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Bhindi Gosht

Name: Bhindi Gosht
Cook time: 4800 s
Total time: 4920 s
Yield: 4
Cuisine: Pakistani,Local
Ingredients: 1/2 cup Oil olive salad or cooking; 6 ounces Okra raw; 1 Unit Onions raw; 400 grams Lamb domestic cubed for stew or kabob (leg and shoulder) separable lean only trimmed to 1/4 fat cooked braised; 175 grams Tomatoes red ripe canned packed in tomato juice; 4 Cloves Garlic raw; 15 grams Ginger root raw; 1 teaspoon Spices cumin seed; 2 teaspoons Spices coriander seed; 2 teaspoons Spices chili powder; 2 teaspoons Salt table; 1/2 teaspoon Spices turmeric ground; 1/2 Unit Onions raw; 15 grams Coriander (cilantro) leaves raw

82'

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Not included in this recipe

Treenut

Peanuts

Gluten

Fish

Egg

Crustaceans

Lunch

Main course

Pakistani

Ingredients

Servings

- 4 Portions +

Oil, olive, salad or cooking

1/2 cup Oil, olive, salad or cooking

Okra, raw

6 ounces Okra, raw

Onions, raw

1 Unit Onions, raw

Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4 fat, cooked, braised

400 grams Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4 fat, cooked, braised

Tomatoes, red, ripe, canned, packed in tomato juice

175 grams Tomatoes, red, ripe, canned, packed in tomato juice

Garlic, raw

4 Cloves Garlic, raw

Ginger root, raw

15 grams Ginger root, raw

Spices, cumin seed

1 teaspoon Spices, cumin seed

Spices, coriander seed

2 teaspoons Spices, coriander seed

Spices, chili powder

2 teaspoons Spices, chili powder

Salt, table

2 teaspoons Salt, table

Spices, turmeric, ground

1/2 teaspoon Spices, turmeric, ground

Onions, raw

1/2 Unit Onions, raw

Coriander (cilantro) leaves, raw

15 grams Coriander (cilantro) leaves, raw

Bhindi Gosht

Nutritional Facts

25%

Daily Value

505

Kcal/serving

Nutri value

Go to instructions

Instructions

5 Steps

82'

Total

Preparation

80'

Cooking

Waiting

Step by step

1 of 5

10'

Step 1

1. In a deep pot, heat up the oil. Add your chopped okra and fry this for 5 minutes on a medium/high heat, until the okra begins to get lightly golden.
2. Remove the okra using a slotted spoon and set aside

Check

2 of 5

50'

Step 2

3. Remove half the oil from the pot (you can re-use this oil for any future cooking)
4. Add in your onions. Fry these lightly on a medium high heat until they begin to turn translucent.
5. Add the meat, garlic and ginger, Fry this up, stirring often, until the meat is no longer pink.
6. Add all the spices, tomatoes and 375ml/1.5 cup of water for lamb OR 750ml/3 cups water for mutton.
7. Bring to a boil, then cover and simmer this on low for 1hr for lamb OR 1hr 45 mins for mutton. Keep checking in between, just to make sure there is enough water and nothing is burning
8. Take off the lid. There should be a bit of moisture in the pot.

Check

3 of 5

Step 3

9. Turn the heat to high and dry this moisture off, stirring constantly. You want to keep doing this until the gravy begins to catch at the pan unless you scrape it off and the oil begins to separate from the curry.

Check

4 of 5

15'

Step 4

10. Add the reserved okra, the onions which were to add at the end and 125ml/1/2 cup of water.
11. Turn the heat down to a low, cover and simmer for 10-15 minutes.

Check