Bhuna Ghosht with Coriander and Lemon
Bhuna ghosht is a dry-fried spiced meat dish from northern India. The name simply means fried meat, and the technique relies on cooking the spices and meat over high heat rather than simmering in sauce. The result is concentrated flavour and a dry, spiced crust on the meat.
Here, pork tenderloin is rubbed with crushed coriander seeds, black pepper, and paprika and left to rest for an hour before being quickly fried in oil. The active cooking time is short, making it a practical weeknight dish. Serve with fresh coriander and lemon, alongside naan or rice and a simple salad.
Ingredients
Serves 4
- 750 g pork tenderloin
- 2 tbsp coriander seeds, coarsely crushed
- 1 tsp black pepper, freshly ground
- 1 tbsp paprika
- salt
- 4 tbsp oil
- 2 tbsp fresh coriander leaves, finely chopped, to garnish
- lemon wedges, to garnish
Directions
Split the pork tenderloin in half lengthways, then cut each half into four pieces. Pierce the pieces all over with a fork so the spices penetrate.
Mix the coriander seeds, pepper, paprika, and salt in a bowl. Rub the mixture thoroughly into the meat and leave to rest for 1 hour at room temperature.
Heat the oil in a pan over high heat. Add the meat and fry quickly on both sides until coloured.
Reduce the heat and sauté for about 5 minutes until cooked through. Stir regularly so the spices do not catch.
Scatter over the chopped coriander and serve with lemon wedges.
Notes
Active time about 10 minutes plus 1 hour to marinate, frying time about 10 minutes.
Goes well with naan or basmati rice and a simple salad of cucumber, onion, and tomato.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
