Bhuna Gosht is a very popular non-vegetarian recipe made with goat’s mutton, slow-cooked with a blend of spices & onions. This is a rich & aromatic dish where the mutton turns succulent with the bhuna (searing) style of cooking. It’s a fantastic main course item for when you host a party & want to impress your guests 😁 It pairs very well with naan, rumali roti or any other type of Indian bread.
Needless to say, the quality of ingredients should be top notch to get a good resulting bhuna gosht. Usually, the mutton leg cut is preferred for this recipe. Since a lot of whole spices are used here, it must be ensured that they are fresh & do not lack flavour or aroma. As we all know that mutton takes a long time to cook, some people prefer to make this in a pressure cooker & finish it off in an open pan. The husband doesn’t like pressure cooked meat so I make all non-vegetarian dishes in the good ol’ kadhai. It does take long, but the flavour & texture is always better 😊
Bhuna Gosht is certainly not your everyday go-to dish. But, it’s a remarkable treat for special occasions. So, next time when there’s a celebration or simply a get-together of friends, try out this recipe & blow everyone’s mind with the delicious-ness!
Bhuna GoshtCourse: MainCuisine: IndianDifficulty: Difficult
A flavourful dish made with goat meat cooked with onions & aromatic spices.
Mutton: 500gms (mutton leg; medium pieces)
Onions: 4; sliced
Ginger: 3″ piece; minced
Garlic: 8-10 cloves; minced
Green chilli: 2; minced
Curd: 1/2 cup
Coriander powder: 1.5tsp
Red chilli powder: 2tsp
Turmeric powder: 1/2tsp
Salt to taste
Fresh coriander for garnish
Fried onions for garnish
For the spice mix:
Dry red chillies: 4
Tej patta (bay leaf): 1
Nutmeg powder: 1/4tsp
Black cardamom: 1
Cinnamon: 1″ stick
Black peppercorns: 4
- Take a small pan & put in all the whole spices for the ‘spice mix’, in it. Dry roast on low flame. Once they cool down, grind them in a small mixer jar. Keep aside.
- Wash the mutton nicely & pat dry with a kitchen towel.
- Heat oil in a heavy bottomed kadhai. Add the sliced onions & fry on medium heat till they turn golden.
- Now add the mutton pieces & sear them well. The meat will stick to the kadhai. Don’t worry, just keep splashing. alittle water in between to avoid that & keep bhuno-ing (that’s a legit word) the mutton.
- The mutton will start browning. Add the minced ginger garlic , chilli & fry for a few more minutes on low flame.
- Then add the turmeric & red chilli powder & mix well. Add another splash of water & bhuno till the meat browns properly & oil separates.
- Now add the water & cover the kadhai & let the mutton cook on low heat. This will take about 45 minutes to an hour depending on the quality of the meat. Remember to keep checking & stirring in between.
- After the meat is tender, add the whisked curd & continue to cook for 3-4 minutes. If you feel there’s excess water, turn the flame to medium high & let the water evaporate.
- Now add the ground spice mix, about 2-3 heaped spoons & mix well. Fry for another 4 minutes.
- Add chopped coriander & give a final mix to combine everything together.
- Garnish with fried onions. The Bhuna Gosht is now ready to be served with naan, rumali or tandoori rotis 😁
- Make sure the mutton is fresh & of good quality.
- Dry spices are the heart of this dish. Don’t skimp & don’t use very old spices.
- You can make this dish in ghee for a richer flavour.