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Bhuna Gosht | Bhuna Mutton

Ingredients for Bhuna Gosht/Bhuna Mutton:

  • Mutton, small pieces with bones- 500 gms
  • Onions, finely sliced- 2 medium
  • Ginger garlic paste- 2.5 tsp

For the Bhuna Masala:

  • Coriander seeds- 4 tsp
  • Cumin seeds- 2 tsp
  • Bay leaf- 1
  • Cinnamon- 2 small pieces
  • Cloves- 4
  • Black cardamoms-2
  • Green cardamom-4
  • Black peppercorns-25
  • Turmeric powder- 1/4 tsp
  • Green chillies- 2 cut into halves
  • Curd/yogurt whisked- 3 tbsp
  • Kashmiri Chilli powder- 1 tsp
  • Salt- 1 tsp
  • Refined oil- 3 tbsp
  • Chopped coriander for garnish- 2 tbsp

Preparation:

  1. Roast the spices for the Bhuna Masala in a pan on low heat for 3 mins. Remove to a plate, allow it to cool and then grind it to a fine powder.
  2. Slice the onions, cut the green chillies and chop the coriander leaves for garnish.

Process:

  1. Heat 3 tbsp refined oil in a pressure cooker/ heavy bottomed pan.
  2. Add the sliced onions & fry on medium heat for 10 mins till golden.
  3. Now add the mutton pieces, mix and sear/bhunno the mutton on medium heat for 5 mins by adding splashes of water.
  4. Add the ginger garlic paste, mix and fry for 2 mins on low heat.
  5. Now add the turmeric & Kashmiri Chilli powder, mix and bhunno for 5 mins on medium heat by adding splashes of water. Bhunno till the mutton is browned and oil separates.
  6. Add 200 ml of water & pressure cook for 4 whistles till mutton is tender. Alternatively, continue to cook covered in the pan for 45 mins till meat is tender.
  7. Once the pressure is released, open the lid & transfer to a pan/kadai. Mix 3 tbsp of whisked curd/ yogurt , add the green chillies and continue to cook on low heat for 2-3 mins till the yogurt is cooked. Continue to cook on medium heat to dry any excess water that is there.
  8. Add 3 tsp of the ground bhuna masala powder, mix well and fry on medium heat for 3-4 mins.
  9. Garnish with chopped coriander leaves.
  10. Continue to bhuno the meat for 2-3 mins on medium heat till dry.
  11. Serve with naan or rice

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