Eid-ul-Adha is just a few days away. Right now, millions of Muslims from all over the world have gathered in Makkah to perform Hajj. Hajj is one of the five pillars of Islam, and incumbent upon every Muslim, so long as they are physically and financially able to do so. And one of the last rites of Hajj is to slaughter an animal (sheep, goat, cow, or camel) to signify the sacrifice Prophet Ibrahim was willing to make. Even the Muslims who are not at Hajj have to do a sacrificial slaughter of an animal. This meat can be distributed among family, friends, and the needy. And some can be kept for yourself.
This recipe is a staple in many South Asian homes and a perfect way to use the meat. Bhuna means to cook the meat in spices without any water. It’s so simple to make and oh so satisfying!
Ingredients:
Meat – 2 lbs (lamb, beef, or goat)
Onion – 1, thinly sliced
Tomato – 1 large, chopped
Yogurt – 1 tbsp
Garlic – 6 cloves
Ginger – 1 inch piece
Green chili – 1, julienned
Cilantro – half a bunch, chopped
Cumin – 1 tsp
Salt – 1 tsp
Red chili powder – 3/4 tsp
Haldi – 1 tsp
Dried coriander powder – 3/4 tsp
Cinnamon stick – 1
Cloves – 6 pieces
Whole peppercorns – 1/2 tsp
Heat oil and add cumin seeds and onions. Cook until onions are light brown.
Add in garlic and ginger and fry for a minute. Then add meat and all the spices.
Keep cooking the meat in medium heat. This is why it’s called Bhuna Gosht, because you have to “bhuna-fy” it quite a bit. I cooked mine for about 15 minutes, stirring continuously. After 15 minutes, I added about a tablespoon of yogurt. This gives it a little consistency and also prevents it by becoming too dry. Cook and keep stirring for about another 10 minutes.
Add in the tomatoes. Stir everything together and cover and let it cook for 10-15 minutes. You will know when it’s done once the tomatoes are cooked and oil separates.
Garnish it with cilantro and chilis. Serve with naan or basmati rice. Enjoy!
Yum! Looks so homely and delicious š