Mutton Bhuna Gosht
Ingredients
For Bhuna masala
- 1 Bay leaf
- 1 Tsp Coriander seeds
- 1/2 Tsp Cumin seeds
- 3 Black Cardamoms
- 3 Cloves
- 1 Tablespoon | 30 Black Peppercorns
For the Bhuna Gosht
- 1 Tbsp Oil, 2 Tbsp Ghee
- 1 Bay Leaf
- 4 Cloves
- 4 Green Cardamoms
- Small Cinnamon stick
- 12 Black Peppercorns
- 3 Small sized Red Onions, thinly sliced (260gms Total)
- 2 Green Chillies slit
- Mutton with bones 500gm ( shoulder cuts preferred)
- Salt to taste
- 1/4 Tsp Turmeric powder
- 1 Tsp Coriander powder
- 1 Tsp Kashmiri Chilli powder
- 1 Tsp Red Chilli powder
- 1 Tbsp Ginger Garlic paste
- 3/4 Cup Hot Water
- Few Drops of Kewra water
- 2 Tbsp Curd beaten
- 1/2 Tsp Black Pepper powder
- Chopped Coriander leaves with stems
- 1 Tsp Bhuna masala
- Few Ginger Juliennes to garnish
Instructions
- Make the Bhuna Masala by dry roasting the whole spices and grinding into a fine powder.
- Slice the Onions and separate them.
- Fry the Whole spices in Ghee and saute 3/4th of the onions till golden brown.
- Add green chilies and mutton. Add salt, turmeric powder, coriander, kashmiri chili and red chili powder.
- Once the mutton releases its oil, add the Ginger Garlic paste. Saute for 2mins. Add the leftover onions, hot water and pressure cook for 4-5 whistles on medium flame or till the mutton is 90% cooked. If water reduces, add some.
- Transfer the gravy to a pan or cook further in the same cooker. Add beaten curd, kewra water, black pepper powder and prepared bhuna masala. Fry the mutton till gravy thickens or its fully cooked.
- Add chopped coriander leaves along with the stems, few Ginger Juliennes to garnish.
Video
Notes
For faster cooking, mutton can be marinated ahead with salt and vinegar/lemon juice or raw papaya paste which helps to tenderize the meat.
Mutton having bones are preferred for this. Usually shoulder cuts or parts from leg are the best.
Do not fully cook the mutton in the cooker. Cook only for 4-5 whistles or till mutton is 90% done. As the mutton has to cook further with curd till the color of the meat turns darker and gravy reduced. Ideally the masalas should cling to the pieces but you can add some water if you prefer bit of a gravy.