. I prefer using this on the meat first, to tenderize it properly for 3 hours, then give the meat a wash before adding the rest of the ingredients. Or, if you are not inclined to do so, add the marination ingredients to the meat at this point. I add, as marination, 1/2 cup plain yogurt, 1 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon red chilli powder or kashmiri chilli powder or hot paprika (each of them give this dish a different flavor, so try to change the order sometimes and see the fun), 1 cup of grated or pasted onions, 2 tablespoon ginger-garlic paste and 1 tablespoon Garam Masala powder. This Garam Masala, among other things, must contain cardamom, cinnamon, cloves, peppercorn, mace and nutmeg.

In a big pan, put the meat in, cover, and cook, simmered for 1 hour. Do not touch it. Do not taste it. Its not cooked, so what is your hurry anyway? Whatever. Once an hour is done, take this off the heat and let rest for at least 6 hours at room temperature.

Yes. You heard me. Do not touch it. Its not done. Go away. Look Pretty.

In a large heavy-bottomed kadhai or other such vessel, heat 100 ml. ghee or vegetable oil or mustard oil over high heat. I go any which way I like at the point… and you can too. Add to it 10 whole dry red chillies, 10 peppercorns, slightly bashed, and let cook for 20 seconds. Remove the chillies. Add 1 tablespoon sugar. Let cook for a minute and brown slightly before throwing the meat in vehemently.

You are allowed to be non-vehement. Just because I am vehement does not mean you should be copying me.

Jakge.

Stir fry the meat over really high heat till you see the oil separating from the mutton. At this point, adjust salt, add the fried chillies, throw in a couple of drops of kewra essence or meetha attar or 1 big pinch of saffron mixed with a bit of warm milk. The addition of this makes this dish really really fragrant, but if you, like me, do not have it, do not use it. Stir everything up once again, remove from the heat, and serve with a smile. Preferably with hunks of bread, biryani, pulao, rotis, or plain steamed rice. I would suggest you chop a lemon in quarter and serve it on the side, along with slices of onion and fat green chillies. Or, even better, use this as stuffing for the next sandwich you are making.

Its okay. You are welcome.

And yes, I love you too.

Written by Poorna Banerjee

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