Name: Pakistani Bhuna Gosht recipe by Shaheen Ali at BetterButter
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

Wash mutton nicely and keep aside.
Heat oil in a large wok and add whole spices and let them crackle.
Now add whole garlic pods and ginger slices and saute them till golden.
Add sliced onions and fry till they are soft and translucent.
Once the onions are soft, add washed mutton and mix well.
Now add thick curd and salt and let it cook on high flames till curd starts leaving water from sides.
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.
When the mutton is cooked, add coriander powder, turmeric, red chili powder and mix together.
Turn the flames high and start frying everything till oil starts leaving from sides.
Keep adding ghee while frying
Once the ghee/oil starts oozing out from the sides , check salt again and adjust if required.
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.
Serve hot with Rumali roti and raita.

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