Ingredients
1 kg Lamb Meat/Mutton (boneless, curry cut)
¾ cup Yoghurt (beaten)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tbsp Red Chili powder (Lal Mirchi Powder)
1 tsp Cumin Powder (Jeera Powder)
½ tsp Garam Masala Powder
1 tbsp Oil
Salt to taste
¼ cup Cream
Ingredients
18
Count
18
Count
Nutrition
280
Calories
280
Calories
Total Time
45
Minites
45
Minites
Serves
5
People
5
People
Directions
- Grind One up of grated Coconut with ½ cup of warm water and extract ¾ thick coconut milk. Add One cup of warm water again to the same coconut and extract 1 cup of thin coconut milk. Keep both aside. Dry roast one cup of grated coconut in a pan until it is light brown and aromatic. Also dry roast sliced onions for a few minutes and keep it aside.
- Now in the same pan, add 1 tsp oil & sauté whole Kashmiri Chilies for a minute and remove. Similarly sauté each of next 8 ingredients separately with a few drops of oil for few seconds. Grind all these roasted Masalas with roasted coconut, onions, turmeric powder with little water to a smooth paste.
- Heat oil in a large pan/kadhai, add chopped onions and sauté till soft & golden. Add ginger garlic and sauté for one minute. Now add the chicken and sauté for 2-3 minutes on high flame till brown. Add the coconut masala paste & mix well. Now add the thin coconut milk and salt, mix well and bring to the boil. Lower the heat and simmer partially covered for 20 minutes until the chicken is cooked and the gravy becomes thick. Add the thick coconut milk and vinegar and simmer for 5 minutes. Adjust seasoning. Spicy & delicious Bhuna Gosht is ready. Serve hot with steamed rice.