Pakistani Bhuna Gosht | How to make Pakistani Bhuna Gosht

By Shaheen Ali  |  12th Jul 2016  |  
5 from 3 reviews Rate It!
  • Pakistani Bhuna Gosht, How to make Pakistani Bhuna Gosht
Pakistani Bhuna Goshtby Shaheen Ali
  • Prep Time

    20

    mins
  • Cook Time

    50

    mins
  • Serves

    4

    People

363

3

About Pakistani Bhuna Gosht Recipe

Pakistani Bhuna Gosht is a mutton preparation very popular in Pakistan and is my heirloom recipe that has been passed to my generation from my great grand mother. Mutton pieces slow cooked in whole spices and chopped onion, ginger garlic is later fried (bhuna) with lots of ghee and garnished with coriander. Pakistani Bhuna Gosht is one such succulent dish that is best enjoyed with Rumali Roti or Naan. The mutton pieces when cooked slowly with whole spices, leaves an aromatic flavor and extremely juicy mutton that makes you crave for more.

Pakistani bhuna gosht is a popular dish of Pakistan. In this, the pieces of mutton are cooked on low flame. The word bhuna is used in the recipe name because the technique used for frying the mutton is bhuna. In this technique, you have to fry the masala really well until it starts to give out oil along the sides. Generally, bhuna gosht is prepared with onion, garlic and ginger but in Pakistani bhuna gosht recipe, the onions are finely sliced and whole garlic lobes with ginger are fried till the mutton is tender. In Pakistani bhuna gosht, it is very important that the color of mutton pieces turns into deep brown. While the mutton pieces were cooked slowly with spices, it leaves an aromatic flavor. This recipe take some extra time and a watchful eye to make sure that the masala is cooking well without getting burnt. The secret of this recipe is low and slow. You have to keep the heat low and stir the mutton slowly. It is a side dish which you can serve with rumali roti or naan.

Pakistani Bhuna Gosht

Ingredients to make Pakistani Bhuna Gosht

  • Mutton (cut into medium pieces) 750 gms
  • Large onions (sliced) 6
  • Thick curd 3/4 cup
  • ginger (sliced) 4 inchs
  • garlic Pods 1/2 cup
  • coriander powder 2.5 tbsps
  • Red Chili powder 2 tsps
  • turmeric powder 1/2 tsp
  • salt 1.5 tsps
  • Cooking oil 1/2 cup
  • ghee 4-5 tbsps
  • Fresh coriander (chopped) 2-3 tbsps
  • Whole spices :
  • Dry Red Chilies 6-7
  • bay leaf 2
  • cinnamon 1.2 inchs
  • mace 1 tsp
  • cloves 5-6
  • Shah Jeera / caraway seeds 1 tsp
  • Black pepper 5-6
  • Green cardamom 5
  • Big cardamom 2-3
  • nutmeg (crushed) 1/2 tsp

How to make Pakistani Bhuna Gosht

  1. Wash mutton nicely and keep aside.
  2. Heat oil in a large wok and add whole spices and let them crackle.
  3. Now add whole garlic pods and ginger slices and saute them till golden.
  4. Add sliced onions and fry till they are soft and translucent.
  5. Once the onions are soft, add washed mutton and mix well.
  6. Now add thick curd and salt and let it cook on high flames till curd starts leaving water from sides.
  7. As soon as the water starts appearing from sides, close the lid, simmer the gas and let it cook till mutton is soft and tender.
  8. When the mutton is cooked, add coriander powder, turmeric, red chili powder and mix together.
  9. Turn the flames high and start frying everything till oil starts leaving from sides.
  10. Keep adding ghee while frying
  11. Once the ghee/oil starts oozing out from the sides , check salt again and adjust if required.
  12. Slowly the mutton will start to thicken and turn deep brown in color. Turn off the gas and garnish the Bhuna Gosht with lots of coriander.
  13. Serve hot with Rumali roti and raita.

Reviews for Pakistani Bhuna Gosht (3)

Anjali Bhatia2 years ago

Reply

Bindiya Sharma2 years ago

absolutely yum Shaheen!
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lubaina vakharia2 years ago

as you are adding whole garlic in large amt it want come in mouth while eating
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