Bhuna Gosht

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.

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 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

 

1x2x3x

• ▢ 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.

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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

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