How do I clean lotus stem (bhee)?

Cut off both ends, peel with a vegetable peeler and slice. Rinse each slice under running water, pushing out any mud from the holes with your finger.

Can I use beef instead of mutton?

Yes. Beef needs about 30 minutes more simmering before the bhee goes in; the rest of the method is the same.

Sindhi Bhee Gosht Recipe (Pakistani, Step by Step)

Name: Sindhi Bhee Gosht
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Cuisine: Pakistani
Ingredients: 3 pao Mutton (goat, with bone), medium pieces with bone; 400 g Lotus stem (bhee / kamal kakri), peeled, sliced diagonally 1 cm thick; ½ cup Cooking oil; 2 medium onions Onions, thinly sliced; 1½ tbsp Ginger-garlic paste; 3 medium tomatoes Tomatoes, chopped; ½ cup Yogurt (dahi), whisked; 2 tsp Salt, adjust to taste; 1½ tsp Red chilli powder; ½ tsp Turmeric (haldi); 2 tsp Coriander powder; ½ tsp Ground cumin; 3 cups Water; 1 tsp Garam masala; 4 Green chillies, slit; ¼ cup Fresh coriander (hara dhania), chopped

Method

Wash the sliced bhee very well under running water, checking the holes for mud. Soak in salted water while you start the meat.
Heat the oil in a heavy pot and fry the onions on medium heat until golden brown.
⏱ 12 min
Add the mutton and ginger-garlic paste and bhuno on medium-high heat until the meat changes colour.
⏱ 8 min
Add the tomatoes, salt, red chilli, turmeric, coriander and cumin powder. Cook until the tomatoes break down, then add the yogurt and bhuno until the oil separates.
⏱ 10 min
Add 3 cups of water, cover and cook on low heat until the mutton is about three-quarters tender.
⏱ 45 min
Drain the bhee and add it to the pot. Cover and cook until the mutton is fully tender and the bhee is cooked but still has a little bite.
⏱ 20 min
Uncover and cook for a few minutes until the gravy is thick and oil shows on top. Add the garam masala, green chillies and coriander, cover on low heat for 2 minutes and serve.
⏱ 5 min