gosht

This medium hot semi dry preparation of meat epitomizes South Asian home cooking and comfort food. What makes this dish special is the ‘bhuna’ part where the meat is browned in oil first, then slow cooked with spices and little water in a covered pan till it is wonderfully coated in a delicious gravy. I used mutton but this recipe can be made with lamb, chicken, or beef as well.
It is best enjoyed with bajra or jowar roti but it would also be great served with plain chapati, naan or pulao with a side of onion salad and savory lassi.