Bhuna Ghost

Share
32 Ratings
113 Reviews
Print
Recipe By Vahchef
60 m
4 servings
289 Cals

Punjabi Kadi Pakodi

Punjabi kadi pakodi is a popular dish from the Punjabi cuisine where pakoras are made and...

Spicy Chicken Fry

Spicy andhra chicken curry is a gravy based curry which can be made very quickly on a laz...

Kumbakonnam Kadappa

Kadappa is a very famous side dish recipe with idli, dosa in Kumbakonam,Thiruvarur & Than...

Aila Fish Fry

This fish fry is an awesome dish from coastal regions of kerala that every Malayali can't...

Prawn Caldine Curry

Prawn Caldine curry is a non-spicy yellow Goan curry made with prawns. This dish is a pop...

Murg Dahi Dhania Korma

Murgh as known as the chicken is a delicious dish with the spices of coriander cooked in ...

Bhuna Ghost Recipe, bakri ka gosht sukhi sabji, How To Make Bhuna Ghost Recipe

Name: Bhuna Ghost
Prep time: 20 min
Cook time: 40 min
Total time: 40 min
Yield: 4

Bhuna Gosht is a traditional Indian recipe which is a delicious classic lamb curry flavored with spices and methi (fenugreek).

About Recipe

Mamsamu vepudu, Attiraichi varuval, Vera mangso Bhaja

How to make Bhuna Ghost

(32 ratings)

113 reviews so far

Prep time
20 mins

Cook time
40 mins

Total time
60 mins

Author : Vahchef
Main Ingredient : Lamb

Servings : 4 persons
Published date : January 10, 2019

Ingredients used in Bhuna Ghost
• Methi leaves - 2 bunch.
• Water - as required.
• Red chili powder - 1 tea spoon.
• Coriander powder - 1 tablespoon.
• Mutton - 500 grams.
• Green chilies - 4 numbers.
• Turmeric powder - pinch.
• Ginger garlic paste - 1 tea spoon.
• Onion (sliced) - 1 cup.
• Bayleaf - 2 numbers.
• Oil - 1 tablespoon.
• Green bell pepper (chopped) - 1 number.
• Garam masala powder - 1/4 tea spoon.
• Coriander leaves (chopped) - 1 tablespoon.
• Salt - to taste.
• Whole garam masala (each) - 2 numbers.
• Black cumin seeds - 1/4 tea spoon.
Method:
Take a pressure cooker add oil, whole garam masala, bay leaf, sliced onions, salt cook until onions are golden brown color then add ginger garlic paste, turmeric powder, green chilies mix well. Now add mutton mix well then add red chili powder, coriander powder, water mix well and cook until mutton is half cooked. After that remove the pressure cooker lid and transfer the cooked mutton to a pan add methi leaves, bell pepper to it and cook till all the water is drained out keep mixing till it is dry. Lastly, add garam masala powder and chopped coriander leaves and serve it with hot rice.

kentpaul65102 Posted on Thu Aug 06 2009

how does one know when its '70%' done?

Reply 0 - Replies

librano Posted on Thu Aug 06 2009

haha it took me a few seconds to realise that ghost was not in english...

mdluqman Posted on Thu Aug 06 2009

I thought its some kind of Ghost he found while looking for some vegetables.

xNikkaX3 Posted on Thu Aug 06 2009

Haha this made my day. xD

srikanthronan Posted on Thu Aug 06 2009

its too much time consuming .... chef could you also show some quick receipies .. plzzzz

duke1nukem Posted on Thu Aug 06 2009

good :)

chile beast Posted on Thu Aug 06 2009

that'll be tonight's dinner!

Missy K Posted on Thu Aug 06 2009

Fantastic recepie i know i've cooked it enough times and as always chef u r very entertaining, thanks for sharing.

CaptMose Posted on Thu Aug 06 2009

Excellent recipe Thank you Sanjay

Blanca85 Posted on Thu Aug 06 2009

I soo have to make this

Tuni Peace Posted on Thu Aug 06 2009

he should be on food network. everyone on there is the same. they need more asian chefs like him. and some chinese and japanese too. , spanish.chefs food network is a sham

81Skippy Posted on Thu Aug 06 2009

The basic steps of making this dish reminds me of Lamb fry. I will definitely give this a try.