Bhuta Ko Masu Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the goat meat with yogurt, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to coat the meat evenly.
• STEP 2.Cover the bowl and let the meat marinate in the refrigerator for at least 2 hours, or overnight for best results.
• STEP 3.Heat oil in a pressure cooker or a heavy-bottomed pot over medium heat. Add the marinated meat and cook until it turns brown and the yogurt is well cooked.
• STEP 4.Add chopped onions and cook until they turn translucent.
• STEP 5.Add tomatoes, green chilies, and a little water. Stir well and cover the pressure cooker or pot.
• STEP 6.If using a pressure cooker, cook for about 15-20 minutes or until the meat is tender. If using a pot, simmer on low heat for about 1.5-2 hours, or until the meat is tender and the flavors have melded together.
• STEP 7.Once cooked, garnish with fresh cilantro leaves and serve hot with rice or roti.
• STEP 8.Enjoy the flavorful and tender Bhuta Ko Masu!

Cooking Tips

• Marinating the meat overnight will result in more flavorful and tender meat.
• Adjust the amount of red chili powder according to your spice preference.
• You can add a squeeze of lemon juice before serving for a tangy twist.
• For a richer flavor, you can also add a tablespoon of ghee (clarified butter) while cooking.

Storage and Serving

• Leftover Bhuta Ko Masu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a microwave or on the stovetop until heated through.
• Serve Bhuta Ko Masu with steamed rice or roti for a complete meal.
• Garnish with fresh cilantro leaves and serve with a side of pickles or yogurt for added flavor.