Gosht means "meat" in Hindi, and Bhuna is "to fry". This thick flavour rich curry mix goes well with Lamb, Chicken, Beef or even Goat if you desire! Can be hot depending on how much spice you use, but this is definitely one of my favourites.
Bhuna Gosht
Rated 5.0 stars by 1 users
Category
Curry
Servings
2
Prep Time
15 minutes
Cook Time
25-30 minutes
A unique spice blend that will tantalize tastebuds and chase away boring dinners!
Gosht, that's "meat" in Hindi! Bhuna? That's fryin'. This flavour-rich, thick curry blend will tantalise Lamb, Chicken, pork, Beef, and yup, even Goat if you're feelin' wild! Can be spicy but let me tell you, this is one of my top picks. Order up for a tried-and-true Indian recipe, So be brave, get cookin', and create authentic India at home!
Simon Partridge-Spinks
Ingredients
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1 tbsp Spice Pantry Bhuna Gosht Spice Blend
- 400g chopped tomatoes
- 2 Chicken breasts (diced)
- 2 medium sized onions chopped
3 tbsp vegetable oil
- 250ml water
- Salt & Pepper
- Corn flour for thickening (slow cooker)
1 tsp Mango Chutney or 1 tsp of sugar (optional)
3 tbsp natural yoghurt (optional)
Rice, poppadom's, samosas, naan bread and bhaji’s
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Spice Pantry Curry Roast Potato Blend
Serve with
Directions
Let's Prep!
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Slice and dice your onions and meat.
Let's Cook!
Stove Top
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Using a large frying pan, add oil and cook the onions until soft and golden brown.
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Add the diced chicken, browning it evenly for 3-5 minutes. Ramp up the heat and when sizzling add the Bhuna Spice Blend. Stir for a minute and take off the heat.
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Add chopped tomatoes & 250ml of water to the pan, return to heat bring up to a simmer and simmer for 20 minutes. Keep stirring. If its too thick just add more water.
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Add the natural yoghurt and stir quickly so that it does not curdle. Taste it and add salt and pepper and or mango chutney or sugar until you get a taste that screams wow.
Slow Cooker
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Seal the chicken and soften the onions then add the spices and heat it up for one minute. Add to a slow cooker with the tomatoes and water and cook on low for 8 hours or high for 4 hours.
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Ideally you would transfer this to a wok and reduce the sauce down before adding the yoghurt and seasoning.
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If you do not want to do that you can mix 1 tsp of cornflour with 1 tbsp of room temperature water and add to the pot, add yoghurt and seasoning once desired thickness is reached.
Enjoy!
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Serve with rice, poppadom's, samosas, naan bread and bhaji’s
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You can also add our Spice Pantry Curry Roast Potatoes Blend to some potatoes that will send your taste buds through the roof.
