Lamb bhindi masala or Bhindi gosht – a dish from beautiful Pakistan. There are two versions of this dish; one is a little dry and the other with gravy. Today, I’m sharing the version with the gravy. I have used the less time-consuming method yet preserved the authentic flavor. The lamb is cooked to perfection; it is tender and has absorbed the flavor from the warm spices. Frying okra maintains its shape, and the stock prepared from the lamb meat adds a fantastic taste. Watch the video tutorials to learn how to make this recipe!
The ingredients in lamb bhindi masala
There are two main ingredients in this dish, the lamb and the okra, and the rest are spices often used in Pakistani and Indian dishes. Please don’t panic when you see the list of spices in the recipe card, they all are easily found in stores.
Lamb. If you can get the shoulder and cut it in small cubes with bone, then that will be perfect. The shoulder becomes tender when cooked and releases a lot of flavor in the stock.
Okra. Fresh okra is the best to use in this recipe. Make sure the okra is not old, and you can find this out by bending the end of the okra. If the end is hard and when you bend it, it snaps and breaks, then it’s an indication that it’s fresh. In the recipe below, I explain how to clean and prepare the okra for cooking.
Onion and garlic.
A mix of Pakistani/Indian spices.
Dry fenugreek leaves. Do not omit this ingredient; it adds a great and unique taste to the dish.
Ghee. You can Make your own.
How to clean and prepare the Okra?
To clean the okra, place the okra in a bowl and sprinkle with one tablespoon of salt, rub the okra with salt for one minute. Rinse the okra with cold water and then pat it dry. Patting the okra dry is an essential step; this will help the okra to maintain its shape while frying, it will also reduce the amount of slime it releases when cooked.
How to make lamb bhindi masala?
The first step is to make the yakhni/stock. In this step, you will be cooking the meat and preparing a stock that you will use later in making the gravy for bhindi gosht.
In a pan, add all the stock/yakhni ingredients, add enough water to cover the meat. Cook on medium-high until the meat is 90% cooked.
Remove the meat from the stock and strain the stock. Discard the onion, garlic, and other spices. Keep the stock aside to use later.
In a large pan, add the ghee and fry the okra for 5 minutes. Remove the okra and add the onion.
Fry the onion until golden, then add the garlic, ginger, and green chilies.
Add the spices and stir for few, then add the tomato puree and cook until the oil separates.
Add the meat and stir for a few minutes, then pour the stock and water.
Add the okra, coriander leaves, and the fenugreek leaves, cook for few minutes and then turn off the heat.
How to turn lamb bhindi masala into a Vegan dish?
You can enjoy a vegan version of this dish just as much; the flavor from the spices will make a delicious gravy. Instead of ghee, use a cooking oil but stay away from coconut oil, it doesn’t taste good in this dish. Instead of lamb stock, use water or vegetable stock.
How to serve Bhindi Gosht?
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