Bhuna Gosht (Slow-Cooked Beef with Yogurt)
Flavorful, filling and easy to prepare, bhuna gosht (beef with yogurt) is a one-pot winner.
Equipment
- 1 Heavy-bottomed pot
Ingredients
- ¾ cup full-fat yogurt lightly whisked
- 1 ½ teaspoon crushed garlic
- 1 ½ teaspoon crushed ginger
- 1 ¼ teaspoon salt or to taste
- ½ teaspoon Kashmiri red chili powder
- ¼ teaspoon garam masala powder
- 1 teaspoon cumin powder
- 1 pound and 1 ounce (500 grams) boneless beef chuck, cut into 1 to 1 ½-inch pieces
- ⅓ cup vegetable oil
- 1 medium-sized yellow onion halved and thinly sliced
- 2 to 3 Roma or Vine tomatoes crushed
- 2 tablespoon chopped cilantro (for garnish, optional)
Instructions
- Combine the yogurt, crushed garlic and ginger, salt, red chili, garam masala, and cumin powder in a large bowl. Add the chopped beef and turn to coat. Cover and refrigerate for a minimum of 1 hour and up to 8 hours. Once you are ready to cook, remove from the fridge and ideally, let it come to room temperature before cooking it.
- Heat oil in a heavy-bottomed pot over medium-low heat until it begins to shimmer. Add the chopped onion and fry until they soften and brown at the edges, about 7 to 10 minutes.
- Increase heat to medium-high, and add the beef with the yogurt marinade. Fry until evenly brown, about 5 minutes.
- Stir in the crushed tomatoes, and 1 cup of water. Cover and bring to boil.
- Lower to a gentle simmer. Let the beef cook, with the lid still on, on low heat for 2 to 2 ½ hours until tender. Stir and add small amounts of water (no more than ¼ cup at a time), occasionally, to prevent it from sticking to the pot.
- Once soft, bring heat to medium-high, and briefly stir until the oil begins to separate, about 2 to 3 minutes. Add 1 to 2 tablespoon of water if necessary. Remove from heat and transfer to serving bowl. Garnish with chopped cilantro (optional).