Bhindi Gosht

RecipenKitchen Recipe 1 h 50 min · Serves 6 · Pakistani

Why make it Tender bone-in mutton simmered in an onion and tomato masala, finished with pan-fried okra that stays whole and never turns slimy. A hearty dinner curry to eat with roti.

You’ll need

Serves 6 750 g bone-in mutton, cut into medium pieces 400 g okra (bhindi), washed, dried completely, tops trimmed… 5 tbsp cooking oil, for the gravy 3 tbsp cooking oil, for frying the okra 2 large onions, thinly sliced 1½ tbsp ginger-garlic paste 3 medium tomatoes, roughly chopped 120 g plain yogurt, whisked smooth + 11 more in the full recipe

1 Step 1 of 9 Wash the okra and dry each piece well with a clean kitchen towel. Trim the tops without cutting into the pod, then cut each pod in half. Set aside while you start the meat.

2 Step 2 of 9 Heat 5 tbsp oil in a heavy pot over medium heat. Add the sliced onions and fry, stirring often, until deep golden brown, about 10 minutes.

3 Step 3 of 9 Add the mutton and ginger-garlic paste. Turn the heat up to medium-high and fry, stirring, until the meat changes colour and the raw smell of the garlic is gone, about 8 minutes.

4 Step 4 of 9 Lower the heat and add the chilli powder, coriander, cumin, turmeric and salt. Stir for 1 minute, then add the whisked yogurt a spoonful at a time, stirring so it does not split. Cook for 5 minutes until the yogurt dries into the…

5 Step 5 of 9 Add the chopped tomatoes and cook, mashing them with the back of the spoon, until they break down and oil begins to separate at the edges, about 8 minutes. The last 4 steps are in the full recipe.

Cook’s tip Dry the okra completely before cutting; water on the pods is what makes them slimy.

Bhindi Gosht

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