Asha Bhosle is more than just a singer. She has left an indelible imprint across the hearts and minds of generations with songs like “Chura Liya Hai Tumne Jo Dil Ko” (Yaadon Ki Baaraat), “Dum Maro Dum” (Hare Rama Hare Krishna), “Piya Tu Ab To Aaja” (Caravan), “In Aankhon Ki Masti” (Umrao Jaan), and “Dil Cheez Kya Hai” (Umrao Jaan), to name a few.
The singer died due to a cardiac arrest in Mumbai on April 12, and her funeral will take place tomorrow, April 13, at Shivaji Park.
During her eight-decade illustrious musical career, the singer has also made moves beyond the music industry. She had even started an award-winning chain of restaurants that serves up Western Indian food to the world, bringing traditional Indian cuisine with a fine dining,
modern concept.
Asha Bhosle herself has helped to create several dishes that are on the menu, and the Muscat Ghosht recipe is a signature, slow-cooked, tender lamb dish which features a rich, aromatic onion-tomato gravy that’s cooked in ghee. Brimming with spices that add their flavour, this slow-cooked dish takes around 1–2 hours, tilll the meat is succulent and the sauce thickens.
Asha Bhosle’s Muscat Gosht Recipe
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Ingredients:
- 1kg Indian lamb boneless cubes
- 300 grams onion, sliced
- 400 grams tomato, sliced
- 150 grams ginger & garlic paste
- 7 grams black pepper corn
- 8 grams cinnamon, whole
- 10 grams red chilli, whole
- 10 grams Kashmiri red chilli powder
- 2 grams cloves, whole
- 15 grams black cardamom, whole
- 300 grams ghee
- 2 grams fresh coriander
- 20g salt
Method:
- To make Muscat Gosht, a signature recipe by the late singer Asha Bhosle, start by placing a large deep pan over low heat.
- Combine all of the above-mentioned ingredients – lamb, sliced onions and tomatoes, black pepper, cinnamon, whole red chilli, and spices like cloves, black cardamom, along with salt to taste, in the pan. Stir all these ingredients well and ensure the lamb is coated well with this masala.
- Keep stirring and let it cook until the mutton is tender.
- Cover and cook for 1 to 2 hours.
- Once the mutton starts cooking and releasing some of its natural oils, stir in the ghee and red chilli powder to give the dish a nice deep hue.
- Let the mutton cook some more until the sauce has thickened. This might take around 10 to 15 minutes.
- Remove the mutton curry from the pan and transfer it into a pretty serving dish.
- Garnish it with some fresh ginger juliennes, whole red chilli and coriander leaves.
