Food Talk
A robust meaty treat
Pushpesh Pant

Tala and bhuna are much-misunderstood terms in our cuisine. They are tainted with unhealthy connotations in these health conscious times. Bhuna represents the lesser evil as it eschews deep-frying and evokes images of grilling and roasting. Let us reassure you, dear readers, that with a little caution you can enjoy delicacies that are tali-bhuni to your heart's content. The fat content can be controlled effectively without compromising taste if you are prepared to spend some extra time watching the pot on the stove and stir the contents continuously, sprinkling miniscule quantities of water when required and give the meat the marinade treatment. The recipe should use spices in a balanced manner: A mix of whole and powdered, not be led astray by aromatic seductions as it is a rustic-robust dish, an unpretentious offering that satisfies without fanfare. Closer to jangali maans and banjara gosht than to any salan or qorma. Nothing should inhibit you from improvisation on this theme. There is no one recipe that bears this name.

Bhuna gosht

Ingredients
Meat (mixed cuts) 500 g
Onions finely sliced 200g
Tomatoes (chopped fine) 100 g
Curds 50 ml
Ginger paste ½ tsp
Bay leaf 1
Cinnamon One stick, one-inch long
Black pepper corns (freshly ground) 1 ½ tsp
Garlic paste ½ tsp
Black cardamom One
Red chilly One whole
Dhaniya powder 1 tsp
Jeera powder ½ tsp
Haldi powder ¼ tsp
Red chilly powder ¼ tsp
Salt to taste
Oil 150 ml
Fresh coriander A small sprig

Method 

Clean, trim, wash and pat dry the meat. Prepare a marinade with the curds, garlic and ginger pastes along with powdered spices and salt. Apply this well and evenly to meat and keep aside in a cool place for at least an hour.

Heat oil in a thick-bottomed pan and when it reaches smoking point, lower the flame to medium and put in the bay leaf, whole spices and red chilly. As soon as the red chilly changes colour, add the onions. When onions turn light pink add the tomatoes. Continue cooking till mushy now put in meat along with the marinade. Stir-fry for two minutes on high flame then put on medium heat. Cook till done to taste. Sprinkle a little, very little, water in between to avoid burning. Take care the dish shouldn't be tainted by even a suggestion of boiled taste! It's called bhuna gosht after all. Ensure that the bhunav doesn't render the meat dry. It must remain succulent and retain some bite. Adjust seasoning and garnish with hara dhaniya. Enjoy with hot phulka or steamed rice and dal.

HOME