If you have ever been invited over for anything at my house you have had this Bhuna Gosht. That is just a Fact. It is one of my favourite things to eat, to serve, to freeze, to share – you get the picture. I shared a variation of this recipe as a guest post on a friend’s blog for a few years now. In recent years I have made it only in the Instant Pot and thought it was high time to update the recipe! Thank you A. for trying it in the IP first and for your suggestions!
This Bhuna Gosht is a recipe I learnt from my eldest Khala (maternal aunt). She would freeze it and bring it to us in Karachi when she would come from Islamabad. It was one of those things where I wouldn’t want to ask her if she brought it because that would be rude, but would be SO elated when she said she had. When I moved to Toronto and started cooking more regularly I called her for the recipe. While I cannot say it is as good as hers, I can say it’s pretty darn good.
Bhuna Gosht or Resha Kabab
Bhuna Gosht means literally beef that’s been cooked and sauteed. Resha Kabab means shredded meat kababs. My family has always called this dish Bhuna Gosht, but both names seem to refer to the same thing. I polled my Instagram family to see what they thought and 55% thought Bhuna Gosht is the right name. Bhuna Gosht it is then 🙂
No Instant Pot? No Problem
If you don’t have an Instant Pot you have two easy options.
Approach One: Pre Boil Beef
One is that you boil the beef cubes, shred them and then cook them in the sauteed onion masala. Then add the tomatoes, bhunn bhunn bhunn (saute saute saute) until the tomatoes are absorbed. You will get a lovely dark color.
Approach Two: Slow Cook
The other approach is that you cook exactly as in the directions, but slow cook the meat where I pressure cook it. For this kind of beef I’d say simmer for 60-70 minutes and then check for tenderness. If you can break it with the back of a spoon you’re good.
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Bhunna Gosht by FlourAndSpice on Jumprope.
A spicy pulled beef in a delicious masala!
- 1 tsp cumin seeds
- 2 lbs Beef Cubes
- 3 Onions Diced
- 4-5 Tomatoes Chopped
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 2 tsp Salt
- 1 tbsp Red Chili Powder
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Garam Masala
- 3/4 cup Yogurt
- 1/2 cup cilantro
- 3-6 sliced green chilies
- julienned ginger (optional)
- juice of a quarter lemon
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Put the IP on Saute mode and heat about 1/4 cup of oil.
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Once the oil is hot add the cumin seeds, let them sizzle
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Then add the onions and cook until they've completely softened and the edges start to turn golden
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Now add the garlic and ginger paste, cook for 60 seconds
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Add the salt, red chili powder, turmeric powder, coriander powder and the beef cubes, mix, and brown the cubes well.
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Add the chopped tomatoes and 2 cups of water
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Put the Instant Pot on manual for 30 minutes
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Manual or Quick Release
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Put the Instant Pot on saute (high) and dry up the Masala – this takes about 15 minutes, you don't need to do much for the first ten or so.
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When the masala dries and the mixture starts to stick to the bottom then cook for a few minutes until the mixture darkens. If it starts to stick add a little oil.
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Now add the yogurt, mix well, cook for two minutes.
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Add the Garam Masala, taste and adjust seasoning.
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Top with the garnishes and serve with your favourite – roti, naan, sheermal, paratha, options are endless!
- This beef mix freezes well – save half for another time!
- To cook it stovetop: Boil the beef and shred it and then add to the masala when you would add the beef cubes OR slow cook for 70 minutes instead of pressure cooking. Â
11 Comments
Sana
atPhenomenal recipe! The whole family enjoyed it! Thanks for this recipe, Sarah
MB
atI made this in the insta pot this evening and it was excellent! However it took WAY longer than your recipe suggested – it took 45 minutes to boil away the water and still there was some left – but we were too hungry to wait! We are gluten free so ate it in lettuce wraps and it was yummy!
sarahjmir@gmail.com
atHi Maheen! Thanks so much for your feedback! I had put on a timer last time, but I am thinking perhaps the time difference is because I have an 8-quart? I’ll add notes about time for sure, thank you!
Zainab Raza
atHey Sarah. The recipe doesnt mention when to shred the meat. Although ive made this a number of times and its a favourite at home. I thought for someone who will be trying it for the first time may want to know when to shred the meat.
sarahjmir@gmail.com
atHi Zainab!!! I am so happy to hear that it’s a family favourite! In this recipe because of the pressure cooking and the additional cooking as the masala gets reduced the meat tends to shred itself so I had not put shredding in the instructions. That said I should probably update them to explain this part!
Mariam
atYes agreed – it took soooo long for the water to boil away so I ended up draining after 20 minutes – Do you think 1 cup of water would still make the recipe work? Made last night and it was great! Also – any thoughts on if I wanted to increase the spice level? Thanks!!
sarahjmir@gmail.com
athmmm for spice level (and I’ve played with spice quantities) I find that if I add to much in the meat it ruins the balance and I am better off adding green chilies at the end!
Mahreen Rashdi
atI love the versatility of this recipe. Looks so delicious!
sarahjmir@gmail.com
atThank you so much Mahreen!
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