Bhuna Gosht Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 7, 2014
Just loved it! This is the first time I've tasted it. I used my un-glazed pure clay pot to make it and turned out fantastic. It cooks the food with far infrared heat emitted from the walls of the pot let the spices penetrate deeper and gives wonderful flavor to the recipe. miriamsearthencookware.com is the website which taught me the benefits and that art of clay cooking
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Reviewed: Mar. 2, 2012
Nice recipe for desi style bhuna gosht. I have tried and came out good. Thanks a lot!
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Reviewed: Oct. 23, 2010
Looks like a great recipe- very close to what I remember tasting in India!
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Reviewed: Dec. 30, 2012
I followed this recipe to the letter and it was just merely okay. First of all, it did not taste like the bhuna I'm used to having. Second with all the onions the recipe calls for, it took incredibly long for it to turn golden brown. Around 45-50 minutes and that was after I turned the stove up. If I cooked it on low, I would have been there all night. Third, it took more than 40 minutes for the lamb to get soft even though I cut it into small pieces than chops. It was not ready in 1 hr 5 minutes. Not even close. After all that,the taste was merely okay, nothing special. It definitely was not worth the time and effort and I would not make this again. I'll try Madhur Jaffrey's bhuna next time.
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