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Monday, October 10, 2011

Bhuna Gosht with fire roasted pepper

For Bandita

Though there are several versions available on the net, I tried the following today and it came out great.

Mutton(Goat)/Lamb- 2 lbs (about 1 kg)
Diced /garlic paste- 5-7 cloves, depending on your tolerance for garlic
Tomatoes diced- 2 roma
Curd- 2 tbsp
Onions thinly sliced(some ppl skip it)
Grated ginger
1 fire roasted Bell pepper- diced (this brings a lot of flavor)
Red chili powder, salt, turmeric, garam masala
Mustard oil

1. Heat mustard oil in a wok. Sprinkle salt, chili powder and turmeric evenly on the meat. Mix with your hands if necessary. Wash hands with hot water and soap thoroughly and do not touch raw meat again.
3. Add grated garlic(or paste), diced tomatoes stir. Can add dry red chilis if you like it hot.
4. Add curd and then add grated ginger, freshly ground garam masala, and the fire roasted bell pepper (diced). Add a little water if necessary.
5. Cook until the gravy almost dries up. You can transfer the whole thing to a slow-cooker and cook it for 4 hrs, stirring occasionally for the first hour to keep it from burning.

For roasting the pepper: Cut the pepper at two ends and then halve it. Remove any seeds and soak any water that might have stayed on after washing. Roast on open fire on stove with a pair of tongs, about a minute or so on each side.

You can get fire-roasted bellpeppers at your local supermarket too.