Bhindi Gosht (Pakistani Mutton and Okra Curry) is a traditional Pakistani recipe for a classic curry of lamb/mutton/goat and deep fried okra in a lightly-spiced tomato and onion gravy base. The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Pakistani Mutton and Okra Curry (Bhindi Gosht).
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This is a classic curry from Pakistan that uses mutton (but you can substitute lamb or even beef) and okra as primary ingredients. Served in a spicy onion-based gravy.
Ingredients:
125ml (1/2 cup) oil
175g okra, washed and chopped into 3cm lengths with heads and tails chopped off
175g onions, sliced
350g lamb or mutton or goat meat
175g tomatoes, chopped
4 garlic cloves, minced
small chunk of ginger, minced (about 1 tbsp)
1 tsp cumin seeds
2 tsp coriander powder
2 tsp Kashmiri red chilli powder
2 tsp sea salt (or to taste)
1/2 tsp ground turmeric
100g onions, to add at the end
Coriander leaves, to garnishing
Method:
Place a deep pan or pot over medium-high heat. Once the pan is hot add the oil and use to fry the okra for 5 minutes, until the okra begins to get lightly golden
Remove the okra using a slotted spoon and set aside. Remove half the oil from the pot (you can re-use this oil for any future cooking). Add in the onions. Fry lightly over medium-high heat until they begin to turn translucent.
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Add the meat, garlic and ginger, Fry, stirring often, until the meat is no longer pink. Stir in all the spices, tomatoes and 750ml (3 cups) water for mutton (375ml (1 1/2 cups) of water for lamb).
Bring to a boil, then cover with a lid and simmer over low heat for 2 hours for mutton (1 hour for lamb). Keep checking frequently, topping-up the liquid level as needed.
Increase the heat to high and dry this moisture off, stirring constantly. You want to keep doing this until the gravy begins to catch at the pan unless you scrape it off and the oil begins to separate from the curry
Add the reserved okra, the remaining onions and 125ml (1/2cup) of water. Continue cooking over low heat for 10-15 minutes.
Turn into a warmed serving dish, garnish with coriander leaves and serve.
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