From the Chefs kitchenBy Express News Service - HYDERABAD 03rd June 2013 02:20 PMPhotosBhuna GoshtAs the weather changes to cooler times, preparations like chaats and mutton curries become more tempting. Chef Vivek Bhatt at the Hyderabad Marriott Hotel & Convention Centre gives us a simple recipe of Bhuna Gosht to indulge in. The quantities listed below are enough to serve four.Ingredient:n Mutton with bone 800 gmsn Chopped red onion 300 gmsn Ginger Paste (for marination) 30 gmsn Garlic Paste (for marination) 30 gmsn Coriande powder (Paste for marination) 20 gmsn Kashmiri red chilli (Paste for marination) 30 gmsn Cumin Powder (Paste for marination) 30 gmsn Cumin whole 15 gmsn Turmeric powder (Paste for marination) 10 gmsn Cinnamon whole (to temper) 5 gmsn Cardamom whole (to temper) 5 gmsn Black cardamom (to temper) 5 gmsn Mece (to temper) 5 gmsn Clove (to temper) 5 gmsn Fennel (to temper) 5 gmsn Oil 80 gmsn Garam masala powder 10 gmsn Tomato puree 100 gmsn Chopped Coriander 20 gmsMethod:n Marinate the mutton with ginger, garlic and all the spices.n Heat oil, add the onion and saute until onion turn golden brown.n Add the marinated meat on high flame and cook, stirring constantly.n When the meat is about 60 -70 per cent cooked, add the tomato and continue cooking until the meat is done. Garnish with coriander and serve.