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

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.
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Non Vegetarian
Servings: 6
Calories: 473kcal
Author: Farrukh Aziz


  • 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.


  • 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.


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.


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