Bhee Gosht with Phulka

Instructions

1. 1

   Prepare the Lotus Stem (Bhee)

   • Thoroughly wash the lotus stem. Scrape the outer skin with a peeler or knife. Slice into 1/2-inch thick rounds.
   • Carefully inspect the holes in each slice for any hidden dirt and clean if necessary.
   • In a medium pot, bring 4 cups of water and 1/2 tsp of salt to a rolling boil.
   • Add the lotus stem slices and parboil for 10-12 minutes. This softens them and ensures they are perfectly clean.
   • Drain the parboiled lotus stem and set aside.
2. 2

   Build the Masala Base

   • Heat oil in a pressure cooker over medium-high heat. Once hot, add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves.
   • Sauté for about 30 seconds until they become fragrant.
   • Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This 'bhuna' process is key to the curry's flavor.
   • Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
3. 3

   Cook the Mutton and Spices

   • Stir in the tomato puree and cook for 5-7 minutes, until the mixture thickens and you see oil separating at the edges.
   • Add the powdered spices: turmeric, red chili, coriander, and cumin powder, along with 1.5 tsp of salt. Mix well and cook for 1 minute.
   • Add the mutton pieces to the cooker. Increase the heat to high and sear the mutton for 5-7 minutes, stirring to brown it on all sides. This step locks in the juices.
4. 4

   Pressure Cook the Curry

   • Reduce the heat to low. Add the whisked curd and stir continuously for 2 minutes to prevent it from splitting.
   • Add the parboiled lotus stem pieces and gently mix to coat them with the masala.
   • Pour in 2 cups of water and stir everything together. Scrape the bottom of the cooker to release any stuck bits.
   • Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles (approximately 20-25 minutes).
   • Turn off the heat and let the pressure release naturally. This can take 10-15 minutes.
5. 5

   Finish and Serve

   • Once the pressure has fully released, carefully open the lid.
   • Check if the mutton is tender. If not, pressure cook for another 1-2 whistles.
   • If the gravy is too thin for your liking, simmer the curry without the lid for 5-7 minutes until it reaches the desired consistency.
   • Stir in the garam masala powder and garnish with freshly chopped coriander leaves.
   • Serve Bhee Gosht hot with phulka (roti), naan, or steamed rice.