Ingredients:

• Goat meat: 1 kg (cut into medium-sized pieces)
• Onions: 3 large, finely sliced
• Tomatoes: 2 large, chopped
• Ginger paste: 1 tbsp
• Garlic paste: 1 tbsp
• Green chilies: 4-5, slit
• Whole garam masala:
  • 4-5 cardamom pods
  • 2-3 cinnamon sticks
  • 2-3 cloves
  • 1-2 bay leaves
• Ground spices:
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
• Yogurt: 1/2 cup (optional, for extra richness)
• Mustard oil: 4-5 tbsp (or vegetable oil)
• Salt: to taste
• Sugar: 1 tsp (optional, balances the flavors)
• Water: 2 cups (adjust as needed)
• Fresh cilantro: for garnish
• Lemon juice: 1 tbsp (optional)

Instructions:

1. Marinate the Meat (Optional but recommended):
   • In a large bowl, add the goat meat with turmeric powder, salt, and 1 tbsp of ginger-garlic paste. Mix well and let it marinate for at least 30 minutes to 1 hour. This step helps tenderize the meat and enhances the flavor.
2. Fry the Onions:
   • Heat the mustard oil in a large pot or deep pan over medium heat.
   • Add the whole garam masala (cardamom, cinnamon, cloves, and bay leaves) and sauté for 30 seconds until aromatic.
   • Add the sliced onions and fry until golden brown, stirring occasionally. This can take 8-10 minutes. The caramelized onions add a deep, rich flavor to the dish.
3. Cook the Spices:
   • Add the ginger paste and garlic paste, and sauté for another 2-3 minutes until fragrant.
   • Add the chopped tomatoes and cook until they soften and release their juice, about 5 minutes.
   • Add the ground spices: red chili powder, turmeric powder, coriander powder, and cumin powder. Stir well to coat the onions and tomatoes with the spices. Cook for 3-4 minutes until the oil starts to separate from the masala.
4. Add the Meat:
   • Add the marinated goat meat and cook on medium-high heat, stirring continuously to brown the meat and sear the edges. This process will take about 8-10 minutes.
   • If using yogurt, add it now and stir until well combined.
5. Cook the Meat:
   • Add water (around 2 cups, or adjust depending on how much gravy you prefer). Stir everything together, ensuring the meat is well coated with the spices.
   • Cover the pot and simmer on low heat for 45 minutes to 1 hour, or until the meat is tender and cooked through. Stir occasionally, and if the gravy reduces too much, add a bit more water.
6. Finish the Dish:
   • Once the meat is tender and the oil has separated from the gravy, check the seasoning and adjust salt if necessary.
   • Add a teaspoon of sugar (optional) to balance the heat and acidity.
   • Stir in garam masala powder, and cook for another 5 minutes.
7. Garnish and Serve:
   • Sprinkle freshly chopped cilantro and a squeeze of lemon juice over the top for a fresh flavor boost.
   • Serve hot with steamed rice, paratha, or naan.

Tips:

• Cooking time for meat: If you use a pressure cooker, the cooking time can be reduced to about 20 minutes after adding the water and closing the lid.
• Richness: If you prefer a richer dish, you can add a bit of ghee (clarified butter) towards the end of cooking.
• Heat level: Adjust the number of green chilies and chili powder based on your preferred spice level.

Enjoy your delicious  Mangsho Bhuna Recipe!