Bhuna Gosht

 

          Bhuna Gosht is an amazing North Indian delicacy that needs no introduction. It is also very popular in Pakistan where it is served with khamiri roti. Bhuna means to fry or to roast and Gosht means mutton or lamb. This yummy preparation is perfect for a weekend lunch. It is also an ideal party recipe or an Eid recipe. So check out a step by step pictorial recipe to prepare this amazing mutton curry.

          In this recipe, mutton is sautéed on a low flame with a good amount of onion, yoghurt and a medley of basic spices till the oil separates. Then it is pressure cooked in a little amount of water till it is tender. Further it is simmered till you have a thick lip smacking gravy. 

           I used both mustard oil and ghee for an intense flavor. Onion, ginger-garlic paste, yoghurt and basic spice powders forms the base of this rich gravy which is almost dry. It goes best as a side dish with naan, tandoori roti, paratha or chapatti. It can also be enjoyed with steamed rice or jeera rice.

• 500 gms. mutton with bones
• 3 tbsp. mustard oil
• 1 tbsp. ghee
• 1" cinnamon stick 
• 2-3 green cardamoms
• 4-5 cloves
• 1/2 mace
• 2 bay leaves
• 2 dry red chilies
• 8-10 whole peppercorns
• 2 onion, sliced
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 cup yoghurt, whisked
• 2 tbsp. coriander leaves, chopped

          In a small bowl, mix together ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder and 1/4 cup water into a paste. Keep aside.

          Heat oil and ghee in a pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Stir fry for a minute.

         Add the onion and sauté till light brown. Then add the mutton and salt to taste. Stir fry till it turns brownish in color.

          Now add the spice paste and continue to sauté till the oil separates. Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle.

          When the pressure releases, continue to simmer on a medium flame for 4-5 minutes.

          Add the whisked yoghurt and simmer further till the gravy turns thick.

          When done, garnish with chopped coriander leaves. Enjoy with Indian flat breads like naan, tandoori roti, rumali roti, chapatti or paratha. It can also be enjoyed with steamed rice or jeera rice.

    

Heat oil & ghee in a pan & temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, peppercorns & mace. Stir fry for a minute.

                  Add the onion and sauté till light brown.

 Then add the mutton & salt to taste. Stir fry till it turns brownish in color.

                    Now add the spice paste.

                  Continue to sauté till the oil separates. 

                        Add 1 cup water.

Pressure cook for 15-20 minutes on a low flame after the first whistle.

Add the whisked yoghurt & simmer further till the gravy turns thick. 

                  When done, garnish with chopped coriander leaves.

Enjoy with Indian flat breads like naan, tandoori roti, rumali roti, chapatti or paratha. 

                  It can also be enjoyed with steamed rice or jeera rice.