Learn how to make Bhuna Gosht, the mouthwatering Indian pan-roasted meat dish. It features perfectly spiced and browned meat chunks that are so succulent and flavorful - a must-try for all meat lovers! You can prepare this authentic Indian dish on the stovetop or in the instant pot.
Bhuna Gosht, Indian Pan Roasted Meat
My grandmother made the best bhuna gosht. I enjoyed eating it with hot parathas, but it was also great with plain rice and dal too. Here, I'm sharing that much loved bhuna gosht recipe.
In Urdu, one of India's native languages, "bhuna" means roasted and "gosht" means meat. This recipe involves high-temperature cooking, moist heat and lots of stir-frying.
The liquids used for cooking are both oil and water. Oil provides the medium for meat browning, while water helps with easy stirring and keeps the meat moist, preventing dryness.
Why This Recipe
- The meat is perfectly browned on the outside yet succulent inside, with spices thoroughly infused into both the meat and the sauce.
- The frequent pan roasting of the spiced mixture coaxes the aromas and matures flavors into a rather mellow profile. This process, known as "bhun-na" (roasting) in Urdu, involves constant stirring and browning of the meat, spices and sauce.
- The meat is so succulent and flavorful that meat lovers will be happy to enjoy it all by itself. It is a meat dish in the league of shawarma, birria, and other popular delicacies.
Ingredients and Substitutes
- Lamb Meat: I prefer using lamb meat with bone, such as leg or shoulder cut into medium-sized pieces, about 3 inches each. I bought lamb loin chops at Costco, for reliable and consistent quality. Lamb loin chops with bone work well for their flavor and suitability for high-heat cooking, important for this recipe. They hold onto the bone while cooking, resulting in larger, flavorful chunks. If using boneless meat, make sure all pieces are of uniform size.
- Other Meats: You can choose beef, goat or veal. Any cut of beef with bone is suitable, though tender cuts are preferred. Even chuck or round cuts work due to the slow-cooking method followed by high-heat roasting.
- Chicken (Alternative Option): Large and similar sized chunks of boneless chicken breast or thigh are ideal for uniform browning. Avoid using whole chicken pieces due to varying shapes and sizes. Be cautious not to overcook chicken breast; brown the pieces on high heat just until done.
- Onions: This is what gives the dish its base, the thick sauce around the meat. Use enough onions, but not too much because onions are sweet in taste. Plus we do not want the sauce to overpower the meat's flavor, which is the star of the show.
- Spices: I use whole spices initially to subtly flavor the meat, adding ground spices at the end for an extra flavor boost. You could use only ground spices too. Freshly ground spices or store-bought garam masala can be used for the final seasoning.
- Dried Coconut: Adds richness, flavor, and some texture to the thick coating (masala) around the meat. You can substitute with very finely ground almonds/cashews or whisked Greek yogurt.
- Salt: Don't add too much salt. This meat dish absorbs salt well and can quickly become too salty. Start with ½ teaspoon and adjust towards the end to taste.
- Water: Start with a small amount, such as ½ cup, adjusting based on cookware type and evaporation rate. A shallow cast iron casserole dish, like mine, may require more water.
- Cilantro: This is only for garnish after cooking; do not cook with the meat.
How to Prep Meat
I cut each loin chop into three pieces. First, I sliced along the bone on the shorter side at the back, then on the thick meat side to remove the boneless piece, leaving some meat on the bone. You can also cut the boneless piece into two pieces, making sure all pieces are of the same size.
What Equipment to Use
I use a cast iron casserole dish because I can cook and stir-fry the meat in the same pan. Its thick bottom helps with browning and reaches high heat, perfect for imparting a nice sear. And the food also doesn't stick much to the pan surface, so the meat roasts well. Alternatively, you can cook the meat in a pot and stir-fry in a wok or kadai.
Step by Step Visual Overview
Here are step-by-step photos showing how to make bhuna gosht. Full printable recipe with measurements are below at the end of the blog post.
- Sauté spices and onions in oil. Sear the meat. Add aromatics, seasonings, and spices; cook. [first two pictures]
- Add water and simmer until meat is tender. Evaporate excess sauce. Stir fry and pan roast the meat until browned. Add final seasonings, garnish, and serve. [remaining pictures]
My Top Tips
- Cook the meat until it is well done, but make sure it does not become overly cooked. The meat pieces should maintain their shape and not fall apart. They should also have enough surface area to achieve a nice sear.
- Be careful with the amount of onions and water used. The sauce should reduce to a thick consistency that just coats the meat pieces. We dont want too much sauce or a thin sauce.
- To prevent the meat and sauce from sticking to the pan during roasting, continuously stir-fry, similar to cooking in a wok.
How To Serve
- Traditional: Bhuna gosht is best with rice and dal (try our moong dal). But also goes well with naan, paratha, and sides like aloo gobi or spicy roasted okra.
- Other Options: You can also serve it with pulao or khichdi, other popular Indian rice dishes.
- Wraps: The flavorful meat filling is perfect for making shawarma-style wraps with vegetables and sauces.
Variations
Bhuna gosht is low carb, gluten free, high protein, egg free, nut free, grain free and soy free.
- Dairy free: Don't use ghee or yogurt.
- Without Coconut: Substitute with ground cashews or almonds or whisked greek yogurt.
More Indian Meat Recipes
- Keema Curry (Ground Beef Curry)
- Haleem (One Pot Dish)
- Lamb Curry
- Nihari (Beef Shank Stew)
★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!
Bhuna Gosht
Learn how to make Bhuna Gosht, the mouthwatering Indian pan-roasted meat dish. It features perfectly spiced and browned meat chunks that are so succulent and flavorful - a must-try for all meat lovers! You can prepare this authentic Indian dish on the stovetop or in the instant pot.
Course :Main Course
Cuisine :Indian
Servings: 12 portions
Calories: 189kcal
Ingredients
- ⅓ cup avocado oil or any neutral oil
- 2 bay leaves
- 4 green cardamom split open slightly
- 1 black cardamom or green cardamom
- 4 cloves
- 1 cinnamon stick 3-inch
- 4 medium onions sliced
- 2 lbs lamb meat with bone, leg or shoulder, cut into 3-inch pieces
- Salt to taste, I start with ½ teaspoon and add ¼ teaspoon in the end
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoon red chili powder Kashmiri for mild, adjust to taste
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon ground black pepper freshly ground preferred
- 1 to 1½ cups water start with ½ cup and adjust as needed
- 2 tablespoons dried coconut (ground), or ground almonds/cashews, or whisked Greek yogurt
- ½ teaspoon garam masala see notes for substitute
- 2 teaspoons ghee optional but recommended
Garnish
- 1 tablespoon cilantro leaves
- Lemon juice optional
Equipment
Instructions
- In a large cooking pot, heat 3 tablespoons of oil over medium-high heat until shimmering. Add bay leaves, cardamom pods, cloves, and cinnamon stick. Cook until fragrant, about 30 seconds. Add sliced onions and sauté until light golden brown, about 10 minutes.
- Add the remaining oil and lamb meat. Increase heat to high and sear meat on all sides until juices evaporate, stirring often, about 3-5 minutes. Season with ½ teaspoon salt. Add ginger paste, garlic paste, and cook until aromatic, stirring occasionally, about 2 minutes. Stir in chili powder, ground coriander, turmeric, and black pepper. Cook for 1 minute.
- Add some water, bring to a boil, then reduce heat. Cover and simmer until meat is fork-tender and starts to separate from the bone, about 1½ to 2 hours for lamb. Tip: Remove and discard bones and whole spices after cooking.
- Remove lid and evaporate excess liquid, stirring frequently until oil begins to separate. This process of stir frying is important to brown the spiced meat. Stir in ground coconut, ghee, and garam masala. Continue to pan-roast meat for about 2 minutes until the meat is well coated and aromatic.
- The dish should be rather dry, the thickened sauce lightly coating the succulent meat pieces. Adjust salt to taste. Transfer to a serving dish, garnish with cilantro, and sprinkle with lemon juice if desired (I dont usually add this). Serve hot with paratha, rice and dal, or rumali roti.
Notes
- Ground Spices (garam masala substitute): In a pre-heated skillet, toast 1 teaspoon black peppercorns, 2 cloves, 2 green cardamom pods, 1 black cardamom pod, and a 1-inch cinnamon stick, on medium heat until aromatic, about 2-3 minutes. Cool, then grind into a fine powder.
- Instant pot: Use the sauté mode for first three steps. Pressure cook the meat after adding water (cooking time varies with the type of meat). Release pressure naturally. Use the sauté mode to evaporate excess liquid and stir-fry the meat.
- Storage: You can refrigerate the leftovers for up to 4 to 5 days. Freeze in freezer safe containers for up to 2 months. Thaw and reheat with a sprinkle of water.
- Nutrition facts not including added salt.
Nutrition
Serving: 1Portion | Calories: 189kcal | Carbohydrates: 5g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 51mg | Sodium: 59mg | Potassium: 299mg | Fiber: 1g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg
Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.
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