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    Home » Recipes » Ramadan

    Bhuna Gosht

    Published: Dec 5, 2014 || Last updated: Oct 31, 2020 by Farrukh Aziz

    5227 shares
    Jump to Recipe

    Bhuna Gosht is goat or lamb meat slow cooked with spices by simmering it for an hour. It is then roasted or fried on high heat till it reaches deep red thick luscious gravy. Meat is cooked in its own juices and blends beautifully with the spices, giving out an elegant, aromatic dish.

    Relish this velvety, rich “Mutton Bhuna Gosht” with your favourite hot naan bread, paratha or pulao to get you the warmth this winter.

    Close up shot of Bhuna Gosht in brass platter with parathas on side.

    Mutton Bhuna Ingredients

    Mutton on bones, cut in pieces

    Yoghurt

    Fresh Ingredients : Onions, Garlic paste, Ginger paste, Ginger juliennes.

    Spice Powders: Turmeric powder, Red chili powder, Coriander powder.

    Other Ingredients : Golden fried onions, Salt as per taste, Vegetable Oil and Ghee.

    Whole spices: Green cardamom, Cloves, Black peppercorns, Dried Kashmiri Red chilies, Cinnamon stick, Black cardamom, Shazeera (black cumin), Mace blade, Bay leaves.

    For garnish: Ginger juliennes, Coriander leaves and Fried onions.

    Angle shot of slowed cooked lamb served in brass plate with parathas on side.

    How to make Bhuna Gosht ?

    In a heavy bottom pan or handi, heat oil and ghee.

    Add all the whole spices and allow them to crackle for few seconds.  Do not burn.

    Then, add onions and fry till it turns pink.

    Add mutton pieces, ginger paste and garlic paste, sauté it on high heat for 3 to 4 minutes.

    Now, add red chilli powder, turmeric, coriander powder and salt.  Mix well.

    Add little water, cover and simmer for an hour. Give it a stir at intervals. Do not add too much water as meat has to be cooked in its own juices.

    After an hour, add whisked yoghurt, crushed fried onions and ginger juliennes.  Cover and cook till the mutton gets tender. The mutton pieces should be tender and remain intact.  Do not overcook it.

    Increase the flame to high and roast well until it reaches thick red gravy.

    Dish out, garnish with ginger juliennes, coriander leaves and fried onions.  Serve hot with nan, phulka or pulao.

    NOTE:- Traditionally, this is cooked in handi on a low flame(slow cooking).  When time permits, I prefer to make this in the traditionaly way but when in hurry you can go ahead with the pressure cook method.

    Here's some more mutton recipes for you to try:

    Mutton Curry

    Lamb Vindaloo

    Mutton Biryani

    Yakhni Pulao

    Mutton Korma

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    Bhuna Gosht served in brass plate served with parathas on side.
    5 from 1 vote
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    Bhuna Gosht Recipe

    Fantastic slow cooked lamb with spices which is roasted well until it reaches thick luscious red gravy. Relish it with your favourite naan breads or parathas.
    Course Main Course
    Cuisine Indian
    Diet Gluten Free, Non Vegetarian
    Prep Time 15 minutes
    Cook Time 1 hour
    Servings 6
    Calories 473kcal
    Author Farrukh Aziz

    Ingredients
     

    • 1 kg Mutton on bones ( cut in pieces)
    • 8 nos Onions (large, finely sliced)
    • 250 gms Yoghurt (whisked well)
    • 1 tbsp Garlic paste
    • 1 tbsp Ginger paste
    • 1 tbsp Ginger juliennes
    • 2 tsp Red chili powder
    • ¾ tsp Turmeric powder
    • 3 tsp Coriander powder
    • 4 tbsp Golden fried onions (crushed)
    • Salt as per taste
    • 3 tbsp Oil
    • 3 tbsp Ghee

    Whole spices:

    • 8-10 nos Green cardamom
    • 8-10 nos Cloves
    • ½ tsp Black peppercorns
    • 3-4 nos Dried Kashmiri Red chilies (each broken into 2)
    • 2 inch Cinnamon stick
    • 3 nos Black cardamom
    • 1 tsp Shazeera (( black cumin))
    • ¾ Mace blade (crushed)
    • 2 nos Bay leaves

    For garnish:

    • Ginger juliennes, coriander leaves and crushed fried onions.
    Prevent your screen from going dark

    Instructions

    • In a heavy bottom pan or handi, heat oil and ghee.
    • Add all the whole spices and allow them to crackle for few seconds. Do not burn.
    • Add onions and fry till it turns pink.
    • Add mutton pieces, ginger paste and garlic paste, sauté it on high heat for 3 to 4 minutes.
    • Add red chilli powder, turmeric, coriander powder and salt. Mix well.
    • Add little water, cover and simmer for an hour. Give it a stir at intervals. Do not add too much water as meat has to be cooked in its own juices.
    • After an hour, add whisked yoghurt, crushed fried onions and ginger juliennes. Cover and cook till the mutton gets tender. The mutton pieces should be tender and remain intact. Do not overcook it.
    • Increase the flame to high and roast well until it reaches thick red gravy. keep stirring to avoid burning.
    • Dish out, garnish with ginger juliennes, coriander leaves and fried onions. Serve hot with nan, phulka or pulao.

    Notes

    Traditionally, this is cooked in handi on a low flame(slow cooking). When time permits, I prefer to make this in a traditional way but when in hurry you can go ahead with the pressure cook method.

    Nutrition

    Calories: 473kcal | Carbohydrates: 8g | Protein: 36g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 135mg | Sodium: 180mg | Potassium: 583mg | Fiber: 2g | Sugar: 2g | Vitamin A: 329IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 4mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!
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    Reader Interactions

    Comments

    1. Rajesh Choudhary

      February 13, 2021 at 9:37 pm

      Every Recipe you post is 7 stars++++. Tried. bhuna Gosht today and it was the best mutton I ever had i ‘my life .

      Reply
    2. Kim

      February 12, 2021 at 8:43 am

      What can you substitute for the red chilies?

      Reply
      • Farrukh Aziz

        February 12, 2021 at 9:36 am

        Hello Kim,
        The red chilies adds spiciness to the bhuna, substitute it with any other variety chilies available which you prefer or you can skip it if you wish to. 🙂

        Reply
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    I am Farrukh, the face behind this beautiful recipe blog Cubes N Juliennes. I am a microbiologist by qualification turned into a Food enthusiast... Know more about me ->

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