Burhani Gosht

This week’s weather forecasts are perhaps among one of the most monstrous weather conditions I had ever experienced here, with terrible snowstroms and piles and piles of snow everywhere. How much I dislike winter.

Frozen Moment #4

Thankfully I and my family are at home for the holidays, but my I feel sorry for all those people who have to go through the harsh snow strom. Keep safe and warm everyone! I also feel miserable to watch my hubby shovel the snow and fight with the car to get it started everytime after a snowfall.

After all this back breaking endeavor of scooping out the bulky mounds of snow, I decided to treat my hubby with one of my most loved recipes that I had learnt from my dear mother. It is one of the simplest dishes to prepare, and even so, one of the most delectable red meat dish that you will remember always.

Burhani Gosht – Lamb in an Aromatic Sauce

This recipe uses the lamb breast riblets, also called as Seenay ka gosht in Urdu. It contains ribs and fat sheets arranged in layers and is one of the most delicious tasting flesh. However it is also high in fat content. You can also replace it using lamb thigh meat which again has a delicate flavor.

Burhani Gosht – Lamb Breast in an Aromatic Sauce

Ingredients:

  • Boneless or with bone Lamb, cut into pieces (or) Lamb Breast Riblets/Seenay ka Gosht– 600 gms
  • Canola oil – 3 tbsp
  • Onion – 2, medium sized, finely sliced
  • Green cardamom – 3, whole
  • Ginger-garlic paste – 2 tsp
  • Red chilli powder – 1 tsp
  • Turmeric – 1/4 tsp
  • Salt – to taste
  • Garam masala powder – 2 tsp
  • Cilantro – to garnish

Method:

  • Wash and clean the meat, and keep in a colander for the water to drain away.
  • In a pressure cooker at medium high heat, pour in oil and add the sliced onion and stir fry until it golden brown in color. Add green cardamom and stir. Add meat and ginger-garlic paste, red chilli powder, turmeric and salt. Mix well. Pour in a cup of water and close the lid. Let it pressure cook on medium heat until it is tender.
  • Later, open the lid, and let it cook on medium heat, until the meat is quite dry. Sprinkle garam masala powder. Remove from heat and serve. (Just to give it a special touch, I added a few saffron threads to the curry to make my guests happy)

Suggested Accompaniments: Serve this curry warm along with warm parathas.

Cheers,
Mona

14 thoughts on “Burhani Gosht

  1. Salam
    Sorry for my ignorance but
    Is this the same as lamb chops?
    I have lamb chops at home and I’m thinking of making with them
    Thanks

    Sana, yes, you can use lamb chops.

  2. Hi Mona,
    You have the most amazing collection of lamb recipes in ur blog.Being from Delhi, I have always loved the muslim style meat preprations especially the aromatic ones at Jama Masjid area in Chandani Chowk!
    I have a request though for you.
    Could you please include recipe of Rogan Josh and lamb stew too?
    Thanks in advance

    Tanvi, your requests are duly noted.

  3. Hi there, Nice pics and simple recipe. one doubt though…
    >>Add half the quantity of the sliced onion along with the meat in a pressure cooker.
    You don’t say what to do with the remaining half of the sliced onion 🙂
    Keep posting.

    pk, I apologize for the typo, just rectified the mistake. ~Mona

  4. Thank you so much mona for visiting my blog and a sweet comment you have agreat place yaar great recipes too my hubby is from hyd he loves treditional hyd cusine I have bookmarked some recipes from you will try and tell you Thank you so much and nice to see you in my blog again keep warm your self and be happy

  5. Mona,

    Been enjoying your blog for a while, thanks for the introduction to Hyderabadi food.

    It would be really, really great if you would write a post about Indian cuts of meat, the words used, what cuts are good for what, what we should look for and ask for when we go to a real halal butcher in the US. For example, when I read the part about substituting lamb thigh meat in this post, it struck me that I didn’t even know the Urdu/Hindi for that, and wouldn’t know what to say to the butcher at the local halal shop…apart from pointing to my own thigh, having him roll his eyes in a kahan kahan sey aajatey hain way etc…. 😉

    Thanks again,
    Khaoo

  6. woa .. look at that snow !!! Actually just perfect for the gola’s i’ve made for my post :p . But Mona i’d freeze to death if i were in your place. The lamb looks like just the thing to eat in that awfully cold weather. It looks scrumptious !

  7. ASAK Mona,
    Nice pics!
    Does the use of saffron threads impart a distinctive taste? I wonder if the curry can be made without them?
    Did u do qurbani there?
    U take care n keep warm this winter…

    Wa-AlaiKum-AsSalam! Jazakallahu Khairun for the appreciation. The use of saffron does impart its own distinctive flavor to the dish, you can however in case of its unavailability prepare the dish minus that ingredient.
    And, yes, we have had Qurbani here alhamdulillah this Eid-ul-Adha. ~Mona

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