• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pakistan Eats

  • Recipe Index
  • About
  • Subscribe
  • Features
  • Collections
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipe Index
  • About
  • Collections
  • Features
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Collections
    • Features
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Mains

    Anita's Bhuna Gosht (Stewed Meat)

    July 31, 2020 by Maryam Jillani 5 Comments

    bhuna-gosht-landscape

    Eid Mubarak everyone! This bhuna gosht was originally published on January 8, 2017 in the dead of winter. I'm happy to repost it in celebration of Eid al-Adha. Wishing you all a safe, happy holiday with your loved ones. 

    Jump to Recipe

    It's getting chilly in the Chihuahua desert, and my Instagram tells me that it has begun to snow in the Northeast. My dear friend, Anita shared this timely bhuna gosht (stewed meat) recipe from beautiful Montreal. Bhuna gosht is a rich, heart-warming dish best enjoyed family style in the dead of winter.

    "Bhuna" is a style of cooking where you let the meat (or vegetables) cook in its own spices. Here the meat is cooked over a period of two hours, during which it acquires a deep rich flavor reminiscent of family get-togethers in Pakistan.

    After I got married, both my husband and I were away from our immediate family. During the holiday season, DC would empty out and we would stay back, intent on forming our own holiday traditions with our friends and family close-by.

    This would involve binge watching every Oscar-nominated movie at our favorite cinemas. Weeknight stops at The Passenger and All Souls.  Pupusas at Judy's. And of course, cooking up a storm.

    We would often coax my younger brother and sister to visit during their winter breaks, and enjoy lavish Pakistani home-cooked meals together.

    Bhuna gosht is precisely the time of meal that is best enjoyed during such a time. When you have your sweats on, your family and friends are over for the day, and you can let richly-spiced meat brew over the course of a few hours.

    While total cooking time is about two hours, this version of 'bhuna gosht' is extremely easy to prepare. Enjoy.

    For similar recipes, check out the blog's meat and poultry section!

    bhuna-gosht

    Bhuna Gosht

    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 2 hrs 30 mins
    Marinade Time 2 hrs
    Total Time 4 hrs 45 mins
    Course Main Course
    Cuisine Pakistani Cuisine
    Servings 4

    Ingredients
      

    • 4 tablespoon oil canola/vegetable oil
    • 1 large onion thinly sliced in half rings
    • 4 tablespoon crushed tomatoes
    • 2.2 lbs beef stewing cubes cut in 1-2 inch pieces
    • 1 cup full-fat yogurt
    • 1 ½ salt to taste or to taste
    • ½ teaspoon red chili powder
    • 2 teaspoon garam masala powder
    • 2 teaspoon cumin powder
    • 4 garlic cloves crushed

    Instructions
     

    • Lightly whisk the yogurt and stir in the ground spices, salt and crushed garlic.
    • Coat the meat in the marinade, and leave in the fridge for 2 hours or more.
    • Heat oil in a stockpot on medium-low heat. Sauté the onion for about 7-10 minutes till it softens.
    • Raise heat to medium-high and add the marinated meat. Fry till brown, about 5 minutes.
    • Add the tomatoes, give it a quick stir and add 1 ½ cup water. Bring to boil and cover with tight fitting lid.
    • Dial heat to low, and let it cook for 2 hours while stirring occasionally. Add more water as necessary.
    • Once the meat is tender, it’s ready to serve. Garnish will finely chopped cilantro and green chilies.
    Keyword beef, gluten free
    Tweet
    Share
    Pin7
    Share25
    32 Shares

    More Mains

    • 40-Minute Pakistani Style Hariyali Chicken
    • Kali Mirch Chicken (Black Pepper Chicken)
    • Quick Lobia Masala (White Beans with Tomatoes)
    • Spicy Aloo Sabzi (Potato Curry)

    Reader Interactions

    Comments

    1. Anna

      January 08, 2017 at 7:47 pm

      Looks so delicious! How much yogurt do you add?

      Reply
    2. Maryam Jillani

      January 09, 2017 at 2:00 am

      Thanks so much for flagging the omission Anna - it's one cup yogurt!

      Reply
    3. Dennis Yannakos

      August 11, 2020 at 9:57 am

      5 stars
      Look so tasty! Thanks for the recipe!
      Utensils for Cool Kitchen

      Reply

    Trackbacks

    1. Slow Cooker Dum Kay Pasanday (Masala-Rubbed Beef) - Pakistan Eats says:
      August 21, 2020 at 6:45 am

      […] spice blend and then slow cooked over a few hours. It’s a richer variation of an old recipe, Anita’s Bhuna Ghosht that I like to make in the winter. Another recipe that is inspired by Kausar’s book is this […]

      Reply
    2. Urad Dal or Mash Ki Dal (Instant Pot and Stove Top) - Pakistan Eats says:
      July 17, 2022 at 11:48 pm

      […] Bhuna Gosht   […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me

    Hi! I'm Maryam, an international educator and food writer, excited about bringing you traditional Pakistani recipes from across the country. Learn more.

    Trending Recipes

    • Masoor Ki Daal (Red Lentils)
    • Seviyan (Vermicelli Pudding)
    • Palak Gosht (Mutton Curry with Spinach)

    Fall Recipes

    • Palak Gosht (Mutton Curry with Spinach)
    • Rafia's Pakistani Style Ginger Chicken
    • Black-Eyed Peas with Spinach and Dill
    • Kaali Daal (Black Lentils)

    Reader Favorites

    • Nur's Borani Banjan (Eggplant with Yogurt)
    • Kali Mirch Chicken (Black Pepper Chicken)
    • Karela Sabzi (Bitter Melon Vegetable)
    • Masoor Ki Daal (Red Lentils)

    Footer

    ↑ back to top