Bhuna Gosht : small meat chunks braised in spices

Bhuna gosht, this recipe gets its name from the way its prepared. Bhuna means roasted, here the meat is roasted in dry heat followed by roasting in moist heat, basically braising. This dish is famous in India as well as Pakistan. In Bangalore this is another popular street road that the seekh vendors sells along with 'Phal' another meat dishes. I will share the 'phal' recipe shortly. Some use tomatoes and make it very gravy like, but i prefer it with little or no gravy ...that's how the street hawkers make.. :)

Ingredients :

•  300 grams Mutton.  You can use beef or chicken. (The traditional recipe is made with beef  )
•  Curds 1/4 cup
• 1 tsp gram masala 
• 2tsp chilli powder ( if you like it more hot add another spoon)
• 1/2 cumin powder 
• 3 tsp Ginger-garlic paste 
• 3 tbsp oil 
• 1 onion chopped
• 2 green chillies 
• 2 tbsp chopped coriander leaves 
• 2 tbsp chopped mint leaves 

Method : 

• Wash meat well, drain, and set aside.
• Mix curds, red chilli powder, salt, cumin powder, garam masala, ginger - garlic paste, 1tbsp coriander, 1tbsp mint  and make a paste and apply entire mixture to the meat to well cover all meat. Set aside and let it marinate for atleast 2 hours.
  
• Heat cooking oil in a heavy based pan until well hot. Add onions and fry onions until the turn golden.
  
• Add marinated meat and stir fry for a few minutes.
  
• Add about half a cup of water and stir and let the meat cook
  
• When water comes to a boil, cover pot on low-medium heat and let meat cook. Cook until meat is well done, add more water in between if necessary.
• When meat is well done, fry meat until the water has completely evaporated and oil has separated. Add about half cup water ( or depending on how thin you want the curry.) Cover on very low heat and let simmer for about 10 minutes. ( This is optional , if you prefer the preparation dry then you done have to do it)
  
• Finally remove from heat and garnish with the remaining fresh coriander/cilantro and mint. 
  
• This can be had with hot with Roti or Nan.