Here is my version of Hari Mirchi Bhuna Gosht (Green chilli bhuna)

Bhuna Gosht is usually, traditionally a mutton stew cooked slowly with minimal spices, to reach a thick consistency.

I have developed this version.


INGREDIENTS.

DRIED


Oil of your choice/quantity of your choice
2 Asian bay leaves
5cm piece of cassia bark
1 Tsp cumin seeds(I used black)
1 black cardamon(opt)
3 green cardamons split
1 tsp black pepper
1 tsp coriander powder
1 tsp turmeric powder
1 tsp dried methi
2 heaped tsp mix powder (see my other recipes)
1 tsp chilli powder
1 tsp kasmiri chilli powder
1 tsp salt
1tsp jaggery/sugar(opt)
1/2 tsp garam masala


OTHER INGREDIENTS.


4 green chilies(or to your taste)
1/2 average green pepper
2 heaped tsp G/G paste 60/40 in favour of garlic
1 tbsp chopped coriander leaves and stems
300-400ml base(of your choice) See my other recipes
3 heaped tbsp of D/C tomato puree mixed with water to form a paste
Pre-cooked meat, of your choice and quantity
1 medium tomato chopped into about 2x2cm
1 small onion finely chopped.


METHOD

Make garlic/ginger/chili paste (with one of the green chilies)
Chop other ingredients as suggested
slice finely the remaining three chilies


Pour oil into pan, get to a med heat.
Put in cassia bark, split cardamons, bay leaf and cumin seeds, cook for about a min to release flavours into the oil.
next, onions and pepper cook until onions slightly brown.
next, garlic/ginger/chili paste cook until the paste loses rawness but do not allow to burn.
add, tomato paste and stir leave until the oil slightly separates stirring every so often.
add, mix powder. Stir cook until spice loses the rawness, but do not overcook. Add a small amount of base if necessary.
next, add 75ml of base, cook for about 1 min or less
add, meat of choice, cook for about 3 mins( adding base if required to loosen)
next, add, salt black pepper, methi, kasmiri chili, garam massala, chopped coriander, sugar(opt) turmeric sliced chili
stir, add 150ml base cook for another 3 mins
add remaining base and cook until meat is heated sufficiently without stirring until oil separates.
stir taking off caramelisation from the sides of pan and the bottom and stir back into curry.
It should be of a medium thick consistency.
take out large whole spices (bay leaf cassia bark etc)


PILAU RICE (plain)


Absorption method.

Wash selected amount of Basmati rice to get starch out(I guessed about a small cup for one serving)

Put into a small saucepan and fill with cold water about 2cm above the rice.
add 1 heaped tsp ghee, 3 green cardamons, 1 Asian bay leaf, 2 small Mediterranean bay leaves, 1/2 tsp salt, 1 tsp turmeric.

Bring rice etc to the boil and simmer until water evaporates then leave lid on for 10 mins then serve.



Garnish as necessary and enjoy.  

Thank you for this mate I have been looking for a recipe to follow that is easy and this looks to be the one, I'll come back and let you know how I get on?