Name: Bhuna Meat recipe by Shalini Digvijay at BetterButter
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Ingredients: 1 kg assorted curry cuts of Mutton; 150 gms mustard oil; 3-4 thinly sliced onions; 6 sliced ripe tomatoes; 100 gms ginger cut into matchsticks; 100 gms coriander chopped coarsely; 10 green chillies slit; 1 cup thick yogurt or curd; Salt ,red chilli powder to tatse; 1 tsp each haldi and dhania powder; 2 tbsp desi ghee and 5 green chillies slit for tempering

ABOUT Bhuna Meat RECIPE

When Mutton is slow cooked without water and then it is cooked with curd and corriander over a low flame, then the taste is just amazing. This is a dish that was done by the men and my grandfather ...especially. The women were relegated to just making the rotis. An old ,old battered pressure cooker ghat never gave out any whistles was used and only consideration was time. A pital or bronze flat karchi was used ,which still exists in the now renovated kitchen, but has now been reduced. Most of that pital must now be in the tummies of those who ate that meat..Patience is the key word, but rewards are the greatest taste that we will remember forever.

Ingredients Serving: 6

1 kg assorted curry cuts of Mutton
150 gms mustard oil
3-4 thinly sliced onions
6 sliced ripe tomatoes
100 gms ginger cut into matchsticks
100 gms coriander chopped coarsely
10 green chillies slit
1 cup thick yogurt or curd
Salt ,red chilli powder to tatse
1 tsp each haldi and dhania powder
2 tbsp desi ghee and 5 green chillies slit for tempering

Instructions

Wash and pat dry the mutton. In a pressure cooker, place the mutton, sliced onions and tomatoes with a spoon of salt and haldi.
Place the cooker on heat, after one whistle, reduce the heat and cook to 25 minutes. It should be cooked, not falling off the bone.Remove from heat and cool.
Whisk the yogurt very well and whisk in the red chilli powder and dhania powder.
Place your largest kadai or wok on the heat and turn on the heat to maximum, pour the mustard oil in. Allow it to smoke. Open the cooker and check if the mutton is cooked. Now pour all the contents of the cooker into the oil.
With strong moves keep stirring the meat so as to allow the liquids to evaporate. Do not walk away from the kadai. After the liquid is half evaporated add the ginger and the chillies.
Add the dhania powder and some more salt and keep stirring. After 5 minutes of adding ginger add the yogurt and chilli mix. Keep stirring on high heat till the mix comes back to the boil.
The meat would be looking luxuriously coated in masala by now and the gravy must be thickening. Add the coriander and check for salt and red chillies.
Turn off the heat and cover. Allow the meat to rest atleast for an hour before you serve this.
Heat 2 tbsp desi ghee and add slit green chillies to it. Allow them to sizzle and crackle .Pour this tempering on the prepared meat just before serving.
Serve with piping hot rotis ,if possible tandoori rotis and a side salad of sliced lemon and onions.
Perfect for a winter or monsoon dinner. If you wish, you may avoid the ghee... but that takes this bhuna gosht to another level.
An all in all punjabi way of eating mutton. To be enjoyed with friends and family.

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