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Photo of Bhuna Gosht by Farrukh Shadab at BetterButter
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Bhuna Gosht

Nov-30-2015
Farrukh Shadab
0 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Bhuna Gosht RECIPE

Bhuna Gosht means goat meat/lamb slow pan cooked with spices by simmering it for long hours and reducing the gravy till it reach deep red/brown thick luscious gravy. Meat is cooked in its own juices and blended thoroughly with the spices, gives out and an elegant, aromatic dish.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Indian
  • Sauteeing
  • Side Dishes

Ingredients Serving: 4

  1. 1 kg mutton on bones cut in pieces
  2. 6 nos large onions finely sliced
  3. 3 nos large tomatoes finely chopped
  4. 250 gms yoghurt whisked well
  5. 1 tbsp garlic paste
  6. 1 tbsp ginger paste
  7. 1 tbsp ginger juliennes
  8. 2 tsp red chili powder
  9.  tsp turmeric powder
  10. 2 tsp coriander powder
  11. 4 tbsp golden fried onions crushed
  12. salt as per taste
  13. 3 tbsp oil
  14. 3 tbsp ghee
  15. Whole spices:
  16. 8-10 nos green cardamom
  17. 8-10 nos cloves
  18. ½ tsp black peppercorns
  19. 3-4 nos dried Kashmiri red chilies
  20. 1 cinnamon stick of 2 inch
  21. 3 nos black cardamom
  22. 1 tsp shazeera ( black cumin)
  23.  blade mace crushed
  24. 2 nos bay leaves
  25. For garnish:
  26. ginger juliennes coriander leaves and crushed fried onions.

Instructions

  1. 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.
  2. Add mutton pieces, ginger paste and garlic paste, sauté it on high heat for 3 to 4 minutes. Add tomatoes, red chili powder, turmeric, coriander powder and salt. Mix well.Add little water, cover and simmer for an hour.
  3. 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.
  4. Cover and cook till the mutton gets tender. At this point, you should get nice red thick gravy clinging to mutton pieces and oil should float on top. The mutton pieces should be tender and remain intact. Do not overcook it.
  5. Dish out, garnish with ginger juliennes, coriander leaves and fried onions. Serve hot with nan, phulka or pulao.

Reviews (7)  

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Shaima Khan
Sep-11-2017
Shaima Khan   Sep-11-2017

PriNce Lee
Mar-22-2017
PriNce Lee   Mar-22-2017

Nice

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