Bhoona Gosht

Get ready to tantalize your taste buds with **Bhoona Gosht**, a rich and flavorful South Asian delicacy that showcases tender pieces of goat or lamb simmered in a luscious, spice-infused gravy. This crowd-pleasing dish is all about bold aromatics, featuring earthy cumin seeds, whole spices like cardamom and cinnamon, and a robust blend of turmeric, red chili powder, and garam masala. Slow-cooked with onions, tomatoes, and creamy yogurt, this dish delivers a velvety texture and deep, intense flavors. Perfectly paired with warm naan, soft roti, or fragrant steamed rice, Bhoona Gosht makes for an unforgettable main course that combines traditional cooking techniques with irresistible taste. Whether you're hosting a dinner party or craving a hearty meal at home, this recipe is a must-try for lovers of authentic Indian and Pakistani cuisine.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 kg Goat or lamb (bone-in, cut into pieces)
• 2 large Onion (thinly sliced)
• 3 medium Tomatoes (chopped)
• 1 cup Yogurt (plain)
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 1.5 tsp Red chili powder
• 0.5 tsp Turmeric powder
• 2 tsp Coriander powder
• 1 tsp Cumin seeds
• 3 medium Green chilies (slit lengthwise)
• 1 piece Cinnamon stick
• 3 whole Cardamom pods
• 4 whole Cloves
• 1 whole Bay leaf
• 0.25 cup Fresh coriander leaves (chopped)
• 1 tsp Garam masala
• 1.5 tsp Salt
• 0.25 cup Oil or ghee
• 1 cup Water

Directions

Step 1

Heat the oil or ghee in a heavy-bottomed pot or a deep pan over medium-high heat.

Step 2

Add cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf, and sauté for 1 minute until aromatic.

Step 3

Add the sliced onions and sauté until golden brown, stirring frequently to avoid burning.

Step 4

Add the ginger paste and garlic paste. Cook for 1-2 minutes, stirring well.

Step 5

Add the goat or lamb pieces to the pot and cook on high heat for 5-7 minutes until the meat changes color and browns slightly.

Step 6

Reduce the heat to medium and add the turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the meat in the spices.

Step 7

Add the chopped tomatoes and cook for 7-10 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.

Step 8

Lower the heat and add the yogurt. Stir continuously to incorporate the yogurt and prevent it from curdling.

Step 9

Allow the mixture to cook for 5 minutes, then add 1 cup of water and cover the pot with a lid.

Step 10

Simmer on low heat for 60-75 minutes, stirring occasionally, until the meat is tender and the oil begins to separate from the gravy.

Step 11

Add the slit green chilies and garam masala, and cook uncovered for an additional 5 minutes.

Step 12

Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or steamed rice.

Nutrition Facts

Serving size	2322.5 grams (2322.5g)

Amount per serving	% Daily Value*
Calories	3478

Total Fat 243.80g	313%
Saturated Fat 105.70g	529%
Polyunsaturated Fat 0.00g
Cholesterol 1001mg	334%
Sodium 5454mg	237%
Total Carbohydrate 99.90g	36%
Dietary Fiber 22.80g	81%
Total Sugars 37.10g
Protein 222.90g	446%

Vitamin D 0IU	0%
Calcium 807mg	62%
Iron 41mg	227%
Potassium 5486mg	117%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.0%

Protein: 25.6%

Carbs: 11.5%