📝 About This Recipe
Bhuna Gosht is a masterpiece of North Indian soul food, where 'Bhuna' refers to the meticulous process of sautéing meat with spices until the moisture evaporates and the flavors intensify into a thick, dark, and velvety coating. Originating from the royal kitchens of the Mughals, this dish features succulent pieces of goat or lamb slow-cooked in a rich base of caramelized onions, yogurt, and aromatic whole spices. It is a labor of love that rewards the cook with a deeply savory, melt-in-your-mouth experience that defines the essence of Punjabi and Awadhi comfort cooking.
🥗 Ingredients
The Meat & Marinade
- 750 grams Mutton (Goat meat or Lamb) (bone-in, cut into 1.5 inch chunks)
- 1/2 cup Greek Yogurt (whisked until smooth)
- 2 tablespoons Ginger-Garlic Paste (freshly ground for best flavor)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (adjust to taste)
Whole Spices (Tadka)
- 4 tablespoons Ghee (can substitute with oil, but ghee is traditional)
- 1 inch Cinnamon Stick
- 2 pieces Black Cardamom (cracked open)
- 4 pieces Green Cardamom
- 5 pieces Cloves
- 2 pieces Bay Leaf
The Masala Base
- 3 large Red Onions (very thinly sliced)
- 2 teaspoons Kashmiri Red Chili Powder (for vibrant red color without excessive heat)
- 1.5 tablespoons Coriander Powder
- 1 teaspoon Roasted Cumin Powder
- 1 teaspoon Garam Masala (high quality or homemade)
- 2 medium Tomatoes (finely chopped)
For Garnish & Finishing
- 1/4 cup Fresh Cilantro (chopped)
- 1 inch Ginger (cut into julienned matchsticks)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
👨🍳 Instructions
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1
In a large mixing bowl, combine the mutton pieces with yogurt, ginger-garlic paste, turmeric, and salt. Massage the marinade into the meat and let it rest for at least 30 minutes (or overnight in the fridge for maximum tenderness).
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2
Heat the ghee in a heavy-bottomed pot or a pressure cooker over medium-high heat. Once shimmering, add the cinnamon, black and green cardamom, cloves, and bay leaves. Let them sizzle for 30 seconds until aromatic.
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3
Add the sliced onions to the pot. Sauté them patiently for 12-15 minutes, stirring frequently, until they turn a deep golden brown. Do not rush this; the caramelized onions provide the base color and sweetness of the dish.
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4
Increase the heat to high and add the marinated mutton. Sear the meat for 8-10 minutes, stirring constantly. This is the first stage of 'bhuna'—you want the meat to change color and the juices to start locking in.
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5
Lower the heat to medium and add the Kashmiri chili powder, coriander powder, and cumin powder. Stir well for 2 minutes, ensuring the spices don't burn. Add a splash of water if the masala sticks to the bottom.
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6
Add the chopped tomatoes and cook for 5-7 minutes until they soften and the ghee begins to separate from the sides of the masala.
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7
If using a pressure cooker, add 1 cup of warm water, seal the lid, and cook for 5-6 whistles (about 15-20 mins) until the meat is 90% tender. If using a regular pot, add 2 cups of water, cover tightly, and simmer on low for 45-60 minutes.
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8
Once the pressure is released or the meat is tender, open the lid. You will likely see some thin gravy. Now begins the final 'Bhuna' stage.
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9
Turn the heat to medium-high and cook uncovered. Stir frequently to prevent burning. Continue this for 10-15 minutes until the water evaporates and the sauce turns into a thick, dark paste that clings to the meat.
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10
Sprinkle the garam masala and crushed kasuri methi over the meat. Toss well to incorporate the aromas.
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11
Add the slit green chilies and ginger juliennes. Give it one final stir, ensuring the meat looks glossy and the oil has completely separated.
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12
Turn off the heat, cover the pot, and let it rest for 5 minutes. This allows the flavors to settle and the meat to absorb the residual heat.
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13
Garnish generously with fresh cilantro and serve hot.
💡 Chef's Tips
Always use bone-in mutton as the marrow adds a depth of flavor that boneless meat cannot replicate. The secret to a dark Bhuna Gosht is the browning of the onions; they should be dark brown but not black/burnt. If the masala starts sticking during the 'bhuna' process, deglaze with a tablespoon of warm water at a time to scrape up the flavorful bits. Avoid adding too much water; this is a dry-to-semi-dry curry, not a thin stew. Using a heavy-bottomed cast iron or copper pot (Handi) helps in even heat distribution during the long sautéing process.
🍽️ Serving Suggestions
Serve with hot, buttered Garlic Naan or Roomali Roti to scoop up the thick masala. Pairs beautifully with Jeera Rice (Cumin Rice) or a fragrant mutton biryani. Include a side of 'Lacha Pyaaz' (thinly sliced onion rings with lemon and chaat masala) for crunch. A cold glass of salted Lassi or a mint-infused buttermilk helps balance the rich spices. A simple cucumber and tomato raita provides a refreshing contrast to the concentrated flavors.