Bhuna Gosht Recipe Mutton Bhuna Whiskaffair

on Apr 21, 2022, Updated Aug 01, 2024 Here are a few more mutton recipes that you may like: Spicy Mutton Pulao, Kosha Mangsho, Railway Mutton Curry, Mutton Korma, and Punjabi Mutton Curry. I have a house party at home this evening. My Bhuna Gosht recipe is an all-time hit with everyone, so I decided to make it for the main course. You can never go wrong with this recipe. Over the years, I have perfected it very well, and it has always brought me accolades from whoever has tasted it. You must try it too.

About Bhuna Gosht Masala (Mutton Bhuna)

Bhuna means “fried,” and gosht means “mutton or lamb.” Bhuna Gosht (Mutton Bhuna) is a popular North Indian and Pakistani dish where mutton pieces are cooked in a lip-smacking semi-dry gravy made using lots of onions, yogurt, and spices. It is best served with naan, khamiri roti, rumali roti, phulka, or tawa paratha. This mutton bhuna gosht recipe was traditionally made in a pot over a slow flame. The mutton was cooked in its own juice for hours until the meat fell apart from the bones. Now, with stovetop pressure cookers and instant pots available, making this dish is a breeze without compromising taste. I am sharing the cooking method in an instant pot and a traditional pressure cooker over the stovetop. Choose the one that suits you the best. This gluten-free recipe can be easily doubled or tripled. I made it in my 3-quart instant pot (or 3-liter pressure cooker). If you want to double or triple the recipe, use a 6-quart instant pot (or a 5-6-liter pressure cooker). The pressure cooking time will remain the same. If you don’t like bone-in mutton, you can also use boneless cubes. Lamb meat can be used instead of goat mutton. Oil – For an authentic taste, use mustard oil. You can also make it in ghee or any cooking oil. Whole Spices – You will need aromatic spices like cloves (laung), black peppercorns (kali mirch), black cardamoms (badi elaichi), green cardamoms (hari elaichi), bay leaves (tajpatta), and cinnamon (dalchini). Onions – This bhuna gosht recipe uses fresh onions and crispy fried onions (birista). You can buy fried onions or make them at home using my easy Crispy Fried Onions recipe. Yogurt (Dahi, Curd) – Plain yogurt makes the base of the curry. Spice Powders – This curry is flavored with basic spice powders such as Kashmiri red chili powder, garam masala powder, and coriander powder. Others – To make this bhuna curry, you will also need fresh ginger, garlic, green chilies, salt, and cilantro (fresh coriander leaves). Add 4 tablespoon mustard oil to the pot and let it heat up for 2 minutes. Lightly crush the following ingredients in a mortar and pestle.

3-4 cloves 3-4 black peppercorns 2 black cardamoms 2 green cardamoms 1 bay leaf 1-inch piece of cinnamon stick

Once the oil is hot, add the lightly crushed spices and fry for 3-4 seconds. Once the pressure goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually by moving the valve to the venting position. Open the lid of the pot. Add the following ingredients to the pot and mix well.

½ cup plain yogurt 2 teaspoon Kashmiri red chili powder 2 teaspoon coriander powder ½ cup fried onion

Add ½ teaspoon garam masala powder and 2 tablespoon chopped cilantro and mix well. Serve bhuna gosht hot with phulke or naan. Follow the recipe until water is added to the cooker. Close the lid of the pressure cooker and cook for one whistle on high heat. Reduce the heat to low and cook for 15 minutes on low heat. Remove the cooker from heat and let the pressure release naturally. Open the lid of the cooker and put it back on medium heat. Add the following ingredients to the cooker and mix well.

½ cup plain yogurt 2 teaspoon Kashmiri red chili powder 2 teaspoon coriander powder ½ cup fried onion

Cover the pressure cooker with a regular lid and cook until the oil separates and the masala is nicely browned (12-15 minutes). Stir at regular intervals. Add ½ teaspoon garam masala powder and 2 tablespoon chopped cilantro and mix well. Serve hot with phulke or naan.