Bhuna Gosht
Mutton slow-bhunoed in its own juices with onions, tomato and whole spices until the masala turns thick, dark and clings to every piece.
80 min 2 servingsMedium
Ingredients
2 servingsFlavor profile
Spice
Richness
Method
- 1Heat oil and crackle bay leaf, cloves, cinnamon and cardamom.
- 2Add sliced onions and fry to a deep golden brown.
- 3Stir in ginger-garlic paste and cook off the raw smell.
- 4Add the mutton and sear on high heat until it changes colour.
- 5Add turmeric, red chilli and coriander powder with chopped tomato.
- 6Bhuno patiently, sprinkling water when it sticks, until oil separates.
- 7Add a little hot water, cover and cook until the mutton is tender.
- 8Open the lid and reduce, stirring, to a thick clinging masala.
- 9Finish with garam masala, ginger juliennes and coriander.
Frequently asked
About 80 minutes total — 15 min prep and 65 min cooking.
Yes — Bhuna Gosht is gluten free.
This recipe makes 2 servings.
