Hunter’s Bhuna (Lamb)- Shikari Gosht
A Delicious and Flavourful Pakistani Dish
If you’re a fan of Pakistani/North Indian cuisine, you’ve likely heard of Bhuna. It’s a popular dish in Pakistani, and Indian households and restaurants and for good reason – the combination of spices and tender meat is just irresistible.
Bhuna” is a cooking method used, where spices are first fried in oil or ghee with the meat so they fully absorbed and flavour the meat. The resulting dish is typically dry and thick, with a rich, deeply flavoured sauce coating the meat. “Bhuna” can also refer to dishes prepared with chicken or vegetables using the same cooking technic, such as “chicken bhuna” or “vegetable bhuna.”
However, there’s a variation of Bhuna that takes things up a notch – “Hunter’s Bhuna”. This version of the dish dates back to an age when Kings and their men would go hunting and the chef on board prepared this Bhuna in the middle of a jungle, with the catch of the day, fewer basic spices and ingredients. That simplicity results in a rich and robust flavoured succulent meat in a coating sauce, that’s truly unique and satisfying.
The main spice of this Hunter’s Bhuna is Kashmiri chilli, don’t be alarmed seeing that many dried chillies. Kashmiri chillies are known for their mild to medium heat level and unique flavour profile. They are slightly sweet with a smoky and fruity undertone and have a distinctive aroma. Kashmiri chillies are not as hot as some other types of chillies, such as cayenne or bird’s eye chillies, but they still have a noticeable spiciness that adds depth, complexity and flavour to the dish. I deseeded them as my Mother would do to keep it even milder. The bright red colour of Kashmiri chillies adds a vibrant hue to the dishes, making them visually appealing as well.
This Hunter’s Bhuna is perfect for special occasions or a cosy night. It can be served with boiled Basmati Rice or Naan. Go ahead give this recipe a try and impress your family and friends with your culinary skills!
The main spice of this Hunter’s Bhuna is Kashmiri chilli, don’t be alarmed seeing that many dried chillies. Kashmiri chillies are known for their mild to medium heat level and unique flavour profile. They are slightly sweet with a smoky and fruity undertone and have a distinctive aroma. Kashmiri chillies are not as hot as some other types of chillies, such as cayenne or bird’s eye chillies, but they still have a noticeable spiciness that adds depth, complexity and flavour to the dish. I deseeded them as my Mother would do to keep it even milder. The bright red colour of Kashmiri chillies adds a vibrant hue to the dishes, making them visually appealing as well.
This Hunter’s Bhuna is perfect for special occasions or a cosy night. It can be served with boiled Basmati Rice or Naan. Go ahead give this recipe a try and impress your family and friends with your culinary skills!Ingredients
- 1 kg of lamb/mutton with bone cut into small pieces
- 3 tbsp of oil
- 3-4 tbsp Ghee
- 8-10 deseeded dried red Kashmiri chillies
- Salt and Black Pepper to taste
- 1-2 Star anise
- 8-10 Black Peppercorn
- 2 tbsp of ginger paste/grated
- 2 tbsp of ginger juliennes for Garnish2 tbsp of garlic paste
- 7-8 big garlic cloves roughly chopped
- 1 tsp of garam masala or Five spice
- Chopped coriander leaves Ginger julienne and a wedge of lemon for final garnish.
Instructions
- Heat oil in a large, heavy-bottomed pan. Once the oil is hot, add the meat and sauté until brown.
- Deseed the Kashmiri chillies.
- Add salt, black pepper, peppercorn, star anise, ghee, red chillies, ginger and garlic paste, to the pan and stir fry with meat for a minute or two.
- Add 4-5 cups of water, pressure cook or cook covered for 40-50 minutes on low heat until the meat is fork-tender, stirring occasionally.
- Once the lamb is cooked, remove the lid and increase the heat to high. Add roughly – chopped garlic and garam masala or five spices, Mix well and cook for another 5-7 minutes until the gravy thickens and the oil separates from the meat.
- Garnish with chopped coriander leaves, julienned ginger and a wedge of lemon, and serve hot with rice or naan.
