lazyBong can cook, so can you – part II

June 16, 2008

Posting a few recipes I’ve tried over the last month. Culled from various sources on the net. Needless to say, being the lazyBong (trademark applied for) the recipes are simple, ranging from ‘ridiculously’ to ‘fairly’

Bhuna Gosht ’simple’ rating – fairly


– 500g boned lamb
– 2 medium onions, skinned, and chopped
– 2 tsp. freshly ground garlic
– 2 tsp. salt
– 1-2 level tsp. chili powder
– 11/2 tsp. ground coriander
– 1/2 level tsp. ground turmeric
– 1 cup water
– 2-3 tomatoes, chopped
– 1″ piece ginger, peeled and ground
– 1\2 cup oil

1. Cut meat into 1/12 inch pieces. Place meat, onions, garlic, salt, chili powder, ground coriander, turmeric and water in a heavy based pot. Cook for 15 to 20 minutes, or until the meat is half cooked.
2. Add tomatoes and ginger, cook for 5 minutes, stirring all the time to mash tomatoes.
3. Add oil and cook for 5 to 10 minutes, keep stirring all the time. You may have to add one or two table spoons of water to prevent gravy from sticking to the bottom of the pot.
4. When gravy begins to release oil, meat reaches the bhuna stage. Now it is almost tender and a little cooking is required to finish the dish.
Cooking time depends on the quality of meat.
bhuna is an excellent method for cooking “vegetables with meat” or “lentil with meat”.
When meat reaches bhuna stage, the vegetable or lentil can be added to meat mixture (bhuna gosht). Plain water is usually added to make gravy.
The cooking time depends on the vegetable or lentil. Some vegetables are soft ,like okra and zucchini, and cook quickly. These kind of vegetables can be added directly to meat mixture (bhuna Gosht) and cook them for 10 minutes.
Some vegetables and lentils take time to be cooked. In such case take out the meat pieces from the gravy. Add vegetable or lentil, when it is almost cooked add meat pieces, and cook for few minutes.

recipe thanks to


One Response to “lazyBong can cook, so can you – part II”

  1. gudus Says:

    hmmm everyone gone old and veggie

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